By Gabriel Ameh
ABUJA — Corporate Accountability and Public Participation Africa (CAPPA) has applauded the Federal Government for introducing the National Guidelines for Public Procurement of Food and Related Services, describing the policy as a major step toward improving nutrition and promoting healthier food choices in public institutions across Nigeria.
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 (FMBEP), relevant Ministries, Departments and Agencies (MDAs), development partners, professional bodies and civil society organisations.
According to CAPPA, the new policy introduces nutrition-based standards for food purchased with public funds in schools, school feeding programmes, hospitals, correctional facilities, National Youth Service Corps (NYSC) orientation camps, orphanages, internally displaced persons (IDP) camps, emergency shelters and other public institutions.
The organisation noted that the guidelines discourage the procurement, sale and service of sugar-sweetened beverages and drinks containing non-sugar sweeteners in these facilities while setting limits for sodium, saturated fats and trans fats.
They also encourage the inclusion of fruits, vegetables and whole grains, promote local food sourcing and integrate food safety and nutrition standards into government procurement.
CAPPA said the policy addresses a long-standing gap in Nigeria’s public food procurement system, where affordability and convenience often outweighed nutritional quality, leading to the widespread supply of highly processed foods high in sugar, salt and unhealthy fats.
Speaking on the development, CAPPA Executive Director Akinbode Oluwafemi described the guidelines as a significant milestone in Nigeria’s efforts to create healthier food environments.
He said government institutions serve millions of meals daily through schools, hospitals, correctional centres, NYSC camps and humanitarian programmes, making public procurement a powerful tool for improving public health.
Among the key provisions welcomed by CAPPA is the introduction of maximum sodium limits for processed and packaged foods in line with Nigeria’s National Guidelines for Sodium Reduction 2024.
The guidelines also recommend that each adult meal should contain no more than 700 milligrams of sodium, equivalent to 1.75 grams of salt, with appropriate adjustments for children and other population groups.
In addition, the policy prohibits the purchase of partially hydrogenated oils and limits trans-fat content in food products to no more than two grams per 100 grams, while requiring manufacturers to declare trans-fat levels on product labels.
The guidelines further encourage healthier food choices in retail outlets located within public institutions by promoting nutritious meals, discouraging the marketing of unhealthy products and improving consumer awareness through menu labels and signage.
CAPPA also welcomed the requirement that at least 30 per cent of institutional food procurement budgets should be spent on locally grown or produced foods supplied by smallholder farmers and community vendors, describing the measure as one that would improve nutrition, strengthen local food systems and boost rural livelihoods.
The organisation noted that the guidelines align Nigeria with global best practices and the World Health Organization’s Action Framework for Developing and Implementing Public Food Procurement and Service Policies for a Healthy Diet.
While commending the Federal Government for the initiative, CAPPA stressed that effective implementation would determine its success.
The organisation urged the Bureau of Public Procurement to immediately establish the National Food Procurement Oversight Committee to monitor compliance, investigate violations and facilitate civil society participation.
It also called for the appointment of monitoring officers across public institutions, routine inspections, quarterly compliance reports, annual independent audits, the creation of a central compliance database and the publication of annual performance reports.
CAPPA urged procurement officers, contractors, caterers and food service providers to align with the new standards, saying consistent implementation would ensure healthier meals for millions of Nigerians served through publicly funded programmes.
