The purpose of this study is to explore factors that impact on sustainable public procurement (SPP). Focus is on tendering food products at case organization, Procurement Services. Factors including practices and sustainability criteria and their influence on SPP execution are examined and analyzed at organizational level and procurement process level. Study clarifies also factors that support sustainable food procurement and its goals. Study is qualitative and utilizes action research as a part of case-study strategy. Action research is used as researcher contributed in food tendering by developing criteria suggestions for food products. Empirical part consists of qualitative interviews, observation and documentary analysis of tender documents.Findings confirm that progress in SPP is hard to evaluate as no exact meters or targets exist. Preparation and specification are crucial stages. Participants have significant role, and importance of their education and personal attitudes are crucial. Certificates and verification of supplier’s compliance become barriers at process level. It is recommended to develop clear targets and simple measures for SPP. Close collaboration and engagement into common targets among participants support SPP further. Case-company heads towards sustainable food procurement; criteria widening and used criteria offers support targets covering all pillars of sustainability.
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