Public sector procurement has widely been discussed as a strong mechanism for facilitating food system transformation. Around the world as well as locally here in Ontario, there has been a strong movement to purchase local and sustainable food products to serve in primary and secondary schools, universities, hospitals and municipal organizations. This movement, however, has largely been a collection of solo efforts each guided by their own criteria for procuring both sustainable products and/or procuring these products in sustainable method. As such, this session will start with a board discussion deconstructing what sustainable food and sustainable food procurement means. From there we will explore what the challenges and possible solutions to these challenges for institutions today and end with the discussion of some promising models for supporting sustainable food procurement in Ontario institutions.