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Corporate Accountability and Public Participation Africa (CAPPA) has commended the Federal Government for introducing the National Guidelines for Public Procurement of Food and Related Services, describing the policy as a significant move towards improving nutrition standards and promoting healthier food choices in public institutions.
The advocacy organisation, (CAPPA), said the guidelines would help safeguard millions of Nigerians who rely on government-funded food programmes by ensuring that meals provided in public facilities meet basic nutrition and safety standards.
The guidelines, developed by the Bureau of Public Procurement (BPP) in partnership with the Federal Ministry of Budget and Economic Planning, relevant government agencies, development partners, professional bodies and civil society groups, were published in December 2025 and formally launched in Abuja on July 13, 2026.
The document sets nutrition requirements for food purchased with public funds in schools, hospitals, correctional centres, NYSC orientation camps, orphanages, internally displaced persons’ camps, emergency shelters and other government facilities.
Among other provisions, it places restrictions on the procurement and sale of sugar-sweetened beverages and drinks containing non-sugar sweeteners in these institutions, while introducing limits for sodium, saturated fats and trans fats. It also encourages the inclusion of fruits, vegetables and whole grains, promotes local food sourcing and requires compliance with food safety standards.
CAPPA said public food procurement in Nigeria had historically lacked clear nutrition-focused standards, allowing cost considerations and convenience to sometimes outweigh the quality of meals provided in public institutions.
The organisation said the new guidelines could address the gap by making nutrition a central consideration in government food purchasing, urging federal, state and local government institutions to ensure full compliance.
Reacting to the development, CAPPA Executive Director, Akinbode Oluwafemi, described the guidelines as an important milestone in efforts to create healthier food environments in Nigeria.
He said government procurement decisions influence the diets of millions of Nigerians, adding that food purchasing by public institutions should be viewed beyond routine transactions and as a public health responsibility.
CAPPA welcomed the introduction of sodium limits for processed and packaged food categories, noting that the measures align with Nigeria’s National Guidelines for Sodium Reduction, 2024.
The guidelines stipulate that adult meals served in public institutions should contain not more than 700 milligrams of sodium, equivalent to 1.75 grams of salt, while adjustments would apply for children and other population groups.
The organisation also highlighted provisions banning the procurement of partially hydrogenated oils and restricting trans-fat levels in food products to a maximum of two grams per 100 grams. Manufacturers are also required to disclose trans-fat content on product labels.
According to CAPPA, the guidelines further encourage public institutions to promote healthier food options by making them more accessible, reducing the visibility of unhealthy products and using menus and signs to identify meals that meet standards such as low sodium and no added sugar.
The group described the requirement for institutions to allocate at least 30 per cent of food procurement budgets to locally produced food supplied by smallholder farmers and community vendors as a measure capable of strengthening local food systems and supporting rural economies.
CAPPA noted that the guidelines reflect global efforts to leverage government purchasing power to tackle diet-related diseases and improve access to healthier diets, drawing from the World Health Organisation’s framework on public food procurement and healthy diet policies.
However, the organisation stressed that implementation would determine the effectiveness of the policy, calling on the BPP to establish the National Food Procurement Oversight Committee (NFPOC) as provided under the guidelines.
It urged authorities to commence compliance monitoring through the appointment of focal officers in institutions, regular inspections, quarterly reports, independent annual audits, a central compliance database and public disclosure of compliance outcomes.
“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 said.
CAPPA urged public institutions nationwide to review their procurement processes, contracts, menus and food service arrangements to align with the new standards, stressing that sustained compliance would determine whether Nigerians benefit from healthier meals.
The organisation also commended the BPP, the Federal Ministry of Budget and Economic Planning, the Federal Ministry of Health and Social Welfare, development partners including Resolve to Save Lives and the Global Health Advocacy Incubator, as well as other stakeholders involved in developing the guidelines.
CAPPA said it would continue to support the implementation process through research, public awareness, stakeholder engagement and independent monitoring.
