Strive to reduce food loss and waste.
Optimal repurposing of uneaten food. If you suffer food loss, try to use it in the highest quality way possible by following the value retention flowchart.
Stimulate a short, transparent and local chain.
Use seasonal ingredients.
Commit to sustainable, reusable packaging.
Optimise the impact of logistics.
A chain with respect for social and ethical aspects: a guarantee of fair prices and good working conditions.
Change behaviour of end users by raising awareness about sustainable and healthy food.
Together, we’re stronger. By combining forces, you increase volumes and can demand more from suppliers.
Flexible contract documents. Does every single dish have to be available until the end of the service, or is a certain level of diversity acceptable?
Change management is important if products offered are changed.
Tuesday 25 February 2020
The Spadel group, which is active in the Benelux, Bulgaria, France and the United Kingdom, sells natural mineral water, spring water and drinks based on natural water. Spadel is a great believer in t…
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Monday 17 February 2020
Peter Bottelberghts: "The UZA has already concluded a circular contract concerning the operation of the patient kitchen, staff restaurant and commercial area in a public–private partnership for a per…
Peter Van Steenkiste: "We defined five circular challenges:
fairtrade & healthy crops
This handbook provides local governments with concrete tools to facilitate the transition to a circular food system, from stakeholder engagement to designing effective policies.
This is an English translation of short case descriptions that are part of a larger report on Circular Procurement and Strategies among Norwegian Municipalities, developed by Inventura AS on behalf o…
This work provides a framework to understand reuse, identifies six major benefits of reuse, and maps 69 reuse examples.
Recently published guide on how to use public procurement to address single-use plastics in the Mediterranean region -specially in the packaging and food and beverage sectors, as they are the main co…
The European Commission developed a series of sector specific LCC calculation tools which aim to facilitate the use of LCC amongst public procurers. This is the user guide to the LCC tool for GPP of …
The European Commission has developped a series of sector specific LCC calculation tools which aim to facilitate the use of LCC amongst public procurers. This is the LCC tool for the GPP of vending m…
The EU GPP criteria are developed to facilitate the inclusion of green requirements in public tender documents. While the adopted EU GPP criteria aim to reach a good balance between environmental per…
Information about circular procument and example cases per specific product category.