From 24–26 September 2025, partners of the JA Prevent NCD, specifically the team of Task 5.4 Public food procurement in public settings in EU, gathered in Copenhagen. Hosted by the City of Copenhagen, the three-day programme combined study visits, hands-on experiences, and a workshop to advance collaboration on healthy and sustainable public food procurement.
The meeting opened with a warm welcome from the City of Copenhagen, followed by an overview of the status of the working group, including past achievements and upcoming activities. M. Gabrijelčič placed the public food procurement activities within the broader context of sustainability of the JA prevent NCD. In the afternoon, a capacity-building session focused on 'Legumes in Everyday Cooking' was held, along with a presentation on the collaboration between the culinary advisor, Meyers Madhus, and the City of Copenhagen. The session focused on providing a comprehensive training experience, with partners walking through an example of the kitchen staff training process. In addition, the activity served as an excellent team-building opportunity, allowing partners - who were meeting in person for the first time - to get to know each other better and collaborate in a hands-on environment.
Procurement Expert in the City of Copenhagen, B. Bergmann Madsen said: “Kitchen staff training and sustainability criteria in tenders are equally important elements of Copenhagen’s holistic approach to food policy implementation”.
On the second day, participants visited the EAT central distribution kitchen and one of the 25 Food Schools, gaining insights into how Copenhagen manages meal provision for schools. The afternoon programme consisted of two parts: a workshop on Public Food Procurement Networks in the EU, including group discussions on what defines a successful network and how its impact can be measured; and a collaborative planning session focused on defining the next steps and priorities for the continuation of the task, with particular emphasis on collaboration with the JRC and their new report on criteria for sustainable public food procurement.
The final day concluded with a wrap-up evaluation session and ended with a study visit to an elderly home, where participants learned about catering practices for older adults which has a high focus on organic products and the right nutrition for the elderly, and together all enjoyed an early lunch prepared on site.
B. Bergmann Madsen wrapped up the meeting by reflecting on the importance of in-person meetings in the JA: “In-person meetings are a vital platform for sharing knowledge on best practices in different countries and learning from each other. This visit has given us new perspectives and ideas on Copenhagen’s approach to food policy implementation”
The Copenhagen meeting highlighted the importance of exchanging practical experiences across sectors, while also deepening the policy discussion on how networks can strengthen healthier and more sustainable public food systems in Europe. It was the first in-person meeting for many partners, providing a valuable opportunity to build connections and jointly plan the next steps - with a particular focus on collaboration with the JRC and their upcoming report on criteria for sustainable public food procurement.