Can we make it local? The Challenges of Public Meal Procurement in Canada and Sweden

Public institutional foodservice—such as schools, hospitals, and care facilities—plays a pivotal role in shaping sustainable food systems. Yet efforts to “make it local” often face significant challenges, particularly when it comes to sourcing local and indigenous food within fragmented sustainability initiatives to complex procurement regulations. This seminar will explore these challenges through two in-depth presentations: one from Sweden and one from Canada, offering comparative insights into policy frameworks, operational realities, and cultural considerations.

Speakers

Professor Laure Saulais, Université Laval, Canada

Professor Sofia Lundberg, Umeå School of Business, Economics and Statistics at Umeå University, Sweden

Key Discussion Points

• How is sustainability defined and practiced in institutional foodservice?
• What barriers and opportunities exist for local and indigenous food procurement?
• How do procurement systems, budgets, and regulations shape what is feasible?
• What lessons can be learned from Canada and Sweden to inform Nordic and global contexts?
• How can we evaluate these initiatives effectively—what outcomes matter most?
• How do we ensure social and cultural dimensions, including indigenous foods, are not overlooked?

Format

The seminar will feature two expert presentations followed by an interactive discussion with participants. Contributions from attendees—such as questions, reflections, and examples—are highly encouraged.

Who Should Attend 

Researchers, foodservice professionals, policymakers, and stakeholders interested in sustainable, equitable, and culturally inclusive food systems.

Organisers

NorthFood and Arctic Six Chair on Sustainable Food Transitions in the Arctic