Serving the Public

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Focusing on the intersection of food and social justice, the book examines how public institutions like schools, hospitals, and prisons can transform lives through better nutrition. It discusses the integration of educational messages with dining experiences in schools, the elevation of nutrition alongside medical care in hospitals, and the role of quality food in fostering dignity and rehabilitation in prisons. Drawing on examples from the UK, US, and Sweden, it highlights the potential of public procurement to promote health, equity, and ecological sustainability amidst the challenges of neoliberalism.