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Co-Producing Sustainability: Involving Parents and Civil Society in the Governance of School Meal Services. A Case Study from Pisa, Italy

Author

Listed:
  • Francesca Galli

    (Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy)

  • Gianluca Brunori

    (Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, Pisa 56124, Italy)

  • Francesco Di Iacovo

    (Department of Veterinary Science, University of Pisa, Viale delle Piagge 2, Pisa 56124, Italy)

  • Silvia Innocenti

    (Laboratorio di Studi Rurali Sismondi, Via del Borghetto 80, Pisa 56124, Italy)

Abstract

There is a rising awareness of the power of the public sector in enhancing sustainable consumption and production practices, in particular related to food procurement and its social, ethical, economical and environmental implications. School meal services have a high resonance in the debate on collective catering services because of the implications on the education to sustainable dietary habits and the orientation of the production system. This contribution focuses on the reciprocal relationship between professionals and users of school meal services as a driver to mobilize new resources—according to the theory of co-production—that steer service innovation and a shift towards more sustainable practices. We illustrate this through a case study on the school meal system in Pisa (Italy), where the Canteen Committee represents an institutional arena for participation and empowerment of actors that has gradually gained a central role in shaping this school meal service. Despite the challenges and obstacles, the institutionalized co-production of services allows consolidation of trust among key players and the introduction of innovations in the service, in the form of several projects oriented to sustainability which would not take place without the joint effort of actors involved, parents in the first place.

Suggested Citation

  • Francesca Galli & Gianluca Brunori & Francesco Di Iacovo & Silvia Innocenti, 2014. "Co-Producing Sustainability: Involving Parents and Civil Society in the Governance of School Meal Services. A Case Study from Pisa, Italy," Sustainability, MDPI, vol. 6(4), pages 1-24, March.
    • Handle: RePEc:gam:jsusta:v:6:y:2014:i:4:p:1643-1666:d:34437
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    Cited by:

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    3. Karin Höijer & Caroline Lindö & Arwa Mustafa & Maria Nyberg & Viktoria Olsson & Elisabet Rothenberg & Hanna Sepp & Karin Wendin, 2020. "Health and Sustainability in Public Meals—An Explorative Review," IJERPH, MDPI, vol. 17(2), pages 1-16, January.
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    5. Maietta, Ornella Wanda & Gorgitano, Maria Teresa, 2016. "School meals and pupil satisfaction. Evidence from Italian primary schools," Food Policy, Elsevier, vol. 62(C), pages 41-55.
    6. 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.
    7. Jennifer E. Gaddis & June Jeon, 2020. "Sustainability transitions in agri-food systems: insights from South Korea’s universal free, eco-friendly school lunch program," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 37(4), pages 1055-1071, December.
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    9. Decataldo, Alessandra & Fiore, Brunella, 2018. "Is eating in the school canteen better to fight overweight? A sociological observational study on nutrition in Italian children," Children and Youth Services Review, Elsevier, vol. 94(C), pages 246-256.
    10. Xavier Simon & Damián Copena & David Pérez-Neira, 2023. "Assessment of the diet-environment-health-cost quadrilemma in public school canteens. an LCA case study in Galicia (Spain)," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 25(11), pages 12543-12567, November.
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    12. Rocco Palumbo & Stefania Vezzosi & Paola Picciolli & Alessandro Landini & Carmela Annarumma & Rosalba Manna, 2018. "Fostering organizational change through co-production. Insights from an Italian experience," International Review on Public and Nonprofit Marketing, Springer;International Association of Public and Non-Profit Marketing, vol. 15(3), pages 371-391, September.
    13. Godwin Glivin & S. Joseph Sekhar, 2016. "Experimental and Analytical Studies on the Utilization of Biowastes Available in an Educational Institution in India," Sustainability, MDPI, vol. 8(11), pages 1-9, November.
    14. Filippini, Rosalia & De Noni, Ivan & Corsi, Stefano & Spigarolo, Roberto & Bocchi, Stefano, 2018. "Sustainable school food procurement: What factors do affect the introduction and the increase of organic food?," Food Policy, Elsevier, vol. 76(C), pages 109-119.
    15. Yaprak Kurtsal & Davide Viaggi, 2020. "Exploring Collaboration and Consumer Behavior in Food Community Networks and Constraints Preventing Active Participation: The Case of Turkey," Sustainability, MDPI, vol. 12(8), pages 1-24, April.
    16. Carolin V. Zorell, 2022. "Central Persons in Sustainable (Food) Consumption," IJERPH, MDPI, vol. 19(5), pages 1-17, March.
    17. Franziska Eckardt & Paul Benneworth, 2018. "The G1000 Firework Dialogue as a Social Learning System: A Community of Practice Approach," Social Sciences, MDPI, vol. 7(8), pages 1-18, August.
    18. Deokrye Baek & Yongjun Choi & Hong Lee, 2019. "Universal Welfare May Be Costly: Evidence from School Meal Programs and Student Fitness in South Korea," Sustainability, MDPI, vol. 11(5), pages 1-18, March.
    19. Sofia Bizarro & Maria de Fátima Ferreiro, 2022. "Sustainable public procurement in Portugal: The case of two public school canteens," Regional Science Policy & Practice, Wiley Blackwell, vol. 14(3), pages 560-574, June.
    20. David Olsson & Andreas Öjehag-Pettersson & Mikael Granberg, 2021. "Building a Sustainable Society: Construction, Public Procurement Policy and ‘Best Practice’ in the European Union," Sustainability, MDPI, vol. 13(13), pages 1-18, June.

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