Umsetzung des EU-Vergaberechts: eine Chance für ökologische und regionale Lebensmittel in der Gemeinschaftsverpflegung?

Summary

The purchase of food and catering services for public institutions is subject to European rules on public procurement. Basic principles of free movement of goods, nondiscrimination and efficiency restrict contracting entities aiming to procure special qualities like local and organic food. However, the reform of EU public procurement law in 2004 permits to define environmental and social criteria in tender documents. National action plans and guidelines even stress the importance of sustainable procurement practices. By analysing tender calls for school catering in Berlin and Brandenburg, this paper aims to point out the opportunities and challenges that arise by the implementation of procurement laws. Results show several weaknesses in award procedures hampering the purchase of local and organic food. Based on the findings, we make recommendations for public authorities and policy.