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GUIDELINES ON HOW TO REDUCE

THE ENVIRONMENTAL IMPACT

OF SCHOOL CANTEEN SERVICES

City of Turin: Guidelines on school canteen services

Contents Page

Introduction

1. The reference context: INNOCAT Project and Public

Procurement of Innovation 2. Collective catering service and environmental impact

3. Towards a model of school catering with low environmental impact:

the study path within the INNOCAT project

4. Salient aspects of the future School Catering Policy

4.1

5.

6. a. The strategy of the tender

b. Domain of intervention: finding of eco-innovative solutions

c. Further actions for the preparation of the tender documents

7. Conclusions

8.


Introduction

The current public procurement for school catering of the City of Turin (2013-2016) has been ahead

in setting some of the INNOCAT project goals. In this context the innovations introduced have been

monitored and the results assessed in order to further implement the sustainability aspects of the

future tender.

Considering that the school catering service is an opportunity for children to get involved into

sustainable food education and is also a source of significant repercussions on the economies of the

food farming district of the territory, the City Council - by specific decision of 17 January 2012 (Nr.

2012 00131/007) - deliberated the guidelines of the public procurement about the school catering

service for 2013/16. The decision established two main criteria of the call for tender 2013-2016:

More food sustainability

More environmental sustainability

As regards food sustainability, the tender provided quality and healthy food products, as much as

possible "short chain" to guarantee freshness and seasonality of the menu offered. Among the main

decisions of the specification, therefore, the choice was of a local menu and products coming from

controlled supply chains (PDO / PGI; BIO / Integrated Pest Control, fair trade).

With regard to the environmental sustainability of the meal, the tender would contribute to the

establishment of a "short chain" system, able to exploit the resources of the territory, reducing the

number of kilometers per meal as well as promoting cooperation between the producers (mostly

local), generating not only the reduction of the environmental costs associated with the distribution

and transport (in particular the reduction of CO2 emissions), but also the razionalization of the

product supply system by reducing the passages from producer to final consumer. Still, it has been

considered the possibility of providing fruit and vegetables obtained from integrated pest control,

always with a view to ensure the origin and quality of the food, since the organic product is not

always synonymous of short chain.

Therefore, the 2013-2016 tender should foresee:

- the replacement of the plastic disposable tableware used in primary schools with the

introduction of reusable multipurpose tableware after washing (as was already the case in

the nursery schools): the consequence is a positive environmental impact due to the

elimination, each year, of about 157 tons of plastic;

- A further incentive to use eco friendly transports, in order to improve air quality; - The use of products with limited packaging volume at low environmental impact, with the

full implementation of the separate collection of packaging and production waste, even at

the cooking centers; - The use of cleaning products at low environmental impact. In order to better understand the scope and context of reference in which we put eco-innovative

proposals for the future procurement, we briefly summarize the main features of the current

service.

Service numbers:

The users of the service are: children in nurseries, kindergarten, primary schools; adults working in

municipal nurseries, kindergartens and public schools (teachers and operators who consume the

meal in the schools).

Annually more than 7.5 trillion of meals are being served.


The total annual cost of school catering service of the City of Turin is about 40 million Euros per

year. The unit cost of a meal is about 4,50 euro.

The service is usually given for 3 consecutive years, possibly renewable for a further two years.

Overall, the maximum amount under the tender of the school catering service is a total of about 120

million euro (for three years).

Schedule of the service and launch of the future tender

The current service contract runs from 1 September 2013 and will be valid until 31 August 2016,

with possibility of renewal for another two years in one or more lots.

The new tender procedure will address one or more lots and could be launched by mid 2017.

Summary of environmental sustainability requirements already included in the curent tender from

2013 to 2016.

The current tender specification, contemplated basic environmental sustainability requirements

(expressed in the technical specifications). In addition, scores were attributed rewarding for further

requirements.

Basic requirements

- Introduction for raw materials (foodstuffs) of territoriality requirements and PDO request:

organic foodstuffs or obtained with integrated pest control from short chain and fair trade.

