Food offer in public settings - A recipe for Sustainable Food Procurement
The Joint Research Centre of the European Commission put together a list of criteria, best practices and other tools which can be incorporated into tenders by contracting authorities and implemented by procurers throughout Europe. Our goal is to help schools, hospitals and other public institutions and settings, such as canteens serve food that nourishes people and the planet, and ultimately contribute to a sustainable food system
GARCIA HERRERO Laura;
PEREZ CORNAGO Aurora;
CASONATO Cecilia;
SARASA - RENEDO Ana;
BAKOGIANNI Ioanna;
WOLLGAST Jan;
GAMA CALDAS Miguel;
MARAGKOUDAKIS Petros;
LISTORTI Giulia;
2025-10-16
Publications Office of the European Union
JRC144182
978-92-68-32675-6 (online),
978-92-68-32676-3 (print),
OP KJ-01-25-520-EN-N (online),
OP KJ-01-25-520-EN-C (print),
https://publications.jrc.ec.europa.eu/repository/handle/JRC139495,
https://publications.jrc.ec.europa.eu/repository/handle/JRC144182,
10.2760/2906424 (online),
10.2760/3953385 (print),
Additional supporting files
| File name | Description | File type | |
|---|
