Millett, ChristopherPerelman, JulianBarros, Pedro PitaBrown, Erin2023-08-012023-08-012023-01-132023-01-12http://hdl.handle.net/10362/156100This review aims to examine the changes in dietary characteristics that are identified and recommended in the current literature on sustainable public food procurement (food procurement in public institutions that helps protect the environment). The inclusion criteria used for this review were that the articles were written after 2010, in English, about sustainable food procurement, and included changes in dietary characteristics. The content analysis reveals that the most common changes in dietary characteristics were increases in local, organic, and plant based foods; and decreases in meat consumption. This review can help future researchers identify effective recommendations for studies and policies.engSustainable food procurementGreen food procurementDietary characteristicsHealth economicsOrganicLocalmaster thesis203312333