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|ISSUE #2||November 2014|
are pleased to send you the second edition of the INNOCAT e-newsletter, bringing you the latest updates
on project news and other interesting initiatives in the world of sustainable catering.
Your INNOCAT team
To read more about the topics below, visit the INNOCAT website at www.sustainable-catering.eu.
Helsinki Catering Service maps carbon foodprint
Share your ideas on the Procurement Forum
A buyers meeting was held in Sheffield (UK) on 6 November to discuss options available to meet the needs of the University of Sheffield’s upcoming tender for a low-carbon vending contract. The meeting follows a PIN published in April and gives suppliers a chance to promote products that are already available and gather further information before beginning the formal tender process.
There have been fifteen formal responses from suppliers to the market sounding process so far. Options put forward range from hydrogen powered vending machines to machines running from air conditioning units. The interest group is still growing, with the regional buyers group ARCA Lombardia (Italy) joining in November.
The buyers group is interested in hearing from companies at all stages of the supply chain with ideas that could contribute to improving energy efficiency or reducing emissions, deliver incremental improvements over the period of a contract, contribute to a total solution or provide a total solution. The interest group is still open for public authorities and other potential buyers who are interested in following the progress of the tender.
A tender for biodegradable food containers was published on 31 October by INNOCAT partner, the French purchasing group Resah-idf (Réseau des acheteurs hospitaliers de l’ile de France). The tender follows a PIN released in October, which provided details of their upcoming tender for eco-innovative food containers and associated recycling services. Two lots will be included in the tender, one of which is for ‘biodegradable and compostable dishes’. The containers will be required to meet EU standard EN13432 and must be able to be disposed of as organic waste.
EN13432 is designed to provide proof of a product’s compostability. It states that after 3 months composting, no more than 10 percent of the original mass may be left as residue having been passed through a 2mm sieve. The standard also requires products to comply with heavy metals thresholds. The tender forms part of Resah’s plan to reduce the environmental impact of consumption, while meeting the current budgetary constraints of its 130 members.
A second INNOCAT tender covering a service to organise the organic waste was launched on Friday 14 November.
For more information, visit the upcoming tenders page.
The University of Turin (Italy) has completed an assessment of the city’s carbon footprint in food procurement. The analysis measured all aspects of the City of Turin’s catering services, including food, transport, packaging and electrical appliances. Results were published at a market engagement event being hosted by the City administration on 19 November.
The market engagement provided a chance for the City of Turin to discover what is currently available on the market in terms of food, transport, meals, kitchenware, food packaging and ecological foodware prior to introducing more sustainable purchasing criteria for its catering service later in the year.
For more information, visit the school catering page.
ARPA Piemonte has been confirmed as the lead procurer for the INNOCAT office catering procurement in the Turin region (Italy). ARPA are interested in increasing the amount of organic food they serve to office staff, as well as focusing on improved energy efficiency of catering equipment, reduced waste and better water management.
ARPA are working with INNOCAT partner Envipark to develop a monitoring system. A joint audit will provide a detailed overview of current contractual and organisational aspects of the catering service, with a focus on how eco-innovation can be used in the upcoming tender to provide financial savings. A preliminary analysis has highlighted energy consumption and waste reduction as areas which can be targeted for future improvements.
For more information and to join the buyers group, visit the office catering page.
The Palmia Catering Company, a public utility responsible for providing catering services across the City of Helsinki (Finland), has been working with Siemens to carry out an environmental audit of its operations. The investigation, which was focussed solely on food production, found that public authority catering was responsible for 24,000 tonnes of carbon dioxide each year, equivalent to 50 percent of the city’s annual transport emissions.
Calculations were based on a combination of information from suppliers, purchasing statistics and the measurements of annual food consumption. A formula used to measure the carbon emissions of different food groups in Finnish agriculture production enabled auditors to pinpoint meat and dairy as the main sources of carbon dioxide emissions.
The audit results have helped Helsinki target their efforts with the introduction of low-carbon menus featuring foods with low emissions. They increased the amount of organic and seasonal products, as well as introducing food items that would otherwise have been wasted or thrown away. A climate lunch campaign during energy saving week provided information to consumers about the impact of food and promote the new climate-friendly menus.
For more information, read the Helsinki catering presentation.
The online hub of all things related to public procurement, the Procurement Forum gives public authorities, procurers, policy makers, researchers and other stakeholders working in the field a chance to exchange, connect and collaborate. A comprehensive resource database provides access to the latest reports and studies in all areas of sustainable public procurement.
The dedicated sustainable catering group offers people with a specific interest in eco-innovative catering a space to share their ideas, ask questions and get up to speed on the latest initiatives in the field of sustainable catering.