Driving best-practice procurement in Wales

6Sustainable Food Buying

Don't forget...


The specification is the simplest area to address in seeking to ensure sustainable food is bought. It is a key document in the procurement process, as it is the communication between the purchaser and supplier that defines what is required.

Food safety should not be part of the specification - it should be a fundamental requirement that if a food supplier does not meet, rules them out from the tendering process.  It should be a minimum requirement stipulated at the selection or pre-qualification questionnaire (PQQ) stage - a link back to the Pre-Qualification Questionnaire section of the General PRP will be made available once it is back online.

Careful thought needs to go into writing outcome based specifications for food tenders to ensure that key requirements such as traceability, audits, sustainability, nutrition, food standards, production processes and contract/account management are built in.

This sections looks at these areas in more detail.

  • Added Value Services
  • Contribution to Sustainable Development
  • Account Management
  • Tolerances
  • PGI Status
  • Organic Produce
  • Packaging & Labelling
  • Traceability
  • Shelf Life
  • Fresh Food
  • Nutritional Content

The links for further information on Specifications in the General PRP, which is currently under re-development, will be provided in due course once it is back online.


Don't forget...

Sustainable food procurement can have positive effects on the environment, economy and society.

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