EU public procurement: “Half-the-plate” concept proposed on dietary catering

Freshfel Europe took part last month to the first “Food Dialogues” initiative of the European Commission under the leadership of Commissioner Hansen. The “Food Dialogues” are a new platform of exchange among public and private stakeholders and will address challenges of the food chain. The first gathering focused on the upcoming reform of public procurement expected for June 2026. Freshfel Europe, in defense of the the fresh produce sector, highlighted in this high-level platform the urgent need to recognize the essential role of fresh fruit and vegetables in the upcoming reform of public procurement. 

A food market of €33 billion

The discussion focused on the upcoming reform of food public procurement for food, an area that Freshfel Europe considers as one powerful policy levers available to shape a healthier and more sustainable food landscape. Public procurement represents a market of 33 billion euros of food supply, corresponding to around 5% of total food purchased in the EU every year. With the changing lifestyle and more meals taken away from home, millions of meals are served every day through public procurement systems in schools, hospitals, universities, public administrations, and other public institutions across Europe. The choices made within these systems have a direct impact on citizens’ health, long-term consumption patterns and the sustainability of Europe’s food system.

“Half-the-plate” principle for dietary menus

Freshfel Europe therefore called for clearer and more explicit sustainable criteria promoting fruit and vegetables within future EU public procurement. One practical and impactful approach would be the introduction of a “half-the-plate” principle in public catering, in line with dietary recommendations, where the sustainability performance of meals would be rewarded. This approach would stimulate caterers to prioritize fresh and unprocessed food and reduce reliance on ultra-processed products.

Fruits and vegetables “the solution”

Freshfel Europe reminded during the meeting that fruit and vegetables are among the food categories best reflecting some of the guidelines designed for the upcoming reform. Fresh produce might match several ambitions identified by the Commission and JRC (Joint Research Center) for more sustainable food procurement tenders with seasonal and natural food, organic production, and short supply chains delivered by SMEs. This could help strengthen local agricultural economies, an objective that fruit and vegetables widely contribute.

The enormous cost of inaction

As previously warned by Freshfel Europe, the cost of inaction is enormous. “By setting clear sustainability criteria for public procurement in food services and vending, the EU can transform public food systems into a powerful catalyst for healthier diets, more sustainable agriculture and a more resilient European food system,” declared Philippe Binard declared during the first EU Food Dialogue.