The European Commission has just published new voluntary EU GPP criteria for food, catering services and vending machines. The use of these criteria has the potential to considerably reduce environmental impacts from this purchase area. Some of the key objectives of this EU GPP criteria-set are the following:

• Increasing the share of organic products;
• Avoiding the consumption of fish and marine products from depleted stocks;
• Promoting an increased offer in plant-based menus;
• Avoiding food waste and improving the overall management of waste;
• Avoiding the use of single-use items;
• Reducing energy consumption in kitchens and vending machines;
• Reducing water consumption in kitchens.

The new criteria are available in English; the other EU official languages will soon follow.