This research evaluated the environmental, economic, social and nutritional impacts of different models of Public Sector Food Procurement (PSFP) in a school context. In each of five countries (Croatia, Greece, Italy, Serbia, UK), a pair of case studies of primary school meals services was undertaken, to represent contrasting models of PSFP. The research gathered data from food procurement invoices, transportation practices, plate waste rates and handling, and the nutritional composition of the meals. It also analysed meals budget expenditures on staff and suppliers, and the relationships between members of the service chains. Results showed that the carbon footprints of the services depended more on the composition of the meals rather than where the foods came from, also the important role of food waste disposal method to total carbon footprint was highlighted. In terms of economic and social impacts, the research found that localised PSFP models bring advanges, but staff expenditures and local context are important mediators. For nutritional impacts, reduction of plate waste should be a priority for all PSFP models.