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

In its “Measurement Standards” for food purchasing, Lehigh University lists what qualifies as “Sustainable Foods” and includes a designation for “Local and Community Based” foods. The breakdown of “Local and Community Based” foods includes business type as one element in its definition of “single ingredient products.” The ownership standard states, “Producer must be a privately or cooperatively owned enterprise.” 

“[W]e recognize the community benefits to independent farms and cooperatives, and we have a general preference for them over corporate providers.”

“Locally produced food’ is food that is grown and processed within a 100-mile radius of the Woodbury County courthouse, Sioux City, Iowa. The source of a grown food item, or of processing services, may be from beyond that 100-mile radius when sufficient supply, or service, is not available within that radius. . . . Woodbury County shall purchase, by or through its food service contractor, locally produced organic food when a department of Woodbury County serves food in the usual course of business.”

The Good Food Guide is a resource for connecting with Georgia farmers and small businesses. The resource allows institutions to input a location and quantify the range of search for “local organic farmers and sustainable producers” in 5-, 10-, 25-, 50-, 100-, and 250-mile radiuses. 

“[G]ive highest priority to Georgia farmers, where we have relationships with known producers. . . . [A] second priority is our eight-state region of Georgia, Florida, South Carolina, North Carolina, Tennessee, Kentucky, Alabama, and Mississippi. Our decision to prefer foods grown in this region—as opposed to organic produce from California or Mexico—speaks to our concern for environmental issues, but also to our desire to restore a more diversified agricultural economy in the Southeast and to preserve farming traditions. By prioritizing the eight-state area, we can also focus on partnerships with under-served areas of the region and look for opportunities to buy from minority farmers and cooperatives.”

“Duke Dining prefers to purchase food that is grown, raised, and/or processed locally in order to support local economies, especially small and mid-sized farms and companies, and to minimize transport, especially of fresh fruit and vegetables. There are 3 tiers of local that we recognize; in order of preference:

• Hyperlocal= food that is grown, raised, and/or processed within 50 miles of campus
• Local= food that is grown, raised, and/or processed within 250 miles of campus or located within the state of North Carolina
• Regional= food that is grown, raised, and/or processed within 400 miles of campus)” 

“Our farm partners all meet and often exceed the following requirements: Located within the following radius of each regional chapter:

• Mid Atlantic: 250 miles from Philadelphia
• Southeast: 250 miles from Atlanta
• Texas: Within the state of Texas
• Great Lakes: 300 miles from Chicago” 

“Cabarrus County Government Employees shall locally source at least 10% of all food served at county catered events and small department-sponsored meetings from food producers within North Carolina.”

“BU Dining Services prioritizes products that are grown, harvested, caught, raised, produced, or processed within 250 miles of campus. By sourcing locally, we are able to support the local food system and local economy, while also helping to preserve local farmland. We work directly with local farmers, ranchers, and processors.”

Emory specifies for each kind of food their desired certifications. Additionally, the guidelines explain the rationale for designated purchasing priorities. 

Duke’s Sustainability Standards and Policies prefer foods that have met strict third-party certifications, which demonstrate that they were “responsibly grown, raised, and/or processed.” Among the certifications are USDA Organic, Certified Humane, Animal Welfare Approved, Global Animal Partnership, Fair Trade, Marine Stewardship Council, and Monterey Bay Aquarium Seafood Watch. 

When considering animal products Boston University is committed to purchasing products certified by either Certified Humane, or Global Animal Partnership. For seafood, they prioritize food certified by the Marine Stewardship Council, the Monterey Bay Aquarium Seafood Watch, Best Aquaculture Practices, and the Gulf of Maine Research Institute.