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Draft food and catering GPP criteria out for consultation

24 February 2017

Following a meeting in Brussels on 23 February, the revised draft GPP criteria for food and catering procurement have been published by the European Commission's Joint Research Centre (JRC) Food and Catering team, for consultation with interested stakeholders.

Comments on the draft criteria can be made via the JRC's BATIS online consultation system. Stakeholders can register to provide their input to the revised GPP criteria. The latest version presents Technical Specifications and Award Criteria for product categories including organic, marine and fair-trade food. It also addresses criteria in more cross-cutting topics such as waste, water and energy efficiency in food production and transportation.

Criteria aimed at improving animal welfare, moving from bottled to tap water provision and full life cycle costing for kitchen equipment have been included while sections of packaging and seasonal produce are proposed for removal. Rationales for major changes to the criteria are available for stakeholders to engage within the BATIS tool.

Guidance on how to provide comments on the revised draft criteria is available via the JRC helpdesk.

The consultation is available to registered stakeholders until 24 March 2017. For more information, visit susproc.jrc.ec.europa.eu