Creation of a National Food RFP Model(s)
Leveraging the power of public procurement to create value for patients, communities, and planet is the ultimate objective of this project. This project was born of the ambition for health care food buyers to “take control of their supply chains” and to make purchasing decisions based on criteria beyond the dominant measures of cost, availability of supply, and food safety, and to introduce values-based criteria that reflects the fuller cost of food decisions, (e.g. waste, GHG emissions) and the opportunity to create value through purchasing (e.g. sustainable agriculture, economic multiplier effects, increased access to affordable fresh food and better health outcomes).
An initial research phase examined contract tools and language that could enable values-based contract models. The research phase was followed by a tool-development phase, which is currently underway with legal and procurement practitioner partners, who are helping to ensure compliance with domestic and international trade regulations. Beta testing of the tools developed by the team will occur over the summer of 2019 and will then be available for public use, adoption, and adaptation.
At least two-thirds of the Innovator’s individual projects included goals around procurement, most often to increase procurement of local foods from their on-site gardens, province, or region. A conversation is also emerging about the need to think more systematically about sustainable and traditional foods. Five Nourish organizations also developed gardens to augment locally-sourced food used on-site, as well as for both therapeutic and educational purposes.
Read the final deck presented at the Food for Health Symposium below
Dan Munshaw, City of Thunder Bay
Donna Koenig, Interior Health
Kathy Berger, Health Sciences North
Marianne Katusin, Halton Health
Michelle Nelson, Covenant Health