Sustainable public procurement of food: a document from CoR about how to foster sustainable local and regional food systems
The document highlights the role of public procurement in fostering sustainable local and regional food systems through Green Public Procurement (GPP) and Sustainable Public Procurement (SPP). It emphasizes the Most Economically Advantageous Tender (MEAT) method, considering various criteria beyond cost. National procurement laws, based on Directive 2014/24/EU, vary in reflecting EU thresholds. The study presents cases from different countries, offering diverse insights into sustainable food procurement practices. It concludes with synthetic guidelines for Local and Regional Authorities (LRAs) navigating sustainable food procurement in public contracts.
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