Rules For The Application Of The Criteria Of Environment And Selection Criteria Of The Tender For The Supply Of Food And Food Service Purchases

Original Language Title: Noteikumi par vides kritēriju piemērošanu un piedāvājuma izvēles kritēriju noteikšanu pārtikas produktu piegādes un ēdināšanas pakalpojumu iepirkumiem

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Cabinet of Ministers Regulations No. 673 Riga 2014 (28 October. No 58 36. §) rules on the application of the criteria of environment and selection criteria of the tender for the supply of food and food service purchases Issued in accordance with the public procurement law article 17 the eleventh subparagraph of article 46 and fifth 1. General questions 1. determines the requirements for public procurement, which uses the environmental criteria (hereinafter referred to as the green public procurement), and the procedures for their implementation, as well as the applicable selection criteria offer food delivery and catering services. 2. the provisions of the food delivery and catering services which are carried out using the public procurement law article 8, first paragraph, the procurement procedures set out in article 8 and the seventh part of the arrangements laid down in the contract for the public procurement Act in part B of annex 2 these services, as well as on food supply contracts concluded in application of the public procurement law of article 8.2 of the fifteenth part. 3. Food delivery procurement in accordance with the procedure laid down in these provisions comply with the following principles: 3.1 buy products that meet organic or national food quality schemes, or its product quality score, or integrated agricultural products growing requirements, subject to the availability of these products and client options; 3.2. buying products that do not contain genetically modified organisms does not consist of those and not produced out of them; 3.3. preferred fresh and seasonal foods; 3.4. buy products the largest packaging or the packaging that is environmentally friendly or that most are recycled, or adopting for reuse; 3.5. use eco-friendly delivery, to reduce environmental pollution by road transport exhaust gases and road infrastructure. 4. Food service procurement in accordance with the procedure laid down in these rules the following principles shall apply: 4.1 prefers cooking fresh and seasonal foods; 4.2. preparing meals using foods that meet organic or national food quality schemes, or its product quality score, or the integrated cultivation of agricultural products; 4.3. cooking for food products which do not contain genetically modified organisms does not consist of those and not produced out of them; 4.4. cooking and storage of used energy-efficient and water-saving facilities adequate kitchen facilities; 4.5. the dishwasher to use environmentally friendly detergents; 4.6. use eco-friendly delivery, to reduce environmental pollution by road transport exhaust gases and road infrastructure. 2. green procurement criteria for food delivery purchases 2.1. Food supply Procurement Division parts 5. Food supply Procurement Division. Deciding on the Division, the customer shall also take into account the volume and the customer purchase the available administrative resources. Part of the way, taking into account one or more of the following: 5.1 the type of origin of the products, the food group, and a similar range of products offered by a particular manufacturer or supplier of the bow; 5.2. type of packaging; 5.3. storage and transport; 5.4. seasonality of food products; 5.5. the origin of food products (an area characterized by certain climatic conditions). 6. If possible, the principal food supply purchase separately distributed food delivery service and food procurement, making it possible to offer to submit food producers and growers, who have limited options to deliver your food or specialized transport. 7. Principal individual food products or groups of products (particularly for seasonal foods) may apply to the public procurement law, art. 9 of the seventh part of the reservation in respect of parts, the estimated contract price is less than 20 percent of all part of the total estimated contract price. 2.2. preparation of technical specifications and requirements to include 8. Preparing the technical specifications, the client takes into account the provisions of paragraph 3. 9. The client determines what percentage of the total purchase of food products or a separate food groups must comply with organic or national food quality schemes, or its product quality indicators (all or part of them), or integrated agricultural products growing requirements. The client enforces the requirement for products with the requirements of at least one of the grocery part, if the subject of the procurement is divided into parts. 10. In preparing the technical specifications according to paragraph 9 of these rules, the client refers to the requirements of the rules governing organic farming or integrated agricultural products growing, or national food quality schemes, or the action detects characteristics according to the national food quality schemes, product quality indicators (all or part of them). 