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Module 3 - Purchasing recommendations European Commission GPP Training Toolkit Food and catering services.

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Presentation on theme: "Module 3 - Purchasing recommendations European Commission GPP Training Toolkit Food and catering services."— Presentation transcript:

1 Module 3 - Purchasing recommendations European Commission GPP Training Toolkit Food and catering services

2 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 2 Scope Specifications are proposed for the following range of products: -fruit and vegetables; -aquaculture, marine, meat and dairy products; -drinks and beverages; -as well as for the performance of relevant catering services. These recommendations cover the purchase of food and catering services.

3 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 3 Accompanying information The following documents may also be referred to: –Product Sheet on Food and catering services, containing a slightly expanded version of the information in these slidesProduct Sheet –Background Product Report on Food and catering services, providing more detailed background information on how these purchasing recommendations have been developedBackground Product Report For the full GPP Training Toolkit please visit:

4 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 4 Key environmental impacts

5 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 5 Key environmental impacts

6 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 6 Purchasing criteria - Food Core criteria - focus on: –Organic production methods and packaging waste. Comprehensive criteria - focus in addition on: –Aspects such as the procurement of food produced according to Integrated Production standards and animal welfare

7 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 7 Purchasing criteria - Catering services Core criteria - focus on: –Organic food, waste minimisation and selective collection. Comprehensive criteria - focus in addition on: –Environmental selection criteria, the use of paper and cleaning products, kitchen equipment, nutrition etc.

8 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 8 Food - Core GPP criteria Food - Core GPP Criteria - Note: For implementation notes see the notes page

9 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 9 Purchase of food (or a certain food product group) coming at least partially from organic sources. Subject matter [X] % of [either a defined product group such as dairy, meat, vegetables, or a list of specific products e.g. potatoes, tomatoes, beef, eggs] must be organically produced according to Regulation (EEC) No 2092/91 until 31 December 2008, and Regulation (EC) No 834/2007 as of 1 January Verification: Proof must be supplied that food products are certified, by the competent body, as organically produced. Specifications Food - Core GPP criteria

10 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 10 Additional points will be awarded for: Organic food: Additional share of products coming from organic sources above the minimum requirement in the specification. Verification: As above. Packaging: Percentage of products that: –Are supplied in secondary and/or transport packaging with more than 45% recycled content. –Are not supplied in individual portions (single-unit packages). Verification: The supplier must provide a signed declaration indicating which of these criteria it is able to meet. The contracting authority will verify compliance during the contract period, and appropriate penalties will be applied for non-compliance. Award criteria Food - Core GPP criteria

11 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 11 Food - Comprehensive GPP criteria Food - Comprehensive GPP Criteria - Note: For implementation notes see the notes page

12 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 12 Purchase of food (or a certain food product group) with a percentage of products stemming from organic sources and of Integrated Production origin and with packaging reduced to a minimum. Subject matter [X] % of [either a defined product group such as dairy, meat, vegetables, or a list of specific products e.g. potatoes, tomatoes, beef, eggs] must be organically produced according to Regulation (EEC) No 2092/91 until 31 December 2008, and Regulation (EC) No 834/2007 as of 1 January Verification: Proof must be supplied that food products are certified, by the competent body, as organically produced. Specifications Food - Comprehensive GPP criteria

13 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 13 Specifications (cont.) Of the remaining non-organic produce, [X] % of [either a defined product group such as dairy, meat, vegetables, or a list of specific products e.g. potatoes, tomatoes, beef, eggs] must be produced in accordance with the criteria of Integrated Production or equivalent systems. Verification: Products carrying the regional/national Integrated Production label will be deemed to comply. If the products are not certified, the bidder will have to provide appropriate evidence (such as a list of chemicals used in production, welfare conditions of farms, etc.) of compliance with each of the requirements laid down in regional/national Integrated Production standards. Food - Comprehensive GPP criteria

14 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 14 Additional points will be awarded for: Organic food: Additional share of products coming from organic sources above the minimum requirement in the specification. Verification: As above. Integrated Production: Additional share of products coming from Integrated Production sources above the minimum requirement in the specification. Verification: As above. Award criteria Food - Comprehensive GPP criteria

