Establish Food Purchasing Guidelines

Institutions should review their existing menus and product lists to gather information about specific products currently purchased, purchasing frequency, quantities needed, and preferred product quality. This assessment of need will inform the scope of the food purchasing guidelines, the level of detail and flexibility in requirements and preferences, and strategic planning about where to focus values-based purchasing efforts when an institution first implements its program. Depending on the institution’s location, desired products and quantities, and prioritized values, product availability may also be an important factor in drafting effective food purchasing guidelines.

The list below highlights the most common products needed by institutions:

• Coffee & Tea
• Dairy
• Eggs
• Fish and Seafood
• Fruits & Vegetables
• Meat
• Plant-based Proteins
• Prepared/Grocery