11. The principal determining the subject matter of the procurement and the requirements of part of the fruit and vegetable supply, take into account the seasonality and availability in the market subject to the Ministry of agriculture also developed local fruit and vegetable availability calendar, published in the procurement monitoring Bureau homepage on the internet. 12. the customer shall provide for the delivery of foodstuffs, which do not contain genetically modified organisms does not consist of those and not produced from them. 13. The Subscriber may provide a food supply that is not used in the production of the European Parliament and of the Council of 16 December 2008, Regulation (EC) no 1333/2008 on food additives referred to in annex II with the exception of food dyes, part C, food colouring agents in Group II. 14. The Subscriber can determine the emission standard requirements must meet the vehicle used in the food supply. 15. The client may determine the requirements for environmentally-friendly food packaging. 2.3. requirements to the technical tender and subscriber requirements 16. Subscriber verification requires that the technical tender the tenderer indicates food: 16.1. manufacturer or grower; 16.2. the country of origin. 17. The client requires to for products of organic farming or national food quality schemes, or its product quality indicators (all or part of them), or integrated agricultural products growing requirements, the applicant shall submit: 17.1. control authorities a copy of the certificate issued for a particular product meets national food quality schemes, or for organic farming or accredited institutions issued assurances on quality characteristics of products that meet the national food quality schemes, or integrated cultivation of agricultural products; 17.2. proof of collaboration or cooperation with producers (growers) will be entered into the food supply contract with the customer. 18. The client does not request the applicant documents that attest to the fact that the client can verify the same publicly available or other available databases. The Subscriber shall be entitled, in addition to the information of the applicant and submitted documents to perform specific origin of food products. 2.4. criteria for the selection of the offer

19. Food supply procurement tender apply the selection criteria – the most economically advantageous tender. If the technical specifications have been developed, taking into account all the provisions referred to in paragraph 3, the Subscriber may apply the criteria for the selection of the offer – at the lowest prices. 20. in order to determine the economically most advantageous tender, the principal criteria in addition to the price down at least two of the purchase object according to the criteria: 20.1. requirements of organic agriculture, the proportion of the products; 20.2. the national food quality schemes, or its product quality requirements according to the proportion of the products; 20.3. the cultivation of agricultural products to the requirements of the integrated product proportion; 20.4. the proportion of the products that are delivered in the primary packaging is reusable; 20.5. the proportion of products that are not packaged in individual portions (each unit of the product in its packaging); 20.6. the proportion of the products, which are delivered to environment-friendly packing; 20.7. environmentally friendly products from the place of production or farming, reducing environmental pollution by road transport exhaust gases and road infrastructure load; 12.9. the time of production or harvesting the product now until it is delivered to the Subscriber. 21. If the purchase of the part of the subject in the technical specification minimum organic or national food quality schemes, or its product quality indicators (all or part of them), or integrated agricultural products growing requirements of the products, the customer appreciated this rule 20.1, 20.2 and 20.3.. the proportion of the products referred to in excess of specified technical specification for the minimum amount. 22. in addition to these terms the principal 20 criteria referred to in paragraph may determine the choice of criteria that meet these rules referred to in paragraph 3 of the principles or the public procurement law article 46, first paragraph, of the factors referred to in paragraph 1. 23. If the offers are equal, the principal food supply contract awarded to the tenderer whose quotation is greater than the proportion of products: 23.1. which meet organic or national food quality schemes, or its product quality indicators (all or part of them), or integrated cultivation of agricultural products; 23.2. for manufacturing or production site to supply environmental-friendly way. 24. The application of the most economically advantageous tender, the contractor selection criteria determined by each of the evaluation criteria of the tender. The criterion of price provides the principal proportion of not more than 50 percent of the tender evaluation criteria overall values. 