Keskkonnahoidlike kriteeriumide kasutamise võimalused haridusasutuste toitlustuse riigihangetes

This guide provides recommendations for incorporating environmental criteria into public procurement for catering services in Estonian educational institutions. It outlines specific technical descriptions and evaluation criteria to reduce the environmental impact of food production and consumption, focusing on organic food, short supply chains, plant-based diets, waste reduction, and sustainable cleaning practices.

• The guide recommends using the national catering eco-label (toitlustuse ökomärgi) to simplify the monitoring of organic food shares. It suggests starting with the first level (20% to 50% organic raw materials) as a mandatory condition or high-scoring criterion.
• To reduce climate impact and CO2 emissions from transport, the guide suggests defining a production radius in kilometers for primary products, recommending a distance of up to 300 km.
• To address the fact that less than half of Estonian school students eat fruit and vegetables daily and consume meat 2-3 times more than recommended, the guide proposes three options for increasing plant-based food: increasing vegetable content in mixed dishes, implementing a weekly plant-based day for all students, or offering a daily plant-based alternative menu.
• Food waste can be reduced by introducing flexibility in menus, such as allowing a limited selection of warm dishes during the last two hours of the school day or permitting small last-minute changes (5-10%) to the menu to better utilize available market produce.
• Environmental criteria for cleaning and consumables include requiring the use of reusable items, specifying that a percentage of cleaning products must meet EU Ecolabel (ELi ökomärgise) or equivalent standards, and using automatic dispensers to optimize chemical use.
• The guide suggests that local governments can contribute to energy savings by providing kitchens equipped with energy-efficient appliances, which also lowers the barrier to entry for smaller catering providers.

APA

Stockholm Environment Institute (2023). Keskkonnahoidlike kriteeriumide kasutamise võimalused haridusasutuste toitlustuse riigihangetes. https://www.sei.org/wp-content/uploads/2025/11/keskkonnahoidlikud-kriteeriumid-haridusasutuste-toitlustushangetes-11-01-23.pdf

Chicago

Stockholm Environment Institute. Keskkonnahoidlike kriteeriumide kasutamise võimalused haridusasutuste toitlustuse riigihangetes. 2023. https://www.sei.org/wp-content/uploads/2025/11/keskkonnahoidlikud-kriteeriumid-haridusasutuste-toitlustushangetes-11-01-23.pdf.

Wikipedia

{{cite report |author=Stockholm Environment Institute |title=Keskkonnahoidlike kriteeriumide kasutamise võimalused haridusasutuste toitlustuse riigihangetes |date=23 November 2023 |url=https://www.sei.org/wp-content/uploads/2025/11/keskkonnahoidlikud-kriteeriumid-haridusasutuste-toitlustushangetes-11-01-23.pdf |access-date=17 August 2026 |via=Climate Insights Directory}}

BibTeX

@techreport{stockholmenvironmentinstitute2023keskkonnahoidlike, author = {{Stockholm Environment Institute}}, title = {{Keskkonnahoidlike kriteeriumide kasutamise võimalused haridusasutuste toitlustuse riigihangetes}}, institution = {Stockholm Environment Institute}, year = {2023}, month = nov, url = {https://www.sei.org/wp-content/uploads/2025/11/keskkonnahoidlikud-kriteeriumid-haridusasutuste-toitlustushangetes-11-01-23.pdf}, urldate = {2026-08-17}, note = {Indexed by Climate Insights Directory} }