Twin Cities Good Food Purchasing Program (GFPP)
Twin Cities Metropolitan Area, Minnesota, United States Includes: Minneapolis and Saint Paul Public School Districts Address: Minneapolis Public Schools, 1250 W. Broadway Ave., Minneapolis, MN 55411 Saint Paul Public Schools, 360 Colborne Street, Saint Paul, MN 55102
Availability, Accessibility, Affordability, Vendor and Product Properties
Local, Regional
Businesses, Public Sector, Other (Please specify)
Ongoing
The GFPP in the Twin Cities applies to public food procurement in Minneapolis and Saint Paul public school districts. It aims to incorporate the program’s five values—local economies, environmental sustainability, valued workforce, animal welfare, and nutrition—into large-scale meal programs. The goal is to transform food procurement practices in the Twin Cities to support equitable and sustainable food systems. Methods include: - Reformulating food contracts to prioritize local and sustainable suppliers. - Engaging community and advocacy groups to strengthen program alignment. - Using the Center for Good Food Purchasing's assessment tools to measure progress.
Minneapolis Public Schools adopted GFPP in 2018, followed by Saint Paul Public Schools in 2019. Advocacy from local organizations like the Food Justice Coalition and the Institute for Agriculture and Trade Policy (IATP) helped drive adoption. The policy builds on the region’s history of promoting farm-to-school initiatives and local food systems.
Each district’s Nutrition Services Department leads the implementation, with support from the Center for Good Food Purchasing. Monitoring includes: - Annual assessments of food procurement practices. - Public reporting to ensure transparency and accountability. - Collaboration with local organizations to evaluate social, economic, and environmental outcomes.
- Local Economy: Both districts have increased purchases from Minnesota-based farms and suppliers, strengthening the regional food economy. - Environmental Sustainability: Public schools have incorporated plant-based and minimally processed foods, reducing their environmental impact. - Nutrition: Improved meal quality by offering healthier options, such as fresh fruits and vegetables, while reducing added sugars and processed ingredients. - Labor Standards: Worked with suppliers to ensure adherence to ethical labor practices, supporting workers across the supply chain. The program has fostered partnerships with regional food hubs and sparked discussions on broader food equity policies. Challenges include balancing costs and scaling local procurement efforts to meet district needs.