Keskkonnahoidlike kriteeriumide kasutamise võimalused haridusasutuste toitlustuse riigihangetes

The document outlines how to make school catering procurement more sustainable in Estonia, aligning with European Commission guidelines and the 'Farm to Fork' strategy. It provides specific technical descriptions and evaluation criteria across several key areas: organic food, low-climate-impact sourcing (short supply chains and seasonal produce), plant-based diets, waste reduction, eco-friendly cleaning supplies, energy and water efficiency, and food education. For each area, it suggests how to set minimum requirements in technical specifications and how to award additional points during the bid evaluation process to incentivize higher environmental standards.

• To ensure the availability of organic ingredients, procurement timelines must account for the production cycle; for example, information on required quantities should reach producers by spring for autumn delivery.
• The guide recommends that educational institutions start by requiring the first level of the national catering eco-label, which signifies that over 20% to 50% of raw materials are organic.
• To reduce climate impact and CO2 emissions from transport, the document suggests setting a maximum production radius of 300 km for primary food products such as eggs, milk, meat, fruits, and vegetables.
• To increase the share of plant-based food, the guide proposes three options: increasing vegetables in mixed dishes, implementing a weekly meat- and fish-free day for all students, or offering a daily plant-based alternative menu.
• Food waste can be reduced by allowing flexibility in menus, such as permitting the substitution of ingredients based on market availability or allowing a reduced selection of hot dishes during the final two hours of the school day.
• Environmental criteria for cleaning and consumables include requiring a percentage of products to meet EU Ecolabel standards and prioritizing reusable items over single-use plastics.
• The guide suggests that local governments can reduce the energy impact of catering by providing kitchens already equipped with energy-efficient appliances, which also lowers the barrier for smaller caterers to bid.

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} }