2.5. the food supply requirements to be included in a contract 25. Food supply contracts in the client state: 25.1. technical specification required a follow-up mechanism and the responsibility for the failure to fulfil the requirement of the contract during the term of the contract; 25.2. the obligation of the supplier, if it even is not organic or national food quality schemes, or its product quality score, or integrated agricultural products growing requirements of the product by the manufacturer or producer, for products that meet the above requirements, submit a customer list of producers and growers, including their contact information, and the receipt of the manufacturer or grower on the cooperation with the supplier of the food supply in the performance of the contract; 25.3. the right of the principal in addition to the information specified by the supplier and the documents submitted to make food products supplied to the origin and quality of inspections; 25.4. the obligation of the supplier to ensure that the packaging of products that comply with organic or national food quality schemes, delivery requirements are appropriate. 2.6. green public procurement principles of food supply contracts concluded in application of the public procurement law of article 8.2 of the fifteenth part 26. Subscriber, dividing the purchase item and determining requirements for quotations, at least taken into account this provision 3.1. and 3.2. principles referred to. 27. The client determines what percentage of the total purchase of food products or a separate food groups must comply with organic or national food quality schemes, or its product quality indicators (all or part of them), or integrated agricultural products growing requirements. The client enforces the requirement for products with the requirements of at least one of the grocery part, if the subject of the procurement is divided into parts. 28. The client shall prepare the food supply contracts, including this provision, 25.3 and 25.4 25.2..., the requirements referred to in point. 29. the customer is obliged on a quarterly basis (until 15 April, 15 July, 15 October and 15 January) to submit to the procurement monitoring Bureau report on the previous calendar year quarter food concluded a supply contract with the procurement monitoring Bureau homepage on the internet the available electronic means such a supply contract for the preparation and submission of the report. 30. The report on the conclusion of the food delivery contracts shall indicate the purchase of items, vendors with whom a contract, contract prices, as well as information on the rules referred to in paragraph 3 of the principles. 3. green public procurement principles of food service purchases

3.1. preparation of the technical specifications and requirements to include 31. Preparing the technical specifications, the client shall include requirements which correspond to the provisions referred to in paragraph 4. Catering service, for a period of three months or less, or concluded for the provision of catering services for individual events (including conferences, seminars, exchanges of experience), Subscriber may not apply this provision 4.4, 4.5 and 4.6 of the principles referred to in paragraph (apart from suitable criteria for the selection of the offer). 32. The Subscriber shall stipulate that the catering service for the fruits and vegetables are used, taking into account the seasonality and availability on the market, as well as subject to the Ministry of agriculture developed a local fruit and vegetable availability calendar, published in the procurement monitoring Bureau homepage on the internet. The client can determine the minimum requirements regarding the frequency or regularity, some fruits and vegetables according to seasonality and availability on the market are included in the menu. 33. The principal determines that the catering service used in food products does not contain genetically modified organisms does not consist of those and not produced from them. 34. The client can determine that the food services used in foodstuffs should not contain the European Parliament and of the Council of 16 December 2008, Regulation (EC) no 1333/2008 on food additives referred to in annex II with the exception of food dyes, part C, food colouring agents in Group II. 35. The client determines the minimum amount food services used for food products, which must be produced according to the organic or national food quality schemes, or its product quality indicators (all or part of them), or integrated agricultural products growing requirements. 36. in drawing up technical specifications according to paragraph 35 of these regulations, the client refers to the requirements of the rules governing organic farming or integrated agricultural products growing, or national food quality schemes, or the action detects characteristics according to the national food quality schemes, product quality indicators (all or part of them). 37. The client can determine that the food and drinks to serve with repeatedly use cutlery and tablecloths. 38. The client can determine that the service used in refrigerators and freezers must not contain ozone-depleting substances. 39. The Subscriber can determine the energy efficiency requirements which must comply with the provision of catering services to the equipment used. 40. The client can determine that the food service equipment used in the effective use of water resources. 41. The client can determine that the catering service used dish washing and cleaning products must be environmentally friendly, specifying criteria, some detergents will be considered environmentally friendly. 