For fruits and vegetables, grown in Piedmont, it’s important to use sources of supply close

to the direct producer, fostering forms of cooperation between the growers themselves. Such

products must therefore have a whole Piedmontese chain (from production to distribution to

consumption). The beef should be of Piedmontese breed, strictly certified;

- Reusable tableware: switching from plastic disposable flatware in reusable dishes for

primary schools (about 5 million meals) with the decrease of consumption and contribution

as a waste of 157 tons of plastic a year

- The appliances to be purchased from the kitchens of the pre-compulsory schools will need to

ensure efficiency and energy saving in compliance with current regulations concerning

safety (CE marking)

- Management of separate waste collection at all production and distribution locations even if

not required by the current waste collection rules

- Use of tap water

- Reduction and rationalisation with use reusable packaging, multiple packaging,

biodegradable bags, environmental labeling, etc.

- Use of eco friendly cleaning products

- Recovery of undistributed meals

Attribution of rewards points:

- Use of eco friendly transports

- Further DOP products and fair trade

- Using refillable containers for detergents according to the UNI EN ISO 13429/2005


1. The reference context: Innocat Project and Public Procurement of Innovation

With its participation in Innocat project “Procurement of Eco-Innovation in the Catering

Sector”, the City of Turin implemented a set of demand analysis and early market engagement

activities aimed to promote sustainable development and the protection of the environment through

improved and innovation-oriented procurement practices in the school catering service.

The aim of the project was to identify operational tools that could:

Give shape and concreteness to the strategies adopted by the City Administration;

Facilitate the awareness raising of the local community on food and social sustainability

issues linked to catering service (from the production to the preparation of the meals, form the

logistics to the disposal) ;

Promote the creation of a network of subjects sharing the goals of the City Administration

and willing to cooperate towards the implementation of strategies and actions for a sustainable

development of catering services;

Put in place appropriate tools to effectively control the respect of the requirements and

monitor the environmental impact of the various activities, in order to best calibrate the initiatives

undertaken so as to reduce their impact based on a more thorough understanding.

The Innocat project is rooted within the national and European context where Green Public

Procurement (GPP) has emerged since many years and has been strengthened within the Europe

2020 strategy, which support Public Procurement of Innovation.

The adoption of green or eco-innovative purchase procedure represents an useful tool to:

Innovate and promote environmental innovation in products and processes

Rationalise procurement processes, while reinforcing the skills inside the Administration

and obtaining cost savings throughout a product/service’s life cycle

Ensure an higher quality of the service (in particular within school catering sector: quality,

health and food safety aspects)

Reduce energy use, material flow, emissions and rejects

Protect aspects of social and cultural significance Disseminate sustainable consumption and purchasing models

According to GPP logic, preference should be given to products, goods and services that:

• Minimise the use of hazardous substances

• Reduce the use of natural resources

• Reduce waste production

• Reduce pollutant emissions

• Reduce risks and hazards

• Have a longer service life

• Are less harmful to people’s health

• Embody principles of social significance.

This in mind, establishing a collective catering service by taking into due account the pressures

imposed on the environment and selecting, from among the alternative solutions available on the

market, those that have a lesser impact from the social and the environmental points of view, is a

way to reduce the impact arising from the production and consumption of goods and services, and

hence it amounts to encouraging the use of eco-friendly technologies and the development of

“green” products.


2. Collective catering service and environmental impact

The environmental effects of activities relating to food service are definitely appreciable: it is

estimated1 that in Europe about 30% of the overall impact on the environment is due to this type of

service.

European public entities are the biggest consumers of foods, foods which are used in canteens,

vending machines, catering services for events and meetings: their purchasing power can play a

major role as a market stimulus.

The supply of canteen services is an important part of the procurement procedures adopted by

public administrations, therefore it represents a sector with a high economic and social impact.

Thus, it is necessary to encourage a new model of school canteen service embodying the principles

of sustainable development and addressing all the key factors; nutrition, environment, socialisation,

economy. Sustainable solutions designed to combat the impact on the environment of catering

service activities need to be developed in terms of logistics, waste reduction and management, more

sustainable agricultural production criteria, service operation and management stages.

