VALUES-BASED INSTITUTIONAL PURCHASING AND THE OREGON CASCADES WEST COUNCIL OF GOVERNMENTS’ MEALS ON WHEELS PROGRAM
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Date
2019
Authors
Augustine, Mary Elizabeth
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Planning, Public Policy and Management, University of Oregon
Abstract
This research assesses the capacity for values-based institutional purchasing policy within the OCWCOG MOW program. Values-based food purchasing policy directs and prioritizes purchasing spend for nutritious, sustainable, and fairly produced food; generates sustained benefit for regional food systems. Using values-based purchasing policy standards, researchers assess current grocery and food purchases, creating a baseline level of good-food purchasing. This baseline assessment, combined with stakeholder interviews, shows that OCWCOG MOW has capacity to implement GFPP standards. This research uses a set of standards called the ‘Good Food Purchasing Program” (GFPP), developed by the Los Angeles Council of Governments’ Food Policy Council. The GFPP analyzes purchasing across five value categories: 1) a strong local food economy, 2) environmental sustainability, 3) valued workforce, 4) the humane treatment of animals and 5) high nutritional quality. Each category has baseline criteria for Level 1 compliance; to be considered a “good food provider” an institution must meet at least the baseline (Level 1) standards in all five categories. The GFPP assessment shows areas of needed improvement in Animal Welfare and Environmental Sustainability, with both falling under baseline levels. The agency excels in the Valuing Nutrition category, meeting most GFPP standards criteria and gaining two points. Strong workplace protections, Oregon’s minimum wage increases, and union organizing meet criteria for Valued Workforce. More data is needed to ensure workplace protection criteria are met earlier in the supply chain, such as ensuring protections and fair wages for field workers and food processors. Purchases partially meet Valuing Local Economies criteria with existing local foods providers for dairy, some produce and bread products. Based on these findings, this report suggests eight ways that OCWCOG can build on current capacity to meet baseline criteria, becoming a ‘good-food provider’.
Description
50 pages
Keywords
Food Systems, Purchasing, Meals on Wheels, Values-based policy