CAPPA WELCOMES FG’S NEW FOOD PROCUREMENT RULES, PUSHES FOR FULL ROLLOUT

CAPPA WELCOMES FG’S NEW FOOD PROCUREMENT RULES, PUSHES FOR FULL ROLLOUT

By Prince Benson Davies

Corporate Accountability and Public Participation Africa, CAPPA, has described the Federal Government’s newly launched National Guidelines for Public Procurement of Food and Related Services as a major policy shift that can improve nutrition and health outcomes for millions of Nigerians who rely on public institutions for meals.

The Guidelines were published in December 2025 and formally unveiled in Abuja on Monday, July 13, 2026. They were developed by the Bureau of Public Procurement, BPP, working with the Federal Ministry of Budget and Economic Planning, relevant MDAs, development partners, professional bodies and civil society groups.

Under the new framework, all food bought with public funds must meet defined nutrition and safety standards. The rules apply to schools and the national school feeding programme, hospitals, correctional facilities, NYSC orientation camps, orphanages, IDP camps, emergency shelters and other government-run institutions.

Key provisions include limits on sodium, saturated fats and trans fats, and a ban on sugar-sweetened beverages and drinks with non-sugar sweeteners in public facilities. The Guidelines also promote fruits, vegetables and whole grains, encourage the purchase of locally produced food, and integrate food safety requirements into procurement processes.

CAPPA said the absence of uniform standards in the past meant that cost and convenience often determined what was served in public institutions. The result, according to the organisation, has been the regular supply of highly processed foods high in sugar, salt and unhealthy fats, especially during emergencies and in institutional settings.

CAPPA Executive Director, Akinbode Oluwafemi, said government procurement decisions directly shape the diets of millions of citizens. He noted that with government being one of the largest food buyers in the country, the Guidelines position public purchasing as a tool for public health.

“Every day, millions of meals are served through schools, hospitals, NYSC camps, correctional centres and IDP facilities. What government chooses to buy determines what Nigerians eat. These Guidelines recognise that procurement is not just about buying food, but about protecting health,” Oluwafemi stated.

The Guidelines adopt the sodium limits in the National Guidelines for Sodium Reduction, 2024. Each adult meal is not to exceed 700 milligrams of sodium, or 1.75 grams of salt, which represents 35 percent of the recommended daily intake. Adjustments are provided for children and other groups.

The document also prohibits partially hydrogenated oils and sets a maximum of 2 grams of trans fat per 100 grams of food. Manufacturers are required to declare trans-fat content on labels.

For shops and cafeterias on public premises, institutions are advised to make healthier foods more visible and affordable, limit promotion of unhealthy products, and use menus and signage to identify meals that are low in sodium or have no added sugar.

Another provision mandates that at least 30 percent of institutional food budgets be spent on food grown or produced locally by smallholder farmers and community vendors. CAPPA said this can strengthen local food systems, improve nutrition and support rural livelihoods.

The organisation noted that the new standards align Nigeria with global efforts to use government purchasing to prevent diet-related diseases. The Guidelines were modelled in part on the World Health Organization’s Action Framework for Public Food Procurement and Service Policies for a Healthy Diet.

While commending the Federal Government, CAPPA stressed that impact will depend on enforcement. It urged the BPP to immediately set up the National Food Procurement Oversight Committee, NFPOC, as provided in the Guidelines. The Committee is expected to monitor compliance, investigate breaches, and allow for civil society participation.

CAPPA also called for the appointment of focal monitoring officers in institutions, regular inspections, quarterly compliance reports, annual independent audits, a central compliance database, and the publication of yearly reports on adherence.

“Launching the Guidelines is important, but the real test is in implementation. Procurement officers, caterers, contractors and food service providers must be trained and supported to meet these standards,” Oluwafemi added.

The group congratulated the BPP, FMBEP, Federal Ministry of Health and Social Welfare, and partners including Resolve to Save Lives and the Global Health Advocacy Incubator for their role in developing the document.

CAPPA said it will continue to support implementation through research, public education, stakeholder engagement and independent monitoring to ensure Nigerians in public institutions have access to safer and healthier meals.