FG’s Food Procurement Rules Get CAPPA Backing

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CAPPA’s Executive Director, Akinbode Oluwafemi

The 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 protecting millions of Nigerians who rely on publicly funded meals.

The Guidelines, launched in Abuja on July 13, 2026, were developed by the Bureau of Public Procurement in collaboration with the Federal Ministry of Budget and Economic Planning, relevant ministries, development partners, professional bodies and civil society groups. 

They set nutrition standards for food purchased with public funds in schools, hospitals, correctional facilities, NYSC camps, orphanages, internally displaced persons’ camps and other public institutions.

Under the new policy, the procurement and sale of sugar-sweetened beverages and drinks containing non-sugar sweeteners are restricted in public institutions. The Guidelines also impose limits on sodium, saturated fats and trans fats, while promoting fruits, vegetables, whole grains and locally sourced foods.

CAPPA’s Executive Director, Akinbode Oluwafemi, said government procurement decisions have a direct impact on the diets of millions of citizens.

“Government remains one of the country’s largest purchasers of food. What government chooses to buy inevitably shapes what millions of Nigerians eat. Public procurement is not just another purchasing activity but a powerful public health intervention,” Oluwafemi said.

CAPPA particularly welcomed the sodium reduction provisions, including a requirement that each adult meal should contain no more than 700 milligrams of sodium, equivalent to 1.75 grams of salt. The Guidelines also ban the purchase of partially hydrogenated oils and require trans-fat content in food products to remain below two grams per 100 grams.

The organisation noted that at least 30 per cent of institutional food procurement budgets must be spent on locally grown or produced foods supplied by smallholder farmers and community vendors, a move it said could strengthen local food systems and support rural livelihoods.

While praising the Federal Government, CAPPA urged immediate nationwide implementation of the Guidelines and called on the Bureau of Public Procurement to constitute the National Food Procurement Oversight Committee to monitor compliance, investigate breaches and publish annual reports on institutional adherence to the standards.

“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,” Oluwafemi added.

CAPPA said it would continue to support implementation through research, public education, constructive engagement and independent monitoring.

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