15 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 15 Aquaculture and marine products: Proportion of aquaculture and marine products which are caught or produced through sustainable practices and methods as defined in a relevant label for sustainable fishing and aquaculture. Verification: Aquaculture and marine products carrying a label for sustainable fishing or aquaculture practices will be deemed to comply. Any other appropriate means of proof which clearly indicates compliance with the sustainable fishery or aquaculture criteria of a relevant label for sustainable fishing and aquaculture will also be accepted. Award criteria (cont.) Food - Comprehensive GPP criteria

16 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 16 Animal welfare standards: Proportion of animal products which are produced with high welfare standards according to national guidelines. Verification: Products presenting appropriate evidence of meeting relevant national voluntary standards, such as certification from a recognised body, will be presumed to comply. Alternatively, the bidder will have to provide other appropriate evidence of compliance with welfare standards. Award criteria (cont.) Food - Comprehensive GPP criteria

17 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 17 Packaging: Percentage of products that: –Are supplied in secondary and/or transport packaging with more than 45% recycled content. –Are not supplied in individual portions (single-unit packages). Verification: Suppliers must provide a signed declaration indicating which of these criteria their products are able to meet. The contracting authority will verify compliance during the contract period, and appropriate penalties will be applied for non- compliance. Award criteria (cont.) Food - Comprehensive GPP criteria

18 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 18 Catering services - Core GPP criteria Catering services - Core GPP Criteria - Note: For implementation notes see the notes page

19 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 19 Contract for catering services with the provision of organic products and carried out in a environmentally friendly way. Subject matter Catering services - Core GPP criteria

20 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 20 Food [X] % of [either a defined product group such as dairy, meat, vegetables, or a list of specific products e.g. potatoes, tomatoes, beef, eggs] to be used in carrying out the service must be organically produced according to Regulation (EEC) No 2092/91 until 31 December 2008, and Regulation (EC) No 834/2007 as of 1 January Verification: Suppliers presenting the Nordic Swan ecolabel certificate for restaurants will be presumed to comply with the criteria if they specify the percentage of organic food that will be used in the relevant contract. Alternatively suppliers must indicate how they intend to meet the obligation within the proposed offer. Proof must be supplied that food products are certified, by the competent body, as organically produced. Specifications Catering services - Core GPP criteria

21 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 21 Specifications (cont.) [In cases where the contracted company defines the menus] The main fruit, vegetables and marine products to be used in carrying out the service shall, whenever possible, be selected according to the season based on the geographical location in which the assignment is performed. The recommended guidelines are found in the seasonal calendar in Annex X [to be developed by the contracting authority]. Catering services - Core GPP criteria

22 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 22 Additional points will be awarded for: Organic food: Additional share of products coming from organic sources above the minimum requirement in the specification. Verification: As above. Award criteria Catering services - Core GPP criteria

23 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 23 Packaging: Percentage of products that: –Are supplied in secondary and/or transport packaging with more than 45% recycled content. –Are not supplied in individual portions (single-unit packages). Verification: Suppliers presenting the Nordic Swan ecolabel certificate for restaurants will be presumed to comply with the criteria if the certificate covers the above requirements. Alternatively bidders will have to provide a signed declaration indicating which of these criteria it is able to meet. The contracting authority will verify compliance during the contract period, and appropriate penalties will be applied for non-compliance. Award criteria (cont.) Catering services - Core GPP criteria

24 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 24 Waste generation In order to reduce waste generation, food and beverages must be served using reusable cutlery, glassware, crockery and tablecloths. Waste produced in carrying out the service will be collected separately according to the collecting system of the public administration, which includes the fractions of [define here the specific waste fractions to be separately collected, depending on local administrative rules]. Contract performance clauses Catering services - Core GPP criteria

25 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 25 Transport The vehicles to be used in carrying out the service shall at least fulfil the exhaust emission requirements of EURO 3 or III (this means that vehicles shall be from at least 2000/2001 or have been retrofitted to comply with such emission levels). Suppliers must provide a list of the vehicles to be used in carrying out the service and the respective technical sheets of these vehicles which state the relevant emission levels. Contract performance clauses Catering services - Core GPP criteria

