ABSTRACT Government food procurement investment offers significant potential to advance health and sustainability goals; yet, integrating these dimensions into policy design has proved challenging. We mapped and analysed 38 food procurement and catering‐specific policies in Australia to identify ways to strengthen policy design: 20 governing institutional procurement in health and correctional services, 17 setting catering standards across public settings, and one governing procurement of goods and services within a state. Most instruments were voluntary ( n = 32), with six mandatory. Nearly all addressed food security and nutrition ( n = 35) by promoting healthy and diverse foods and access to safe drinking water. Many also addressed environmental sustainability ( n = 34), though narrowly focused on low‐impact water access and waste reduction. Fewer addressed social well‐being ( n = 24), often promoting culturally appropriate food and less frequently calling for local food purchasing. We propose that successful food procurement policy design requires specific targets; a strategic mix of instruments; and cross‐sectoral alignment.
Hargous et al. (2026) studied this question.