GASTROTECA.CAT EL PUNT DE TROBADA DEL PRODUCTE CATALÀ
|AgroBRIDGES Good Practice Recording Template|
|Evidence of Public Procurement of local food in the EU|
|Insert photo or any visual image or diagram e.g. /Word or Image Collage|
|Choose a primary theme that the Good Practice adheres to||Public procurement SFSCs approaches for offices schools hospitals etc.|
|If relevant choose a secondary theme that the Good Practice adheres to|
|If relevant choose a tertiary theme that the Good Practice adheres to|
EIP Practice Abstract Format:
Short summary for practitioners in English on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided.
|Short description of the ‘Good Practice’: This Good Practice is a report from the European Committee of the Regions which focuses on good practices from across Europe concerning public food procurement. Green Public Procurement (GPP) refers to procurement processes primarily meant to address environmental concerns. When social and economic considerations are added, the reference is to Sustainable Procurement (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. Public procurement of food therefore provides the opportunity to promote sustainable short food supply chains. In both GPP and SPP, criteria other 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). 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 report highlights 10 cases related to food procurement for public catering. Cases are selected from different countries to take into account some of the structural specificities linked to national laws, maturity of implementation of GPP and SPP.|
|Main results/outcomes of the activity (expected or final):|
|The report is based on the evidence that institutional demand is important in increasing the use of sustainable food and in opening up market opportunities for small suppliers. The collected examples aim at providing practical suggestions for initiating a change towards sustainability, starting from LRAs’ public canteens. Since in several Member States local authorities are responsible for the provision of school food – sometimes bearing the full costs of this provision, other times sharing it with families – most of the examples collected and of the remarks made refer to school catering.Procurement procedures appear to be importantly shaped by some main national and local/regional characteristics, including: the legal framework,the way the schooling system is organise, and if the purchasing system is centralised or decentralised.|
|Further information/Reference: https://op.europa.eu/en/publication-detail/-/publication/b1b7d65b-5334-11e8-be1d-01aa75ed71a1/language-en|
Short summary for practitioners in native language on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).
This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided.
|Pearls, Puzzles, Proposals?||Pearls: An evidence based document of interesting public procurement strategies from across Europe.Cases show that the provisions of Directive 2014/24/EU allow for the introduction of sustainable food in public procurement. Puzzles: How do public organisations overcome the strong economic pressures associated with the public sector as SFSC food can be more expensive? Proposals: Research the factors that increase social sustainability.|
|What needs did the ‘good practice’ respond to?||The need to disseminates knowledge on practices that are effective in increasing the use of sustainable food by public institutions.|
|Methodology Used:||Desk based|
|Actors/Stakeholders involved||Public organisations|
|Is the good practice supported by an IT application? If yes please describe and collect the TRL||No|
|Optional: What supports were provided by public sector bodies/policy instruments?||Yes; EU funded research|
|Key words||Public procurement; public tender, schools, hospitals|
|Additonal infromation for reporting purposes|
This project has received funding from the European Union’s Horizon 2020
research and innovation programme under grant agreement No. 101000788
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