# Public Procurement Practices for Cereal Products in Polish Educational Institutions: Analysis and Implications for Nutrition Policy

## TL;DR

This study examines how Polish schools and kindergartens procure cereal products, finding that quality and sustainability criteria are often overlooked, leading to lower-quality food choices for children.

## Contribution

The study provides empirical evidence on cereal procurement practices in Polish educational institutions and highlights the need for standardized quality criteria.

## Key findings

- Product composition and absence of additives were the most commonly specified criteria in procurement orders.
- Sensorial characteristics like consistency and color were frequently mentioned, but sustainability criteria were rarely included.
- Establishing minimum standards for cereal product descriptions is critical for improving food quality and promoting healthy eating.

## Abstract

Public procurement of food is crucial for ensuring proper nutrition and the provision of high-quality products in public institutions like schools and kindergartens. It should be seen as an investment in health promotion, particularly for young children. Notably, when no quality criteria are specified, the cheapest and often lowest-quality products are typically selected. This study analyzed 1126 public procurement orders processed by schools and kindergartens in Poland between November 2022 and March 2023, with a focus on cereal products and their derivatives. Of these orders, 197 met the inclusion criteria, yielding a total of 5084 cereal products for detailed analysis. The study assessed the quantities ordered and the quality characteristics specified in the procurement documents. The results revealed that the most commonly described criteria pertained to product composition, especially typical characteristics and the absence of additives. Sensorial characteristics such as consistency and color were also frequently specified, while sustainable public procurement criteria were mentioned the least, indicating their marginal importance in current procurement practices. This underscores the critical importance of establishing minimum standards for describing cereal products in terms of sensorial characteristics, composition, and sustainability. Such standards are essential for improving the quality of grain products supplied to public institutions and ensuring that these institutions actively contribute to promoting healthy eating habits among children.