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Quality Food, Public Procurement, and Sustainable Development: The School Meal Revolution in Rome

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  • Roberta Sonnino

    (School of City and Regional Planning, Cardiff University, Glamorgan Building, King Edward VII Avenue, Cardiff CF10 3WA, Wales)

Abstract

In the last decade the concept of quality has been widely used to describe the dynamics that have been shaping the agrifood system. Despite differences in research focus and approach, scholars agree that quality is the outcome of a contingent and so far underresearched process of negotiation that entails and determines relations of power in the food chain. To understand the nature and implications of the relationship between quality and power in the food sector, this paper focuses on the recent ‘quality revolution’ implemented in the school meals system in Rome. Based on the analysis of documentary material and qualitative data collected through formal and informal interviews, the paper examines the process through which city authorities have integrated different (and at times contrasting) quality conventions. The analysis shows that procurement policies such as those implemented in Rome have the power to create an ‘economy of quality’ that can deliver the economic, environmental, and social benefits of sustainable development.

Suggested Citation

  • Roberta Sonnino, 2009. "Quality Food, Public Procurement, and Sustainable Development: The School Meal Revolution in Rome," Environment and Planning A, , vol. 41(2), pages 425-440, February.
    • Handle: RePEc:sae:envira:v:41:y:2009:i:2:p:425-440
    DOI: 10.1068/a40112
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    References listed on IDEAS

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    1. Roberta Sonnino & Terry Marsden, 2006. "Beyond the divide: rethinking relationships between alternative and conventional food networks in Europe," Journal of Economic Geography, Oxford University Press, vol. 6(2), pages 181-199, April.
    2. Roberta Sonnino, 2007. "Embeddedness in action: Saffron and the making of the local in southern Tuscany," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 24(1), pages 61-74, March.
    3. Sarah Whatmore & Pierre Stassart & Henk Renting, 2003. "What's Alternative about Alternative Food Networks?," Environment and Planning A, , vol. 35(3), pages 389-391, March.
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    1. Florén, Britta & Amani, Pegah & Davis, Jennifer, 2017. "Climate Database Facilitating Climate Smart Meal Planning for the Public Sector in Sweden," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 8(1), pages 1-9, January.
    2. 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.
    3. 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.
    4. Carolina Yacamán Ochoa & Alberto Matarán & Rafael Mata Olmo & Jose María López & Rafael Fuentes-Guerra, 2019. "The Potential Role of Short Food Supply Chains in Strengthening Periurban Agriculture in Spain: The Cases of Madrid and Barcelona," Sustainability, MDPI, vol. 11(7), pages 1-19, April.
    5. 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.
    6. 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.
    7. Leonie Fink & Angelika Ploeger & Carola Strassner, 2018. "Participative Processes as a Chance for Developing Ideas to Bridge the Intention-Behavior Gap Concerning Sustainable Diets," Sustainability, MDPI, vol. 10(12), pages 1-21, November.

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