Local, indigenous food typical for an area often proves more nutritious than store-bought imported varieties. Through shorter supply chains, the sale of these food items also benefit local farmers. However, such foods are often woefully underutilized.

Puffing or popping can help make certain local foods more attractive as snacks – providing healthy alternatives to imported fast food and sustainably using biodiversity, while boosting local incomes. Use of this technology encourages consumption of underutilized locally available cereals and legumes through value addition.

Adopted first by the City of Los Angeles in 2012, the Good Food Purchasing Programme achieved that in L.A. institutions, which serve about 750,000 meals a day, children get more local, sustainable, fair and humanely produced food to eat. The Programme has set off a nationwide movement and inspired the creation of the Center for Good Food Purchasing, which is now promoting the programme across the United States. By now 27 public institutions in 14 U.S. cities are enrolled. Due to its impressive achievements and fast roll-out thoughout the country,  the Good Food Purchasing Program was recognized with an Honourable Mention of the 2018 Future Policy Award, awarded by the World Future Council in partnership with FAO and IFOAM – Organics International.