New York City Good Food Purchasing Program (GFPP)
New York City, New York, United States Address: Mayor’s Office of Food Policy, City Hall, New York, NY 10007
Availability, Accessibility, Vendor and Product Properties
Local
Citizens/Consumers, Businesses, Public Sector
Ongoing
The GFPP applies to public food procurement in NYC, including schools, hospitals, and correctional facilities. The policy aims to transform the city’s food system by aligning procurement practices with the program’s five core values: local economies, environmental sustainability, valued workforce, animal welfare, and nutrition. The policy seeks to promote equitable and sustainable food systems by integrating GFPP principles into contracts for food purchased by city agencies. NYC uses its significant purchasing power to prioritize local, healthy, and sustainably produced food while promoting fair labor practices and reducing environmental impacts.
New York City adopted the GFPP in 2017 under Executive Order 123, signed by then-Mayor Bill de Blasio. This initiative followed advocacy efforts by the Food Chain Workers Alliance, the NYC Food Policy Council, and other stakeholders. NYC public schools, hospitals, and city agencies, which serve millions of meals annually, became key players in implementing the program.
The Mayor’s Office of Food Policy oversees implementation, while individual agencies such as the Department of Education (DOE) and NYC Health + Hospitals track their procurement practices. The Center for Good Food Purchasing provides technical assistance and conducts regular assessments to measure compliance and progress. Results are publicly reported to ensure accountability.
- Public Schools: NYC public schools have improved the nutritional quality of meals served to over 1 million students daily, prioritizing fresh and minimally processed foods. - Local Economy: The city has increased procurement from regional farms and food producers, benefiting the local agricultural sector. - Sustainability: The program has driven reductions in environmental impacts through sustainable sourcing and the inclusion of plant-based options. - Labor Standards: NYC agencies have worked to ensure suppliers adhere to fair labor practices. Challenges include balancing costs with procurement goals, but the city has successfully leveraged its purchasing power to address systemic food system inequities.