The Guide for sustainable procurement of services contains more detailed information about the issues to consider when procuring services, such as financial, best practice performance criteria that can be used in approaches to market and possible contract requirements. Other specific product and service guides are expected to be published throughout 2013.

The City of Vancouver has been working to support a just and sustainable food system since 2003 in partnership with the Vancouver Food Policy Council and countless community organizations. The City’s commitment to creating a just and
sustainable food system builds on food systems initiatives and grassroots community development that dates back decades in our city and province.

This guide provides an analytical description of celebrations, their participants and the design of the celebration site. It gives ideas and examples on ways of reducing the environmental impact of any type of celebration, as well as suggestions for financing environmental activities and raising the awareness of the persons attending.

The objective behind Rome’s approach is to support organic agriculture and organic food chains, ensure food safety and nutritional balance, and encourage good environmental performance of current and potential suppliers, through its school meal service.

To establish the feasibility of preparing and serving organic meals in Malmö’s schools, a pilot project was carried out from 2004-2007. The aim of the project was to serve 100% organic food in a school restaurant which was considered to be a good model for replication.

The handbook is a concrete tool to help public authorities to buy goods and services with a lower environmental impact. It is also a useful reference for policy makers and businesses responding to green tenders.

The second version of the Handbook includes:
* Guidance on how environmental considerations can be included at each stage of the procurement process
* Examples drawn from contracting authorities across EU Member States
* Sector-specific GPP approaches for buildings, food and catering services, electricity and timber

This document provides an overview of green public procurement (GPP) in
the European Union (EU). It introduces the concept of GPP and summarises the key EU and national policies in this area. Examples are given of the outcomes and benefits of GPP, based on the approaches being implemented by public authorities throughout the EU. The legal and value-for-money aspects of GPP are also presented.

It is based on the more detailed Buying Green Handbook (second edition).

The Cupboard was developed in response to procurement professionals request for a platform to share ways of implementing sustainable procurement practice in their organisations.

The Dutch national ecolabel, run by SMK, an organisation established by the national government for this purpose