42. The client can determine that the service provider must support the appropriate management of waste, sorting waste, which shall further processing or reclamation, bio degradable waste, glass, paper and cardboard, metals, pet, plastic. 43. The Subscriber can determine the emission standard requirements must meet the vehicle used for the provision of catering services (especially if the food is not made by the Subscriber's premises). 3.2. requirements to the technical tender and subscriber requirements check Subscriber requests service 44. provider to develop and submit a one-week menu with full nutritional calculations and calculations, as well as the technological cards. This requirement does not extend to the catering service, for a period of three months or less, or concluded for the provision of catering services for individual events (including conferences, seminars, exchanges of experience). 45. a Subscriber requests a service provider to provide the catering services are used in food producers and growers who meet organic or national food quality schemes, or its product quality indicators (all or part of them), or integrated agricultural products growing requirements and requires assurances that these producers and growers will cooperate with the applicant in the catering service in the performance of the contract. 46. a Subscriber requests a service provider to develop and submit to the catering service for the main list of basic products used, in particular the proportion of products that comply with organic or national food quality schemes, or its product quality indicators (all or part of them), or integrated agricultural products growing requirements. 3.3. the selection criteria for Tender 47. Food service procurement tender apply the selection criteria – the most economically advantageous tender. If the technical specifications have been developed, taking into account all the provisions referred to in paragraph 4, the Subscriber may apply the criteria for the selection of the offer – at the lowest prices. 48. in order to determine the economically most advantageous tender, the principal criteria in addition to the price down at least two of the purchase object according to the criteria: 29.9. catering services used for the requirements of organic farming products, the proportion of the technical proposal; 48.2. catering services used for national food quality schemes, or its product quality requirements according to the proportion of the products in the technical proposal; 48.3. catering services used integrated agricultural products growing requirements in the technical offer, the proportion of the products; 30.1. seasonal food use; 30.1. environmentally friendly delivery, reducing environmental pollution by road transport exhaust gases and road infrastructure load; 30.2. the measures of food waste prevention and waste service reuse. 49. in addition to these terms the principal 48. criteria referred to in paragraph 1 may establish criteria that you choose that matches this rule in paragraph 4 to the principles or are associated with other services in the implementation of the desired advantages. 3.4. Food services contract educations requirements 50. Food services contract Subscriber: 50.1. the enforcement mechanism of control and responsibility for non-fulfilment of requirements of the contract during the term of the contract; 50.2. the obligation of the service provider, if it even is not organic or national food quality schemes, or its product quality score, or integrated agricultural products growing requirements of the product by the manufacturer or producer, for products that are used in the food service and meet the above requirements, submit a customer list of producers and growers, including their contact information, and the receipt of the manufacturer or grower with the cooperation of the relevant service provider catering service contract; 50.3. Subscriber rights in addition to the service provider for the specified information and documents submitted to make food products supplied to the origin and quality checks. 51. If the client has determined the principle to the seasonality of fruit and vegetable deliveries depending on their availability on the market, subject to the Ministry of agriculture also developed local fruit and vegetable availability calendar, published in the procurement monitoring Bureau homepage on the internet, catering service contract adds Ministry of agriculture developed a local fruit and vegetable availability calendar, which lists each month's seasonal products. 4. Closing questions 52. Be declared unenforceable by the Cabinet of Ministers on 9 September 2014 instruction No 5 "green public procurement application instructions direct the administration of food supplies and food service procurement" (Latvian journal, 2014, 200. no).  53. Procurement, issued before the date of entry into force of the rules, completed in accordance with the laws and regulations which were in force on the date of notification of the purchase. Prime Minister-Minister of traffic Anrij matīss Minister of finance place-Interior Minister Richard Kozlovsk a

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