Engaging Stakeholders for Sustainable Food Procurement

Active stakeholder involvement and systematic collection of feedback are essential components of participatory governance in public services, particularly in universities. By engaging students, scholars and food service operators, critical issues can be identified, effective solutions can be co-designed and sustainable, inclusive consumption models can be promoted. As part of the OnFoods Public and Private food Procurement and short food value chains in Urban areas (PPP-URB) project, the University of Naples Federico II implemented two experimental initiatives. A permanent listening forum was set up as the first action to en- courage key people involved in university canteen services to talk to each other in a planned way. Focus groups and periodic surveys were used to collect qualitative data and proposals regarding service efficiency, menu variety and quality, environmental sustainability and cultural inclusiveness. The second initiative promoted the proactive involvement of students in disseminating healthy and sustainable eating habits through activities, workshops and awareness campaigns. Preliminary findings suggest that food awareness has increased and that people are more inclined to make nutritionally balanced and environmentally friendly choices, confirming the effectiveness of the participatory approach as a sustainable and socially innovative tool.