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Good Food Purchasing Program – Austin

Austin, Texas, USA.

Thematic area

Vendor and Product Properties, Marketing and Regulation, Desirability, Norms and Preferences, Social Capital

Policy scope

Local

Target audience

Citizens/Consumers, Businesses, Public Sector

Status

Ongoing

Aim and method

The program leverages institutional buying power to support a values-based food system transformation. It aligns food procurement with five core values: local economies, environmental sustainability, valued workforce, animal welfare, and nutrition. Participating institutions track procurement along these values and work toward continuous improvement in sustainable and equitable purchasing.

Background

Launched in 2016, the program was led by the City of Austin’s Office of Sustainability in partnership with the Sustainable Food Center and other stakeholders. Initial pilot partners included Austin Independent School District (AISD), the Austin Convention Center, and the University of Texas at Austin. Efforts were later expanded to include advocacy for policy adoption across Travis County.

Monitoring and ownership

Coordinated by the City of Austin’s Office of Sustainability in collaboration with the Sustainable Food Center / Institutions work with the Center for Good Food Purchasing to monitor progress through data collection and reporting.

Implementation and Results

Both districts have incorporated more local and sustainably sourced items into their menus, enhancing food equity and access for students / Potential impact in reducing environmental impact, growing local jobs and wages and reduce health risks and healthcare costs