Procurement Guide for Responsible Food Services
Maa- ja metsätalousministeriö
07.02.2023
Tiivistelmä
The Procurement Guide for Responsible Food Services is the first comprehensive set of procurement guidelines for food services that addresses the topic from the point of view of ecological, social, financial and nutritional responsibility. The guide defines what functional and responsible food services are like and how they are organised in different operating environments. It is aimed at decision-makers, organisers of public food services and those responsible for food services and their procurement.
The guide implements the objective of the National Public Procurement Strategy for sustainable and responsible procurement of food services and food products.
It provides guidance on how to the quality of the food and food products provided in the service is defined, what requirements are set for the service and how quality is monitored.
The purpose of the guide is to help public sector operators purchase food services responsibly. Public food services can be produced by own employees or an in-house entity, or they can be outsourced to a private operator through competitive tendering. The examples, model documents and checklists of the guide offer concrete help in developing both own food service and the procurement of food services. It is good to recognise that food services can also be included in another service contract so that when, for example, a housing service is put out to tender, the content of responsible food services is also defined.
The guide implements the objective of the National Public Procurement Strategy for sustainable and responsible procurement of food services and food products.
It provides guidance on how to the quality of the food and food products provided in the service is defined, what requirements are set for the service and how quality is monitored.
The purpose of the guide is to help public sector operators purchase food services responsibly. Public food services can be produced by own employees or an in-house entity, or they can be outsourced to a private operator through competitive tendering. The examples, model documents and checklists of the guide offer concrete help in developing both own food service and the procurement of food services. It is good to recognise that food services can also be included in another service contract so that when, for example, a housing service is put out to tender, the content of responsible food services is also defined.