The main impacts on the environment from the entire life cycle of foodstuff occur at the

production/cultivation stage. They consist of eutrophication, acidification and eco-toxicity

phenomena caused by the use of pesticides and chemical fertilisers. These substances have

significant effects on soil and water contamination. Farming activities also contribute to global

warming, the loss of biodiversity, and soil consumption and erosion. Besides the stages directly

associated with the production, transformation and transport of foods, there are other elements of

interest in catering service management processes that should be taken into consideration, i.e.:

Treatment of waste from packaging materials and disposable dishes and cutlery

Treatment or reuse of food waste from meals

Reduction of water and energy used by the equipment employed to provide the service

(electrical appliances)

Reduction of energy and water consumption inside the building Treatment Hazardous substances contained in cleaning products

Reduction of the emissions produced and energy used by means of transport.

Within the framework of the Innocat Project, the City of Turin strove to identify eco-innovative

solutions (or possible developments of innovative products/methods already introduced with the

2013-2016 call for tenders), that could achieve the objectives deemed important in terms of

sustainability of the school canteen service and listed below:

1 According to a study commissioned by the European Union: Environmental Impact of Products

(EIPRO) - Analysis of the life cycle environmental impacts related to the final consumption of the EU-25


Objective Possible eco-innovative solutions

Offer a well balanced menu, with local and

seasonal products (thereby reducing mileage per

meal and impact on the environment)

Source foods from organic farming and/or integrated

pet management. Buy local products in season

Promote new and more equitable forms of

dialogue with farmers, with the aim to reduce

costs and improve the local economy

Buy “short supply chain” products, by seeking the

involvement of primary producers and reducing the

number of intermediaries

Reduce wastes generation and improve its

management, especially in terms of packaging

materials and modalities

Buy foods in multi-serve packs; Use reusable

tableware; use biodegradable and compostable food

containers. Improvements to separate waste collection

Reduce food waste by promoting the use of

uneaten food to meet social needs Promote educational activities to foster a healthy

eating culture and help reduce food waste. Edible leftovers reuse projects ( in case of huge

amount)

Reduce the amount of energy used by kitchen

equipment and the whole consumption of the

cooking centre

Efficiency criteria for kitchen equipment

Reduce the environmental impact of food

and meals transportation with positive

effects also on health

Improved logistics and reduced emissions from meal

transport vehicles.

Reduce environmental impact and minimize

negative effects on health related to

cleansing products

Minimised use of hazardous chemical cleaning

products (use Ecolabel products)


3. Towards a model of school catering with low environmental impact: the

study path within the INNOCAT project

Within Innocat Project, the City of Torino carried out different preparatory activities, under the

disposition of 2013-2016 Specifications, in order to:

- Define the climatic impact of the catering service in terms of CO2;

- Control on the correct execution of the new requirements from the awarded companies,

reinforcing the use of the innovative elements

- identify the interested stakeholders of the whole supply chain and include them in a

consultation process on sustainable catering.

To this end, it was decided to rely on the collaboration of three external organisations, and namely:

A. MEASURE OF THE CLIMATIC IMPACT OF THE SCHOOL CATERING SERVICE

External support: The Department of Agricultural, Forestry and Agroalimentary Sciences

(DISAFA) of the University of Turin

The aim of the research carried out by DISAFA within the framework of the INNOCAT project was

to quantify the reduction in environmental impact obtained through the adoption of the GPP policy

by the City of Turin in drafting the procurement specifications for the school canteen service.

This meant determining the reduction in climate-altering gas emissions on the basis of the different

choices made in the procurement specifications for the 2012/13 (old specifications) and the 2013/14

school years (new specifications).

In particular, the University:

- assessed the environmental impact of the food supply chain in the school canteen service of the

City of Turin, in terms of climate changing emissions linked to the production and supply of

different selected food. Considering the complexity of the school catering service of the City, the

study was performed on the horticultural and fruit supply chain of the product mostly consumed

during the school year. However the calculated voices represent with a good approximation the

most part of the overall consumption.

- calculate the climate-altering emissions from meal deliveries to the school canteens of the City of

Turin, in terms of the Carbon Footprint2 of food transport in the city

- calculate the climate-altering emissions arising from the use of reusable tableware, tap water,

detergents and other ancillary products bearing an ECOLABEL, in terms of the impact of the in-

house stages of the food service,

Main Results:

From an analysis of the outcomes, the totality of the choices made in the specifications for the

2013/16 three-year period has resulted in environmental savings and that the most significant

choices were the elimination of water in plastic bottles and the use of melamine reusable tableware.

