Driving Sustainable Food Procurement Through the University Campus Community: Insights from the UNIPR Bio Bags Experience in Parma

University campuses, as significant public purchasers, can directly and indirectly drive local sustainable transitions through their food procurement choices. Directly, because EU regulations promote Green Public Procurement (GPP) as a key strategy to enhance sustainable food offerings in universities. Indirectly, as they can act as a promoter and driver for change towards more sustainable consumption patterns. In both cases, greener procurement can strengthen links with local and organic supply chains, generating positive impacts on both the agricultural sector and campus well-being. Within this framework, the PNRR OnFoods project of the University of Parma has conducted the “UNIPR Bio Bag” experiment in collaboration with local associations, to: (I) improve student access to high-quality and sustainable food, and (II) support local farmers. This chapter will present the process of development of the initiative and the pilot’s outcomes. The analysis highlights critical issues, insights and conditions for the effective integration of Short Food Supply Chains in university procurement.