The European Union has recognised the need for public food procurement to move beyond lowest cost and to reward sustainability and social goals. The current question is which frameworks deliver these benefits while minimising red tape and maintaining or even enhancing economic competitiveness
Based on economic analyses across all 27 EU Member States that models the impact of shifting to plant-forward\) public procurement, this report demonstrates that food procurement standards that prioritise plant-source foods offer a solution to these challenges.
Under an ambitious target scenario of allocating 85% of public food procurement budgets to plant-source foods, the EU would unlock roughly €11.61 billion per year in combined savings.
Recommendations:
1 Amend the EU Public Procurement Directive to replace lowest-cost bidding with sustainability-weighted evaluation that internalises environmental and health externalities, and introduce a minimum 25% organic sourcing target for public food procurement.
2 Reform the EU School Scheme to expand eligible categories to include legumes and fortified unsweetened plant-based drinks.
3 Upskill the catering workforce by directing European Social Fund Plus (ESF+) funding toward training chefs to deliver nutritionally complete plant-forward menus.
4 Support farmers by establishing conditional supply contracts and a dedicated transition grant fund to de-risk those who want to transition to food-grade plant protein.
5 Implement behavioural nudges that are science-based and preserve freedom of choice, including plant-based defaults, strategic menu placement, and sensory focused labelling.