By oversimplifying, we can say that the environmental savings achieved corresponded to the

emissions generated by 6274 Turin-Rome journeys in a FIAT Punto (equivalent to going from

Turin to Rome and back by car 8 times a day for a year).

This said, it was agreed that the choices made for fruit and vegetables (to come from regional

sources whenever possible) and the use of reusable tableware will have to be confirmed in future

2 The Carbon Footprint corresponds to the impact class referred to as having "global warming potential" and it

expresses the quantity of CO2 equivalent (a unit of measure used for all molecules with global warming potential) released, whether directly or indirectly, by the system being considered at any stage. The term CO2 equivalent is used to indicate the totality of greenhouse gases, each of them weighted according to its global warming potential. Global warming potential values were determined on the basis of the latest publications by the IPCC (Intergovernmental Panel on Climate Change).


procurement specifications. Similarly, it was agreed that tap water should continue to be used in

future, and low impact vehicles should also be used, especially for purposes of a reduction in fine

particle emissions. It should be noted, in fact, that at present particulate is regarded as the

contaminant having the greatest impact in urban areas and a factor of special significance in the

incidence of acute and chronic disorders of the respiratory and cardio-circulatory apparatus.

Moreover, a wilder use of ECOLABEL auxiliary products will be considered.

B. CONTROL ON THE CORRECT EXECUTION OF THE INNOVATIONS (TENDER’S

SPECIFICATION 2013-2014)

External support: Chemical Laboratory of the Chamber of Commerce of Turin

The Chemical Laboratory monitored the activities of the companies entrusted with the catering

service in connection with the environmental innovations already in force on the basis of the

procurement specifications for the school canteen service.

In the monitoring process, special attention was devoted to some pivotal features of the new

procurement specifications, which may be summarised as follows:

Short supply chain and PDO or similar products

Logistics (means of transport, platforms, etc.)

Reusable tableware

Packaging

Eco-friendly appliances

Cleaning products

Waste management systems

Main Results:

The monitoring activities performed during the first year of the new procurement contract (school

year 2013/14) revealed that the companies substantially adhered to the new rules, though some of

the innovative aspects – on account of their special complexity – could not be fully implemented

until the following school year.

Among the “strengths” identified, we should mention compliance in terms of fruit seasonality and

origin of the products, from Piedmont and from organic or integrated pest management farming. On

the other hand, some aspects need improving (e.g., monitoring of transportation vehicles).

Generally, the tool for the control of the correct execution has been a good instrument to support the

innovation policies by stimulating the awarding companies to put in practise efficiently the

requirements and create a new market for these solutions.

C. MAPPING AND ENGAGEMENT OF STAKEHOLDERS

External Support: Ecosistemi srl

Ecosistemi srl has participated to the engagement and consultation activities of stakeholders in the

field of sustainable school canteen services, by means of: a detailed analysis of the food service

chain and the various supply chains associated; mapping the subjects to be included in the

consultation process; organizations of meetings and the exchange of ideas between demand and

supply, and between the various private organisations making up the supply chains; systematization

of the collected information.

Main Results:

As a preparatory step, a preliminary map of the stakeholders was created with the aim to identify

the subjects to be consulted: companies, suppliers, distributors, organisations, associations, i.e., all

the subjects that could design, make, sell and/or supply the products and services used in providing

collective catering services.

A key objective was to promote a dialogue between the (public) demand side and the (private)

supply side, with the aim to identify the critical issues and the margins for improvement of

collective catering services from the standpoint of environmental sustainability.


The meetings pinpointed problems but also identified opportunities, which were taken into due

account in drafting the guidelines. Market capacity was proved, for instance, in the following

fields: availability of pork meat as well as DPO cured meats from Piedmont region, availability of

contractors to use electric vehicles to deliver meals; possibility to extend the eco-sustainability

requirement to the dishes used for special diets, which – since reusable dishes cannot be used due to

technical/operational reasons – could be made of compostable materials; possibility of adopting

mobility management systems providing for real-time fleet location and tracking logs.

4. Salient aspect of the Future School Catering Policy 4.1. Tendering strategy

In future, tender specifications for school canteen catering services to all the pre-school and compulsory

education schools managed by the City of Turin will draw upon the environmental and social sustainability

criteria set out in previous specifications.

