The online seminar “Sustainable Food Services and Food Procurement in Public Tendering Procedures” was organised by the KNB – Competence Centre for Sustainable Procurement Saxony as a capacity building activity for public authorities. The webinar took place on 12 January 2026 from 14:00 to 16:00 and brought together 17 participants from public sector organisations across the region.
The seminar highlighted the significant potential of public food and catering procurement to contribute to sustainability goals. Focusing on procurement procedures for community catering services, such as schools, childcare facilities, universities, hospitals and canteens, as well as catering services for events, the webinar explored how environmental and social sustainability criteria can be integrated into procurement processes in a legally compliant manner.
Participants gained practical insights into the different stages of the procurement process where sustainability requirements can be incorporated, including technical specifications, selection criteria, award criteria and contract performance clauses. Particular attention was given to the clear, transparent and legally sound formulation of sustainability requirements in tender documents, taking into account different catering systems and contractual arrangements.
Key topics included regional and seasonal food sourcing, the reduction of greenhouse gas emissions, requirements for organic products, the use of Fairtrade certification and the integration of ILO core labour standards into procurement procedures. Current legal developments and practical implementation challenges were also discussed.
The seminar was led by Katja Gnittke, partner at WMRC Attorneys-at-Law and specialist lawyer for public procurement law. Her professional expertise includes the integration of environmental and social criteria into procurement procedures, the implementation of supply chain due diligence requirements and advisory services related to funding regulations. Drawing on her extensive experience in procurement processes across various sectors, she provided practical guidance and examples for participants.
The event concluded with an interactive discussion session, allowing participants to address individual questions and exchange experiences related to sustainable food and catering procurement.