Public institutions are increasingly being pressured to demonstrate how they are meeting their responsibilities and obligations to sustainability. Yet there is little academic research on food procurement at universities in Canada. This article examines issues related to procurement of local and sustainable food at two academic institutions in Manitoba: the University of Winnipeg (UW) and the University of Manitoba (UM). Following Brown et al.’s (2012) call for transformational change, we argue that the experiences at each university demonstrate that a food system transformation can best occur by moving away from corporate food service contracts. The ability to do so is dependent on a number of other factors including, but not limited to: political will of the administration, student activism and support from non-university sectors.

Los investigadores deben citar este trabajo de la siguiente manera:

• Bohunicky, M., Desmarais, A. A., Entz, M., (2025), "Self-operated vs. corporate contract: A study of food procurement at two universities in Manitoba", HSSCommons: (DOI: 10.15353/cfs-rcea.v6i1.280)

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1. food system transformation
2. student activism
3. university food procurement

Original publication: Bohunicky, Michaela; Desmarais, Annette Aurélie; Entz, Meghan. "Self-operated vs. corporate contract: A study of food procurement at two universities in Manitoba." Canadian Food Studies / La Revue canadienne des études sur l'alimentation, vol. 6, no. 1, 2019, pp. 43-74. DOI: 10.15353/cfs-rcea.v6i1.280. This material has been re-published in an unmodified form on the Canadian HSS Commons with the permission of Canadian Food Studies / La Revue canadienne des études sur l'alimentation. Copyright © the author(s). Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. For details, see creativecommons.org/licenses/.