In particular, the call for tenders will propose a new model for a school food service having a low impact

on the environment and encompassing all aspects of the service life cycle in an integrated manner.

Figure 1: “Conceptual map: key aspects of a more sustainable food service in schools”

Source: F. Galli; G. Brunori, “Verso una ristorazione scolastica italiana più sostenibile: sustainable public

procurement”3.

Where the procurement of food products is concerned, in order to mitigate the pressure on the environment

and promote a harmonious development of the territory, which will encourage the production of high quality

foods and will improve their nutritional properties, the new tender specifications will put even greater

emphasis – compared to the previous specs – on food products that can:

Reduce the environmental impacts associated with food production and transport cycles, with special

regard to the emissions of climate-altering gases such as CO2;

Help preserve biodiversity and encourage the development of high quality farm products;

Discourage farmland abandonment, thereby contributing to the preservation of the landscape;

Promote the establishment of internal relationships within local communities;

Promote social cohesion and a sense of belonging to a local community, and encourage the

community to adopt an outlook more mindful of the environment;

Improve public health through diet diversification.

At the same time, measures for improvement will be identified affecting a number of key aspects, and

namely:

- Meal preparation with special regard to a reduction in energy use (e.g., industrial appliances,

3 In Agriregionieuropa Vol. 8 no. 29, June 2012.

8. Operator training obligation

7. Separate waste collection

6. Check lists and systematic monitoring of leftovers/wasted food

5. Use of reusable/ recyclable tableware

A (MORE)

SUSTAINABLE

FOOD SERVICE

IN SCHOOLS

1. Selected menus and products

3. Set maximum distances and delivery times from meal preparation to consumption sites

4. Appropriate structural characteristics of kitchens and canteens

2. Tap water

Controlled supply chains

Local/Short supply chain products

http://agriregionieuropa.univpm.it/content/issue/31/agriregionieuropa-anno-8-ndeg29-giu-2012


cooking centre efficiency enhancement).

- Food product and meal distribution logistics, based on the use of green vehicles and innovative

technologies and/or by defining ways to reorganise logistics in urban areas;

- Waste reduction and management, primarily through the use of eco-compatible tableware and less

packing material;

- Other complementary instrumental processes.

4.1.1 A new school food service model: guidelines for future calls for tenders

INNOVATION – OPENNESS – INTEGRATION

Openness and an innovation-oriented approach – with special regard to eco-innovation – is one of the main

principles adopted to steer the school catering service review process towards a low-impact, high quality

model.

An “incremental innovation approach” was pursued to design these guidelines through the identification

of selected eco-sustainability improvement measures affecting different intervention areas and building upon

the already eco-friendly requirements set out within the current service contract.

The innovation strategy also provides for an “integrated vision” of social, economic and environmental

sustainability aspects as well as food quality and health factors at the benefit of the users, thus trying to

positively impact on the entire life cycle of the service through the combination of the different proposed

requirements.

Moreover, in view of the complexity of the school food service, a mix of solutions providing for product,

technology, process and organisational innovations is also sought.

An aspect of cross innovation is also seen into the push to use ICT in support of sustainability policies

within the school catering service: indeed, innovative ICT systems could be proposed – as stated in the

proposed requirements – for the management of urban food logistics, for improving energy efficiency in

cooking centers and kitchens as well as for educational activities and training aimed at users.

As for the strictly technological aspects, no predetermined technological choices are made, nor are the

solutions envisaged detailed in a prescriptive manner, leaving room for the market to propose the most

appropriate solutions as a function of the demand for innovation expressed by the organisation..

The principle of openness also strongly inspired the preparatory process within the Innocat project that led

to the definition of an eco-innovation strategy shared and defined jointly by all food service players all along

the supply chain. This should ensure feasibility and the market capability to fulfil the demand for innovation

voiced by the organisation, and it should facilitate the management of the service by the City in the coming

years. Not least, it also constitutes an interesting process of convergence towards territorial system

sustainability – on the enterprise, public administration and user sides – which may be a valuable element

within the broader framework of the municipal policy towards the “Smart Community” model.

