news from ISA

published: 22/8/2014

A Plan for Public Procurement : Food and Catering:

The plan sets out what standards the public sector and suppliers are encouraged to follow when buying food and catering services.

It proposes a new but voluntary approach, involving use of a balanced scorecard and an e-marketplace, to improve food procurement in the public sector.

The plan focuses on:

  • provision of a “toolkit” which enables food procurers to consider a variety of factors when making decisions about procurement
  • working together with industry, procurers, researchers and farmers to support opportunities for British grown produce and food within the public procurement market
  • ongoing work to develop the toolkit through five different working groups covering procurers, suppliers, research and technology bodies (focusing on innovation), assurance schemes and Local Enterprise Partnerships.

BRE applied a BREEAM approach to the development and application of the balanced scorecard that is now being applied to food procurement. In BREEAM we apply factors such as energy, pollution, ecology, materials, waste, water and transport – in the balanced scorecard for food this was translated to price, nutrition, production, resource efficiency, socioeconomic factors and service.

Click here to review a copy of the report.