New Green Public Procurement (GPP) guidelines to increase the share of organic products in public bodies and institutions

On 2 October, the European Commission published the new criteria on Green Public Procurement (GPP) for food, catering services and vending machines. These voluntary criteria will make it easier for public authorities to buy goods and services with reduced environmental impacts. The Commission’s guidelines have several environmental objectives such as increasing the share of organic products, avoiding food waste, promoting plant-based menus and avoiding the consumption of fish from depleted stocks.

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