Food & Beverages Tenders

About Food and Beverage Procurement

Food and beverage procurement is a significant and recurring category of public spending that directly impacts millions of citizens served by institutional catering worldwide. Under CPV division 15, this category includes fresh and processed foods, dairy products, meat and poultry, bread and bakery products, beverages, canned and frozen foods, dietary and special needs food products, and catering supplies for public institutions.

Schools, hospitals, military installations, correctional facilities, government cafeterias, and social care homes are major consumers of publicly procured food. The Farm to Fork strategy is driving a transformation in public food procurement, with increasing requirements for organic products, locally sourced ingredients, reduced food waste, and sustainable packaging. The Baltic states are actively promoting their national food industries through public procurement preferences for regional and seasonal products.

Food suppliers must comply with food safety regulations, HACCP requirements, traceability standards, and allergen labelling requirements. Procurement evaluations increasingly consider nutritional quality, environmental impact of food production, supply chain sustainability, and food waste reduction commitments.