Isa-Maria Bergman, Motiva Ltd - Public Procurement as a Driver for Sustainability and Innovation
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Seminar: Sustainability in Professional Nordic Kitchen 18.3.2016
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Isa-Maria Bergman, Motiva Ltd - Public Procurement as a Driver for Sustainability and Innovation
- 1. Public procurement as a driver for sustainability and innovation Gastro 2016 Isa-Maria Bergman, Motiva Oy
- 2. Environmental effects of food services 18.3.2016 Isa-Maria Bergman, Motiva Oy To influence what is procured and how matters. Requirements are allowed and should be set in public procurement. 2
- 3. Sustainability in a wider context • Other sustainability aspects: • Health • Combining healthy nutrition and environmental sustainability is possible, many synergies • Current Nordic and Finnish guidelines incorporate sustainability into dietary guidelines • Recommendation: should be used as absolute criteria in procurement of catering services • Social/ethical considerations: fair trade, inclusion, employment 18.3.2016 Isa-Maria Bergman, Motiva Oy 3
- 4. 18.3.2016 Isa-Maria Bergman, Motiva Oy Public procurement as a means for change • Kuva 4
- 5. Public procurement as a strategic tool – key enablers • Long term strategic objectives for public authorities • The objectives should steer the focus of the public authority ( CO2, organic, land use…) • Mandate to act and resources to support change • Dialogue and co-creation with market stakeholders • Monitoring and calculation of effects 18.3.2016 Isa-Maria Bergman, Motiva Oy 5
- 6. Best practices of strategic public procurement 18.3.2016 Isa-Maria Bergman, Motiva Oy 6 Change is enabled through small steps in everday practice combined with bigger leaps in innovation projects
- 7. 18.3.2016 Isa-Maria Bergman, Motiva Oy 7
Editor's Notes
- Holistic picture of pp as a tool for change in food and catering.
- The environmental effects from professional kitchens/food service 2/3 stems from foodstuff and 1/3 energy use. Env. Effects from foodstuff has to be tackled by making well informed choices according to the own objectives and priorities. All Nordic countries have sustanable pp goals for food and catering.
- Based largely on work done by Finnish Heart Association (Meals with heart symbol) Recommendation: should be used as absolute criteria in procurement of catering services includes: supply of compulsory meal components CNQ for all meal components consumer advice and guidance to healthy choices rotation of menus number of meals that has to meet CNQ guidelines about adherence to criteria
- The legal framework The role of procurement criteria and market dialogue.
- Case Copenhagen
- Best practices on different angles are found in each Nordic country. These need to be multiplied. There would be a lot to gain from an intensified Nordic co-operation with public procurement entities. Many similarities in practices and market profile.