Green Paper #3 - From Field to Fork

Regional procurement in collective catering supports sustainable nutrition, strengthens regional economies, and enhances food security. Yet implementation remains complex: price pressure, fragmented structures, limited market transparency, and misaligned incentives slow progress across the entire supply chain. This paper maps the key barriers and success factors from farm to plate — spanning agriculture, processing, catering, gastronomy, policy, and startups — and identifies where transparent processes, simplified procurement procedures, and clearer communication of regional benefits can drive systemic change.  

Authors: Werner, R. ; Dillinger, L. ; Lück, S. ; Gennburg, C.