Local food and public food procurement

Summary

As part of a wider concern with sustainability issues, throughout Europe there is increasing interest in alternative food supply chains. Local and organic food (LOF) is gradually gaining ground also among institutional customers. Public food purchases are constrained by the legal framework of the EU law on public procurement. The law encourages the use of most economically advantageous tender (MEAT), which enables the contracting authority to take into account criteria other than only the lowest price.
One of the restrictions in increasing the use of LOF items in institutional kitchens is the tedious procurement process. Using a case study approach, this paper explores the tendering process and its development from price-based competitive bidding towards anticipatory dialogue and interaction between the suppliers and catering personnel. The implications for SMESs are discussed.
It is concluded that when the purchasing know-how is used wisely public catering constitutes a protected space for the SME:s to develop. The most important steps in increasing LOF in public catering are taken at local level. It requires local policy makers’ strategic decisions and strong commitment to long-term development work. Access to LOF items vary, and the goals in increasing the use of LOF need to be defined so as to address the case-specific circumstances and by paying due attention to the experts by experience, i.e. the actors of the catering sector and their customers. Important ingredients are the role of the path-breaking municipalities and exchange of experiences both nationally and internationally.