How to achieve healthier and more sustainable nutrition in public institutions – schools, workplaces, and hospitals – is outlined in a new report by the Joint Research Centre (JRC) of the European Commission. It sets out new sustainable criteria for public procurement in this area. The proposed criteria aim to promote healthier and more sustainable food menus, whether they are prepared and served in the canteen, through catering, or in vending machines. Lozana Vasileva: Innovation is the path to a safe and sustainable food system Although not binding, the criteria are designed to help national, regional, and local authorities improve the sustainability of the food system and use public food procurement strategically to address environmental, social, including health, and economic considerations. The novelty of this approach lies in its comprehensive nature. The report includes best practices and tools inspired by the holistic concept of sustainability. It examines environmental, ...