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The report argues that large-scale institutional food procurement can drive systemic change in the US food system by leveraging collective buying power to demand sustainable, healthy, and fair food production. It highlights the Good Food Purchasing Program (GFPP), which uses five value categories—local economies, environmental sustainability, nutrition, valued workforce, and animal welfare—to guide procurement. A case study of the Los Angeles Unified School District (LAUSD) demonstrates that adopting these standards can lead to significant local economic gains, reduced carbon and water footprints, improved student health outcomes, and industry-wide shifts, such as the increased production of antibiotic-free chicken in the US.