Real-world examples of institutions putting values-based purchasing into practice.

Launched in 2008 by students and higher education sustainability advocates, the Real Food Challenge promotes values-based purchasing by higher education institutions. As of 2018, more than eighty universities and colleges across the United States signed this pledge to shift at least 20% of their food budgets to “Real Food.” The pledge originally established 2020 as the deadline for meeting the 20% purchasing goal. Although higher education institutions continue to publicize commitments to the Real Food Challenge that extend beyond the 2020 deadline, the Real Food nonprofit has not been active in recent years.

Established in 2010, the initiative is led by the Center for Environmental Farming Systems and North Carolina Cooperative Extension to promote the purchase of North Carolina grown and produced foods by individuals and institutions. The campaign establishes an “attainable goal” for spending 10% of food dollars on North Carolina foods. Twenty North Carolina higher education institutions have signed on to the pledge. The campaign website provides resources for education, business, and government institutions to engage in local purchasing.

The Center for Good Food Purchasing’s comprehensive approach to scaling values-based purchasing developed from the Los Angeles Food Policy Council’s creation of purchasing guidelines and support for institutions to increase values-based purchasing (local, sustainable, and humane) in 2012. Adoption of the guidelines, standards, and recommendations of the Good Food Purchasing Program was referred to as a “pledge” by many cities, education institutions, and health institutions. Participation in the Good Food Purchasing Program provides access to a range of resources to implement and evaluate values-based purchasing.

Members of this pledge include cities, medical centers and hospitals, stores and retail institutions, food service companies, and higher education institutions. Members pledge to “reduce the greenhouse gas (GHG) emissions associated with the food they serve by 25 percent by 2030 relative to a 2015 baseline.” Pledge members also receive support for strategic planning and establishing target goals.

Delta provides updates on its commitment to values-based purchasing in its annual “Delta Difference” report. The 2024 report states Delta’s overarching goal of diversifying its food suppliers, provides a step-by-step process for achieving this goal, and enumerates benchmarks to measure its progress.

Marriott International’s 2024 Annual Report includes updates about its ESG culture and the strategy of its Serve 360 initiative, which includes a focus on “responsible and local sourcing.” Further, Marriott publishes a supplemental report focused solely on ESG progress, “2024 Serve 360 Report.” The Serve 360 Report provides more details about Marriott’s commitment to responsible sourcing including implementation of seafood certifications, cage-free egg procurement, responsible pork procurement, and local sourcing guidance. The report also provides an update on progress to date and goals to achieve by 2025.

Hilton’s responsible sourcing brochure includes goals to achieve by 2030 and progress made as of 2022. This brochure curates benchmarks relevant to each 2030 goal and is designed to highlight details that may get lost amidst other information on its website. For example, the brochure states that Hilton plans to “source 100% of [its] shell, liquid and egg products across our global portfolio from cage-free sources by the end of 2025” and provides the 2022 percentages for each of its regions. The brochure also highlights progress made toward purchasing from diverse, small, and local suppliers. Presentation in a brochure also creates a record for benchmarks and accountability for an institution.

Emory announced its commitment to values-based purchasing embodied in a partnership with The Conservation Fund to purchase from next-generation farmers in the Farms Fund program. The press release highlights the goals and priorities of the partnership and include statements from the president and CEO of The Conservation Fund and Emory University’s Associate Vice President of Resilience, Sustainability, and Economic Inclusion.

Benchmark International Arena (formerly “AMALIE Arena”) in Tampa announced a new branded culinary experience, “Cur(ate) TPA,” that prioritizes local purchasing in a 2020 press release. Cur(ate) TPA focuses on providing fans and guests “the very best in fresh, local food and beverage options, also concentrating on variety, value, service and sustainability.”

UMass promotes its commitment to values-based purchasing on the UMass Dining Sustainability website: Local UMass.  The website outlines UMass Dining’s comprehensive initiatives including: purchasing standards that prioritize (and define) “local” food; the expansion of “low-carbon dining” options on its menu; food waste reduction practices and strategies; participation and success in the Real Food Campus Commitment to source at least 20% “Real Food” by 2020; and implementation of a green cleaning program. UMass Dining’s website provides an example of a more robust and comprehensive online announcement of its commitment—an independent website dedicated to comprehensive values-based purchasing and dining operations.

Stanford promotes its commitments to values-based purchasing on its One Plate, One Planet website. The website states that Stanford dining “demonstrates that sustainable, ethical, and healthy food systems can be deployed at scale, while simultaneously inspiring the next generation to improve how Earth’s precious resources are managed.” Stanford’s website is an example of announcing a comprehensive approach to values-based food purchasing.

Meta’s robust sustainability website outlines its efforts to create healthy and sustainable workplaces. Among these efforts, Meta announced a commitment to 54% reduction in the carbon intensity of its culinary offerings as part of a larger commitment to reducing workplace carbon emissions by 2030. Additionally, “sustainable nourishment” is a core focus of Meta’s workplace improvements across more than 130 cafes and 600 kitchens. These efforts are present in Meta’s “Culinary Sustainability Program,” incorporating environmental and social responsibility into procurement and operations.