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Which steps and possible sustainable procurement criteria should procurement officers consider when preparing a call for tenders for catering services? This checklist provides ideas and inspiration.
How can trade be created between farmers, small-scale processors, and catering companies? This tool provides a concept for a dialogue between these stakeholders to get to know each other and discuss the potentials and obstacles to business relationships.
This tool helps to avoid food waste in catering services by taking an overall view of the public meal provision process, learning about the reasons for waste, and then eliminating them.
How can organic food be procured when there is no well-developed organic food supply chain? This tool can help by showing how to map local organic farmers and other organic producers.
Caterers planning to use EU or national eco-labels to promote their organic meals have to ensure that they contain a high share of organic ingredients (at least 95%), leaving no room for a transition phase. Learn how to establish a national or local eco-label specifically for caterers, who may use differing amounts of organic food in their meals.
This tool provides procurers with options to procure food with lower climate impact through shorter supply chains and preference of seasonal food.
Find adaptable procurement criteria for the reduced use and impact of chemicals and consumable goods in the public procurement of catering services in this tool.
This tool provides schools and municipalities options for incorporating organic food criteria into the procurement of catering services.
This tool guides procurers in integrating plant-based options into the public procurement of catering services, based on the EU’s Green Public Procurement (GPP) criteria.
If you plan to procure a new catering service for a public canteen, this tool helps to tackle food waste right from the start. It describes criteria for the procurement of catering services that help motivate catering companies to take actions against food waste.
Procured food items are often delivered in plastic packaging. Encourage the use of more recyclable plastics, like PET, by including an appropriate awarding criterion into your call for tender.
This tool helps to make regional organic agriculture more visible for young people and offers strategies to get more regional organic food onto their plates. It encourages closer links to regional organic farmers, the provision of educational material, and changes in the menu.
This tool shows how to make the provision of sustainable public meals more binding for public institutions by integrating adequate criteria into administrative regulation for sustainable public procurement.
This tool offers a participatory approach to dealing with nutrition and healthy food issues in schools. The school nutrition council involves all relevant stakeholders working together to improve school meals and increase their sustainability.
This tool aims at including criteria for sustainably produced palm oil in public procurement.