RESOURCE CENTRE

SEARCH FOR RESOURCES (Total number: 1211)

RESOURCES SEARCH RESULTS ( 118 - 126 from 146 )

A review of Dutch policy for socially responsible public procurement
This research reviews if and how international labour standards are incorporated in Dutch government tenders into four sectors: electronics (and phones in particular); (work) clothing; coffee (for coffee machines); and natural stone (used for the (re)development of streets and public spaces)during the period January 2013 to October 2013.
English
Netherlands
Food and catering, Textiles, ICT (information and communication techn.), Buildings and construction
Life-cycle costing, , , Social responsibility
2014
The SusDISH analysis method - Sustainability in the catering industry
A study which takes account of both nutritional and environmental aspects in recipe planning
English
Europe/EU
Food and catering
Institute of Agricoltural and Nutritional Sciences, Agronomy and Organic Farming & Martin-Luther University Halle-Wittenberg
2015
Reducing Deforestation in Agricultural Commodity Supply Chains - Using Public Procurement Policy
This paper explores the potential for governments to use public procurement policy to reduce deforestation, including drawing lessons from experience hitherto with timber procurement policies. Based on those lessons, it considers the various means of using procurement policy to discriminate between products associated with deforestation and products certified with no such association.
English
International
Food and catering
Chatham House
2015
Agricultural Commodity Supply Chains - Trade, Consumption and Deforestation
This paper aims to provide background for this debate, including an overview of the patterns of production and consumption of, and trade in, the three main deforestation-related commodities – palm oil, soy and beef. The paper begins with an analysis of the global impact of these commodities on forests, and concludes with a discussion of likely future trends.
English
International
Food and catering
Fair trade
Chatham House
2016
Plates, pyramids, planet: developments in national healthy & sustainable dietary guidelines
The purpose of this report is to highlight instances of forward thinking governments who are taking the lead in developing integrated guidance; to examine what these guidelines say; identify common messages; and ascertain whether and how their approaches could be replicated elsewhere.
English
International
Food and catering
FCRN
2016
Monitoring sustainable catering services in Turin
Turin's latest school catering contract contained a wide range of sustainability criteria including energy efficient appliances, the use of mains tap water, low environmental impact transport and a significant reduction in packaging and waste.
English
Italy
Food and catering
European Commission, DG Environment
2014
Calculating the impact of the City of Helsinki’s catering services
The “Responsible Meal 2012-15” project was launched by Palmia, who provide catering services to a variety of Helsinki institutions. The project included
calculating the CO2 emissions of the catering services of the City.
English
Finland
Food and catering
European Commission, DG Environment
2014
Procurement of 100% organic, seasonal food in Copenhagen
In 2013 the Municipality of Copenhagen published a public tender to provide 100% organic,seasonal fruit and vegetables to supply 80 large kitchens in the City of Copenhagen, serving approximately 20,000 meals per day.
English
Denmark
Food and catering
European Commission, DG Environment
2014
Organic food in Lens school catering services
Tender for school catering services, specifying a minimum of 20% organic food. The city provides 203,000 meals per year in its 10 schools.
English
France
Food and catering
European Commission, DG Environment
2014