26 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 26 Catering services - Comprehensive GPP Criteria - Note: For implementation notes see the notes page Catering services - Comprehensive GPP criteria

27 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 27 Contract for catering services with the provision of organic products and carried out in an environmentally friendly way. Subject matter Catering services - Comprehensive GPP criteria

28 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 28 Selection criteria The contractor must prove its technical and professional capability to perform the environmental aspects of the contract through: –an environmental management system (EMS) for catering services (such as EMAS, ISO or equivalent, [insert other national or regional official systems]), or –an environmental policy for catering operations and work instructions and procedures for carrying out the service in an environmentally friendly way, or –previous experience in applying environmental management measures in similar contracts, or –[in Nordic Countries] the Nordic Swan label for restaurants. Catering services - Comprehensive GPP criteria

29 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 29 Specifications Food [X] % of [either a defined product group such as dairy, meat, vegetables, or a list of specific products e.g. potatoes, tomatoes, beef, eggs] to be used in carrying out the service must be organically produced according to Regulation (EEC) No 2092/91 until 31 December 2008, and Regulation (EC) No 834/2007 as of 1 January Verification: Suppliers presenting the Nordic Swan ecolabel certificate for restaurants will be presumed to comply with the criteria if they specify the percentage of organic food that will be used in the relevant contract. Alternatively suppliers must indicate how they intend to meet the obligation within the proposed offer. Proof must be supplied that food products are certified, by the competent body, as organically produced. Catering services - Comprehensive GPP criteria

30 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 30 Specifications (cont.) Of the remaining non-organic produce, [X] % of [either a defined product group such as dairy, meat, vegetables, or a list of specific products e.g. potatoes, tomatoes, beef, eggs] to be used in carrying out the service must be produced in accordance with the criteria of Integrated Production or equivalent systems. Verification: Suppliers must indicate how they intend to meet the obligation. Products carrying the regional/national Integrated Production label will be deemed to comply with this criterion. If the products are not certified, the bidder will have to provide appropriate evidence (such as a list of chemicals used in production, welfare conditions of farms, etc.) of compliance with each of the requirements laid down in regional/national Integrated Production standards. Catering services - Comprehensive GPP criteria

31 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 31 Specifications (cont.) [In cases where the contractor defines the menus] The main fruit, vegetables and marine products to be used in carrying out the service shall, whenever possible, be selected according to the season based on the geographical location in which the assignment is performed. The recommended guidelines are found in the seasonal calendar in Annex X [to be developed by the contracting authority]. Catering services - Comprehensive GPP criteria

32 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 32 Specifications (cont.) Paper products Paper products, such as kitchen paper or paper napkins, to be used in carrying out the service must be made from recycled or sustainably managed virgin fibre. Verification: Products carrying the European Ecolabel, Nordic Swan, Blue Angel or other national ecolabel will be presumed to comply although other appropriate evidence, such as a technical dossier from the manufacturer or test report will also be admitted. Catering services - Comprehensive GPP criteria

33 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 33 Additional points will be awarded for: Organic food: Additional share of products coming from organic sources above the minimum requirement in the specification. Verification: As above. Integrated Production: Additional share of products coming from Integrated Production sources above the minimum requirement in the specification. Verification: As above. Award criteria Catering services - Comprehensive GPP criteria

34 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 34 Aquaculture and marine products: Proportion of aquaculture and marine products (as compared to the total volume of aquaculture and marine products purchased) to be used in carrying out the service which are caught or produced through sustainable practices and methods as defined in a relevant label for sustainable fishing and aquaculture. Verification: Suppliers must indicate how they intend to meet the obligation within the proposed offer. Aquaculture and marine products carrying a label for sustainable fishing or aquaculture practices will be deemed to comply. Any other appropriate means of proof which clearly indicates compliance with the sustainable fishery or aquaculture criteria of a relevant label for sustainable fishing and aquaculture will also be accepted. Award criteria (cont.) Catering services - Comprehensive GPP criteria

35 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 35 Animal welfare standards: Proportion of animal products to be used in carrying out the service which are produced with high welfare standards according to national guidelines. Verification: Suppliers must indicate how they intend to meet the obligation within the proposed offer. Products presenting appropriate evidence of meeting relevant national voluntary standards, such as certification from a recognised body, will be presumed to comply. Alternatively, the bidder will have to provide other appropriate evidence of compliance with welfare standards. Award criteria (cont.) Catering services - Comprehensive GPP criteria

