Sustainable food procurement is climbing the agenda across the public sector. Yet many of the factors that shape environmental impact sit further up the supply chain, making collaboration between producers, suppliers and buyers more important than ever.

At this year’s Connect 26 event, we brought together two expert voices from across the food supply chain for a panel discussion exploring one of the industry’s biggest questions: How do we build a truly sustainable food supply chain from farm to fork?

Karen Beech from the Government Commercial Agency (GCA) and Julie Owst from Bidfood shared their perspectives on the challenges facing wholesalers, suppliers and public sector procurement teams, discussing everything from carbon reporting and data transparency to collaboration and practical decision-making.

Rather than offering easy answers, the discussion highlighted why sustainable procurement requires everyone across the supply chain to work together.

Sustainability is becoming a business imperative

The pressures facing the food industry continue to grow. Climate change, rising costs, supply chain disruption, biodiversity loss and increasing customer expectations are all placing greater demands on organisations responsible for sourcing food.

One message came through clearly during the discussion: sustainability is no longer something organisations can address in isolation.

Every purchasing decision has an impact beyond the point of sale, making collaboration between growers, manufacturers, wholesalers, procurement teams and end users more important than ever.

Better decisions start with better data

One of the strongest themes throughout the conversation was the growing importance of data.

Organisations increasingly need accurate information to understand the environmental impact of the food they purchase, particularly when measuring Scope 3 emissions. However, collecting data is only part of the challenge.

The panel explored how making complex sustainability information accessible and practical is equally important. Having access to sustainability data is only part of the picture. Public sector procurement teams also need practical insights that help them make informed purchasing decisions within the realities of budgets, regulations and day-to-day operations.

Looking beyond carbon

Carbon understandably dominates many sustainability conversations. But is it the only measure that matters?

The panel challenged this assumption, discussing why focusing exclusively on carbon risks overlooking other equally important issues, including biodiversity, water scarcity, food waste and social responsibility throughout the supply chain.

The conversation offered an important reminder that genuinely sustainable food systems require a broader perspective than carbon alone.

Challenging common sustainability myths

The discussion also tackled some of the assumptions that continue to influence purchasing decisions. For example, are food miles always the best indicator of sustainability? The answer may surprise many organisations.

The panel explored why understanding the full lifecycle of food production often provides a much clearer picture of environmental impact than transport distance alone, highlighting why evidence-based decision making is becoming increasingly important.

Collaboration creates progress

The panel also explored how collaborative initiatives, including the GCA’s Buying Better Food and Drink framework, are making sustainable procurement easier for public sector organisations by bringing together buyers, suppliers and producers.

Whether it’s improving data quality, supporting suppliers, educating customers or simplifying procurement decisions, meaningful progress depends on collaboration across the entire supply chain.

The panel shared practical examples of how organisations are working together to make sustainability easier to understand, easier to measure and ultimately easier to implement.

It’s a conversation that moves beyond ambition and into real-world action.

Watch the full panel discussion

This article only scratches the surface of what was discussed.

The full panel explores:

• Why Scope 3 emissions are becoming a priority for food procurement.

• The role of transparency in sustainable purchasing.

• Why carbon isn’t the whole sustainability story.

• Common misconceptions around food miles.

• Practical ways organisations can collaborate to accelerate change.

• Real examples of innovation helping procurement teams make more informed decisions.

Whether you work in NHS catering, education, local government or support organisations across the food supply chain, this discussion offers practical insights into building more resilient and sustainable food procurement.

Watch the full panel to hear practical insights from industry experts on the challenges, opportunities and collaborations shaping the future of sustainable food procurement.