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The Food For Life Catering Mark: Implementing the Sustainability Transition in University Food Procurement

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  • Lori Stahlbrand

    (Geography Department, Wilfrid Laurier University, Waterloo, ON N2L 3C5, Canada)

Abstract

This article presents a case study of the application of the Soil Association’s Food For Life Catering Mark at two universities in England: Nottingham Trent University and University of the Arts London. This procurement initiative has had noteworthy success in the U.K., with more than 1.6 million Catering Mark meals served each weekday. This article, based on 31 in-depth interviews conducted in 2015, is the first to examine its impact and significance at the university level. In particular, this article tests the concepts of the niche, regime and landscape in the multi-level perspective (MLP), a prominent theoretical approach to sustainability transition, against the experience of the Food For Life Catering Mark. The article confirms the importance of the landscape level of the MLP in the food sustainability transition, while adding additional considerations that need to be specified when applying the MLP to the food sector. By highlighting the essential role of civil society organizations (CSOs), public institutions and many champions, this article proposes that more room must be made within the MLP for the explicit role of agency, champions and the implementation process itself. Indeed, this article argues that implementation, the daily practice, is deserving of both increased recognition and theory.

Suggested Citation

  • Lori Stahlbrand, 2016. "The Food For Life Catering Mark: Implementing the Sustainability Transition in University Food Procurement," Agriculture, MDPI, vol. 6(3), pages 1-19, September.
    • Handle: RePEc:gam:jagris:v:6:y:2016:i:3:p:46-:d:78185
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    Cited by:

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    4. Elvira Molin & Michael Martin & Anna Björklund, 2021. "Addressing Sustainability within Public Procurement of Food: A Systematic Literature Review," Sustainability, MDPI, vol. 13(23), pages 1-21, December.
    5. Marie-Benoit Magrini & Hugo Fernandez-Inigo & Antoine Doré & Olivier Pauly, 2021. "How institutional food services can contribute to sustainable agrifood systems? Investigating legume-serving, legume-cooking and legume-sourcing through France in 2019," Review of Agricultural, Food and Environmental Studies, Springer, vol. 102(3), pages 297-318, September.
    6. Hamid El Bilali, 2019. "The Multi-Level Perspective in Research on Sustainability Transitions in Agriculture and Food Systems: A Systematic Review," Agriculture, MDPI, vol. 9(4), pages 1-24, April.
    7. Hamid El Bilali, 2020. "Transition heuristic frameworks in research on agro-food sustainability transitions," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 22(3), pages 1693-1728, March.
    8. Katariina Koistinen & Satu Teerikangas, 2021. "The Debate If Agents Matter vs. the System Matters in Sustainability Transitions—A Review of the Literature," Sustainability, MDPI, vol. 13(5), pages 1-32, March.
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    10. Hamid El Bilali, 2019. "Research on agro-food sustainability transitions: where are food security and nutrition?," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 11(3), pages 559-577, June.

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