36 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 36 Packaging: Percentage of products that: – Are supplied in secondary and/or transport packaging with more than 45% recycled content. – Are not supplied in individual portions (single-unit packages). Verification: Suppliers presenting the Nordic Swan ecolabel certificate for restaurants will be presumed to comply with the criteria if the certificate covers the above requirements. Alternatively bidders will have to provide a signed declaration indicating which of these criteria it is able to meet. The contracting authority will verify compliance during the contract period, and appropriate penalties will be applied for non-compliance. Award criteria (cont.) Catering services - Comprehensive GPP criteria

37 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 37 Equipment: The following criteria must be met: –Refrigerators and freezers to be used in carrying out the service are free of ozone-depleting substances (HCFCs) and HFCs. –The equipment used meets one or more of the following energy efficiency standards where such standards exist: Energy Star, EU energy label (classification A), or [other national standards] or equivalent. –The equipment used is water efficient according to the EU label (classification A) or equivalent standards. Verification: Suppliers must provide a list with the equipment to be used in carrying out the service identifying those with relevant efficiency labels, or providing alternative appropriate evidence that the criteria are met. Award criteria (cont.) Catering services - Comprehensive GPP criteria

38 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 38 Cleaning products: The cleaning products to be used in carrying out the service must meet the following criteria: (insert Core criteria from the Cleaning Products and Services Product Sheet). Verification: (insert Core criteria verification from the Cleaning Products and Services Product Sheet). Cleaning Products and Services Product Sheet) Award criteria (cont.) Catering services - Comprehensive GPP criteria

39 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 39 Waste generation In order to reduce waste generation, food and beverages must be served using reusable cutlery, glassware, crockery and tablecloths avoiding the use of one-use articles. Waste produced in carrying out the service will be collected separately according to the collecting system of the public administration, which includes the fractions of [define here the specific waste fractions to be separately collected]. Contract performance clauses Catering services - Comprehensive GPP criteria

40 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 40 Transport The vehicles to be used in carrying out the service shall at least fulfil the exhaust emission requirements of EURO 3 or III (this means that vehicles shall be from at least 2000/2001 or have been retrofitted to comply with such emission levels). Suppliers must provide a list of the vehicles to be used in carrying out the service and the respective technical sheets of these vehicles which state the relevant emission levels. Contract performance clauses Catering services - Comprehensive GPP criteria

41 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 41 Staff training The catering staff must be trained in waste minimisation, management and selective waste collection as well as in product information (origin, environmental and social quality of the products). The contractor will present a training plan once the contract is awarded and, at the end of the contract, a certificate stating the training undertaken by both new and permanent staff will be submitted to the contracting authority. Contract performance clauses (cont.) Catering services - Comprehensive GPP criteria

42 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 42 Service management [If selection criteria are not included] The contractor shall endeavour to ensure that, where possible, food to be used in carrying out the service is produced in a manner that minimises adverse environmental impacts. Therefore within the first 6 months of the contract, the contractor will have structured and documented environmental procedures for at least the following areas: –Evaluation of the most significant environmental aspects of the service provided. –Food selection, manipulation and conservation. –Waste minimisation and selective collection. –Reduction of energy and water consumption in food preparation and transport. –Training. Contract performance clauses (cont.) Catering services - Comprehensive GPP criteria

43 European Commission GPP Training Toolkit Module 3: Purchasing recommendations for Food and catering services 43 Further information For the full GPP Training Toolkit please visit: Toolkit developed for the European Commission by ICLEI - Local Governments for Sustainability, 2008 Owner, Editor: European Commission, DG Environment-G2, B-1049, Bruxelles Disclaimer: The European Commission accepts no responsibility or liability whatsoever with regard to the information presented in this document Pictures courtesy of StockXchng: Roger Kirby (slide 1), José A. Warletta (s. 2), Fran GC (ss. 8 and 11), Razief Adlie (ss. 18 and 26), Dani Simmonds (ss. 18 and 26), Markku Pyymaki (ss. 18 and 26)


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