Working with food suppliers to improve the food environment: the complexity of change

by Abbey Baldwin | 16 September, 2026 9:46 am

Leeds City Council adopted the Healthy Weight Declaration in 2018 and continues to use it as a framework for driving action to promote healthy weight across the city.

A key priority has been improving the procurement of healthier food and drink. While there have been notable successes, including healthier vending provision, securing healthier food and drink through wider procurement and contractual arrangements can remain challenging. This is an issue experienced by many organisations across all four UK nations, highlighting the need for greater collaboration with suppliers and a more consistent approach to healthier procurement.

We recognise that engaging food suppliers in improving the food environment presents a significant challenge. Unlike areas governed by statutory requirements, there are currently few mandatory nutrition standards that apply across the wider food supply sector, meaning that progress is often dependent on voluntary action and goodwill.

In the UK, the Government Buying Standards for Food and Catering Services (GBSF)[1] provide a well-established framework for healthier and more sustainable food procurement. The standards set out both mandatory and best-practice requirements designed to support health, sustainability and food quality objectives. However, while central government bodies are required to apply these standards, local authorities, universities and many other organisations are only strongly encouraged to adopt them and are not legally obliged to do so.

The picture is further complicated by the fact that many food suppliers operate across multiple regions and markets, including the UK, Europe and internationally, each with differing nutrition policies, regulations and expectations. Despite this variation, a review of international nutrition standards identified several common priorities:

Promotion of healthy and balanced diets
Reduction of salt, sugar and saturated fat
Increased consumption of fruit, vegetables, fibre and fish
Prevention and management of malnutrition
Recognition of food as a key contributor to health and wellbeing

Encouragingly, the British Nutrition Foundation’s report Beyond Ultra-Processed Foods: A Review of Evidence-Based Interventions for the UK Food Environment (May 2026) highlights the importance of working collaboratively with retailers, manufacturers and the out-of-home sector to create healthier food environments. The report emphasises practical, scalable interventions including reformulation, pricing strategies, product availability, placement and portion size adjustments, demonstrating that meaningful improvements can be achieved without removing consumer choice. It also recognises that organisations throughout the food system have a critical role in scaling interventions that are proven to work.

Therefore, rather than focusing solely on compliance, there is an opportunity to build mutually beneficial partnerships with suppliers that align public health goals with commercial objectives.

Opportunities to work with suppliers

Product reformulation to reduce salt, sugar and saturated fat.
Increasing the availability and promotion of healthier products.
Improving portion size standards.
Introducing healthier meal deals and product bundles.
Using placement, pricing and marketing strategies to make healthier choices easier.
Sharing data and insights on consumer purchasing behaviours.
Recognising and celebrating suppliers that demonstrate leadership in health and sustainability.
Developing local healthy procurement pledges and voluntary commitments.

Benefits for suppliers

Enhanced corporate social responsibility and reputation.
Alignment with emerging public health policies and future regulation.
Increased opportunities to win public-sector and institutional contracts.
Demonstration of Environmental, Social and Governance (ESG) commitments.
Stronger relationships with local authorities, NHS organisations and universities.
Access to growing consumer demand for healthier products.
Opportunities for innovation and product development.
Contribution to improved population health outcomes and reduced health inequalities.

While there may be no single mandatory standard driving change across the food supply sector, there is substantial common ground between public health ambitions and commercial interests, creating a strong foundation for collaborative action that benefits communities, organisations and suppliers alike. How can we work more effectively with suppliers to make healthier food and drink the easier choice across the public sector?

Emma Strachan, Health Improvement Specialist, Leeds City Council

Links:

Government Buying Standards for Food and Catering Services (GBSF): https://www.gov.uk/government/publications/sustainable-procurement-the-gbs-for-food-and-catering-services/government-buying-standard-for-food-and-catering-services

Source URL: https://foodactive.org.uk/working-with-food-suppliers-to-improve-the-food-environment-the-complexity-of-change/