Revision of the EU Green Public Procurement Criteria for Food and Catering Services
This report forms the basis to revise the existing EU Green Public Procurement (GPP) criteria for Food and Catering services. This will assist in the reduction of negative impacts of the, public procurement of these services, on the environment, human health and natural resources. The revision of EU GPP requires in depth information about the technical and environmental performance of the service group as well as about the current procurement processes. The scientific body of evidence gathered will be cross checked with sector experienced stakeholders, to develop consensus on how the criteria should be revised to deliver optimum environmental improvements. This Report formed a basis for producing the draft EU GPP criteria set proposals discussed in the Ad Hoc Working Group (AHWG) meetings. Chapter 1 focuses on the definition for and scoping of Food and Catering Services to overview of the different scope and definitions and to narrow down the services in order to obtain a homogenous scope. Chapter 2, market analysis, presents the market overview and the market structure by focusing on the contract catering market. The environmental analysis (Chapter 3) provides a detail analysis of the main environmental hotspots for the food product categories by reviewing a number of LCA studies. Other non LCA aspects including ethical and health consideration are also summarised. The technical analysis focus on the current schemes and labels identified as important for the revision of the current EU GPP criteria. Chapter 4 provide improvement options, based on the best sector practices and national cases studies which could assist the revision of the EU GPP, and reduce the sectors environmental impacts, by drawing on findings from the market and technical analysis.