Analysis and piloting of using environmental criteria in food and catering services public procurement

The model supports the transition toward more sustainable and climate-friendly food systems by promoting local and organic food, reducing food waste, and supporting healthier diets.

The project provided the evidence base for a forthcoming regulation by the Ministry of Climate, establishing mandatory environmental criteria for public catering from 2027 onwards.

Project aims

• To develop an applicable, evidence-based model of green procurement criteria for public food and catering services in the following sectors: schools, kindergartens, hospitals, elderly homes and care facilities, defence forces, and detention facilities.
• To pilot the criteria model in three public sector catering institutions.
• To conduct a Delphi expert panel to identify the criteria with the highest potential positive impact, taking into account social, economic, and environmental aspects, including their interlinkages.
• To create principles for monitoring and verifying compliance with the criteria during procurement and contract implementation.
• To develop policy recommendations for the state and local governments to promote sustainable food systems and healthy public catering.

SEI Tallinn’s role

SEI Tallinn was the lead partner of the study, responsible for developing the methodology, the criteria model, and the impact assessment. The centre organized stakeholder engagement, piloted the criteria model, and prepared the policy recommendations. SEI Tallinn contributed with its extensive experience in green public procurement, circular economy, and sustainable food systems.

Project partners

SEI Tallinn – project management, development of the criteria model, impact assessment, control principles, policy recommendations, stakeholder engagement and piloting support.

Estonian University of Life Sciences – agricultural and primary production expertise, analyses of the Estonian market and self-sufficiency.

Funding

The project was commissioned and funded by the Ministry of Regional Affairs and Agriculture of Estonia.

External experts

• Rando Värnik, PhD – Economic Analysis, Agriculture and Food Production
• Kendra Kairi Vaino – Nutrition Expert
• Herman Heuer and Laura Kristiina Martson – Data Collection Support