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Sustainable public procurement of food
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Sustainable public procurement of food

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Public procurement of food provides the opportunity to drive local and regional food economies towards more sustainable paths. Both Green Public Procurement (GPP) and Sustainable Public Procurement (SPP) are relevant practices in this context. GPP refers to procurement processes primarily meant to address environmental concerns. From the point of view of food procurement, it drives, for example, the inclusion of an organic food supply in the catering for public canteens. When social and economic considerations are added, the reference is to SPP. SPP is expected to not only have environmental benefits, but to bring broader benefits to society and the economy. SPP facilitates the development of short food supply chains or local/regional food production systems. In both GPP and SPP, other criteria than ‘price only’ or ‘cost only’ are used for the procurement of food supply and/or of catering services. Directive 2014/24/EU on public procurement makes provisions for this (Article 67), stating that the award of public contracts shall be based on the most economically advantageous tender (MEAT). The MEAT method of assessment allows for considering price, or cost, and other criteria that relate, among other factors, to quality, social, environmental and innovative aspects as well as delivery conditions such as delivery date, delivery process and delivery period. In practice, this method rewards the bids which are compliant with specific criteria. The weighting of the award criteria further allows for achieving the best combination of price and quality. National procurement laws reflect the transposition of Directive 2014/24/EU and may include additional binding rules for public procurement. For example, in some Member States the threshold amounts of procurements below which the Directive does not apply have been reflected in full in national law. In other EU countries, lower national thresholds for direct agreements apply, so that contracts below the EU thresholds still need to be published at the country level. Within these legal frameworks, local and regional authorities (LRAs) use different approaches to provide opportunities for the introduction of locally or regionally sourced produce in their food procurement. This short study adds to other initiatives aimed at disseminating knowledge on practices that are effective in increasing the use of sustainable food by public institutions. This is done by briefly presenting ten cases related to food procurement for public catering (Part 1). Cases are selected from different countries to take into account some of the structural specificities linked to national laws, maturity of implementation of GPP/SPP, and general management and organisation of public canteens. In Part 3, highlights derived from the cases are used to outline synthetic guidelines for LRAs on the main aspects to be considered for the introduction of sustainable food in public contracts.
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ISBN 978-92-895-0957-2
DOI 10.2863/1187
Katalognummer QG-02-18-550-EN-N
PDF
ISSN ISBN 978-92-895-0957-2 DOI 10.2863/1187 Katalognummer QG-02-18-550-EN-N
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