The scorecard shows those buying food or catering services for the public sector how to evaluate the cost of services against other criteria such as sustainability.
The scorecard can be used by buyers of food and catering services in the public sector. It helps evaluate a variety of criteria when making decisions about purchases and shows you how straightforward criteria, such as cost, can be ‘balanced’ against more complex criteria, including:
- Sustainability in production
- Health and nutrition
- Resource efficiency
- Social – economic value
- Quality of service
This forms part of a plan to enable public procurement to support a healthier future for people, farms and food producers, in particular a sustainable and competitive UK food and farming sector.
This work has involved reaching out to the wider public sector, including schools, hospitals, colleges, care homes and local authorities, as well as developing a toolkit for procurers that supports a more transparent and consistent approach to procurement as a result.
You can find out more HERE