The INNOCAT project has been mentioned in the thematic supplement which accompanies the United Nations Operations Unit’s annual statistical report. Procurement is one of the main channels through which humanitarian and development aid is delivered. Because of this, it is also a vital component to fulfilling the UN Sustainable Development Goals. ‘Future Proofing Procurement’ poses the question: How can we ensure that the procurement field is equipped to meet the world’s most complex issues?
In the article ‘Network benefits for buyers and suppliers,’ the INNOCAT City Interest Group is mentioned as an example of how public authorities can work together to ensure that long-term goals of sustainability and investment in innovation can be leveraged to achieve the best results in terms of sustainability and cost efficiency.
The first purchase has been made from a framework contract set up as part of the INNOCAT project. The contract which offers a consulting service to manage the sorting of organic waste in hospitals was originally launched in November 2014 by Resah IDF.
Since 2012 hospitals in France which create a certain level of waste are obliged to sort their organic waste from their “normal” waste. The organic waste has to be collected separately and must be treated differently. To address this new need for an increasing number of hospitals, Resah launched a call for tender to find a company specialised in the collection and the treatment of organic waste. A need was also identified for advice regarding the reorganization of internal logistics in order to manage the waste separation process.
The consultancy service offers to reduce the generation and disposal of “classic” waste through favouring the separation of organic waste and so reducing waste burned; and to improve the management of organic waste in catering services in French hospitals.
INNOCAT-funded study examines food’s carbon footprint
The majority of greenhouse gas emissions associated with food and catering appear in the production phase, according to a study authored by the Italian academic Alessandro Cerutti. The study, which formed part of the work carried out by the INNOCAT project, calculated the carbon footprint of five products purchased by the city of Turin (Italy).
The products – potatoes, apples, carrots, pears and peaches - were chosen because they were the most commonly used by the city’s school catering service. Only fruit and vegetable products were used for the study, as these were the only products covered by all three of the city’s GPP policies (organic produce, short supply chains and use of CNG vehicles for delivery).
The study concludes that for the products studies, the most effective area to focus on in terms of improving emissions would be production mechanisms. The production phase made up for between 60 and 70 percent of the product groups studied. One clear recommendation rising from the study was switching away from conventional agriculture. Switching from conventional to organic or integrated production, for example, reduced GHG emissions by 66,102 tCo2 equivalent for the products studied. This amounts to a thirty two percent reduction in the carbon footprint of the production phase.
Dutch event to look at achieving truly sustainable catering
The Metropolitan Region Rotterdam The Hague (MRDH), a group of local authorities that work together to strengthen their economic standing, are organising a meeting of the MRDH Sustainable Procurement network in Leidschendam-Voorburg (The Netherlands) on 8 September to discuss how sustainability, affordability and health concerns can come together in the procurement of catering services.
Procurers are obliged to keep a wide-range of criteria in mind when choosing a catering company: the supplier must have a broad selection of produce, unambiguous sales pricing, and work towards enhancing sustainability and facilitating social employment. Given the emissions expended in the production of food and the disposal of food waste, the type of catering bought can also have a significant impact on the environment.
Specialists, buyers and contract managers are invited to attend the event to discuss the ideal purchasing strategy for sustainable and cost effective catering services.