Corporate Accountability and Public Participation Africa (CAPPA) has commended the federal government’s newly launched National Guidelines for Public Procurement of Food and Related Services.
Similarly, it urged the federal, state, and local government institutions to fully implement the policy to improve nutrition and promote healthier food choices across public institutions.
The guidelines, published in December 2025 and officially launched in Abuja on July 13, 2026, were developed by the Bureau of Public Procurement (BPP) in collaboration with the Federal Ministry of Budget and Economic Planning, relevant ministries, departments, and agencies, development partners, professional bodies, and civil society organizations.
In a statement signed by Robert Egbe, Media and Communications Officer, CAPPA described the guidelines as a major step towards creating healthier food environments for millions of Nigerians who receive meals through publicly funded programs.
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The guidelines set nutrition standards for food procured with public funds in schools, hospitals, correctional facilities, NYSC orientation camps, orphanages, internally displaced persons’ camps, emergency shelters, and other public institutions.
It also restricts the procurement, sale, and service of sugar-sweetened beverages and drinks containing non-sugar sweeteners while setting limits on sodium, saturated fats, and trans fats.
The policy promotes fruits, vegetables, whole grains, local food sourcing, and food safety standards.
Reacting to the development, CAPPA’s Executive Director, Akinbode Oluwafemi, described the guidelines as “a major milestone in Nigeria’s journey towards healthier food environments.”
“Government remains one of the country’s largest purchasers of food. Every day, millions of meals are served through schools, hospitals, correctional facilities, NYSC camps, IDP camps, and other public institutions.
“What government chooses to buy inevitably shapes what millions of Nigerians eat. The Guidelines recognize that public procurement is not just another purchasing activity but a powerful public health intervention,” Oluwafemi said.
According to CAPPA, it welcomed provisions that introduce maximum sodium limits for processed foods, ban the purchase of partially hydrogenated oils, require trans-fat content to be declared on product labels, and encourage healthier food choices in retail outlets located on public property.
The organization also praised the requirement that at least 30 percent of institutional food procurement budgets be spent on locally grown or produced food supplied by smallholder farmers and community vendors, saying the measure could improve nutrition, strengthen local food systems, and support rural livelihoods.
While applauding the federal government, CAPPA said the success of the policy would depend on effective implementation.
It urged the BPP to immediately establish the National Food Procurement Oversight Committee as provided in the guidelines to monitor compliance, investigate violations, and support independent reporting.
“Launching the Guidelines is an important first step. The real measure of success will depend on how faithfully these standards are applied in everyday procurement and food service operations. Procurement officers, caterers, contractors, and food service providers must receive the training and support required to comply,” Oluwafemi added.
The organization also called for the appointment of monitoring officers across institutions, regular inspections, quarterly compliance reports, annual independent audits, a central compliance database, and the publication of annual compliance reports.
It said it would continue supporting the implementation of the guidelines through research, public education, constructive engagement, and independent monitoring.
Alex is a business journalist cum data enthusiast with the Pinnacle Daily. He can be reached via ealex@thepinnacleng.com, @ehime_alex on X