The aim of the project is to create a handbook on the application of sustainability criteria for Hessian municipalities, public institutions and publicly funded facilities. The handbook supports these institutions during the procurement process of food and catering services.
Activities of ECOZEPT:
Ecozept carries out this project in subcontract with Fibl Projekte GmbH and with the support of Prof. Dr. Zeiss. First, the importance and potentials of sustainable food procurement and catering services as well as the economic aspects are explained. Existing and planned quality, sustainability and origin labels will be explained and evaluated. Finally, recommendations are given on how the criteria can be anchored in the procurement procedure. This takes into account various aspects such as the suitability of the sustainability criteria for certain product groups.