ENVIRONMENTAL SUSTAINABILITY

Recent studies show that more than 50% of the total environmental impact of the collective catering sector

comes from the supply chain of products. The main criteria that the European Union takes into account with

regard to food supplies are recommendations based on the use of specific practices such as seasonal

products, the mode of collection, waste minimization and packaging, the professionalism of catering workers

and more. In parallel, it is also promoted the application of environmental indicators for monitoring (such as

emissions of climate-changing greenhouse gases, water consumption or soil) in order to quantify the actual

environmental burdens in selected areas. On this issues, current international studies on the life cycle of

products and services (LCA) demonstrate that, despite the goals of environmental improvement, if

environmental indicators are not applied since the planning stage of policies, there is the risk that the

environmental impacts are not actually fallen, but simply married for one stage of the production process or

service. To avoid these problems, Turin City Council commissioned a study at the University of Turin for the

calculation of greenhouse gas emissions in the food service at the planning stage and the results have been

taken into account in the drafting of the proposed requirements in the different intervention areas (food;

trasnport & logistics; energy efficiency of kitchen structures; tableware; etc.) within these guidelines .


FOOD QUALITY AND CULTURAL ENHANCEMENT OF LOCAL FOODS

The food products typical of the Piedmont region are characterised by specific quality features certified

according to nationally recognised systems (CDO; PDO; PGI; TSG lists) and having beneficial effects on the

local economy, for example, through food and wine tourism.

In areas such as the Piedmont region, nowadays, besides the need to meet nutritional requirements, the

motivations driving the consumption of “local” products (the so-called “short supply chain” products and

others) depend on a variety of mutually correlated cultural, social and economic factors.

Local agriculture, in fact, enhances the value of local know-how and excellences, being part of the memory

and the wealth of a territory, and its heritage in terms of traditions, accomplishments and civilisation:

indubitably, this is an asset that can and should be used – through school meals – for educational purposes.

By giving preference to typical local foods, besides a purely productive function, agricultural activities

acquire a range of functions, including the protection of the environment and the landscape, as well as the

preservation of rural culture and traditions, thereby creating spaces and locations where new economic and

social development may take place. All this would surely have interesting spillover effects on the market and

the potential growth of the sector.

Furthermore, social responsibility principles are made explicit when trying to reduce the number of

intermediaries all along the food supply chain, attaining better and more equal opportunities for food

producers.

To this end, the future specifications will promote “local” and quality products, such as organic and IPM

food, the traditional products listed in national and regional quality registers, the products certified for

conformity to PGI, PDO and TSG regulations.

These “territorial” preferences also ensure the consumption of seasonal - and hence fresh – products for

school meals.

4.1.2 Focus on “food short supply chain” choices and Public Procurement Directives principles of

EU directives on procurement have been transposed by Italy with Legislative Decree no. 163 2006 - (so-

called "Code of Public Contracts") and then by Implementing Regulation approved by Decree of the

President of the Republic n. 207 of 2010.

From the reading of this legislation arise in particular two lines of principles: a) free competition, equal

treatment, non-discrimination; b) environmental protection.

With reference to environmental protection, there are many provisions of the Code of Italian contracts that

enable contracting authorities to take into account in the drafting of specifications that need, both in terms of

introduction of technical specifications or rules for the implementation of the contract taking mandatory

(Articles . 68 and 69), both in terms of qualitative elements that attribute a score if it is adopted the

evaluation criterion of the most economically advantageous tender (Article 83 c. The letter. e).

Italy has also adopted other standards in order to ensure environmental sustainability in public procurement

and in particular art. 1126 paragraph 1 of Law 296/2006 which provides for the adoption of an "Action Plan

for Environmental Sustainability and consumption of public administration" approved by the Interministerial

Decree dell'11.4.2008 (OJ n. 107/2008), as updated most recently by the Ministerial Decree 10.4.2013 (OJ

10212013).

This plan provides several reminders to the above legislation and in particular art. 138 paragraph 3 of the

Decree of the President 207 of 2010 which states that “the contracting authorities, in defining the contents of

the specifications and contracts for GPP , should take into account - pursuant to Article 68 of the

aforementioned Italian Code of Contracts - where possible - the criteria of environmental protection pursuant

to the plan just mentioned. A similar call is made in art. 120 of the Decree in relation to the evaluation

criteria according to the most economically advantageous offer.

Environmental protection requirements and environmental sustainability widely recognized at European and

Italian level are actually implemented in the school catering service contract and further weight to that

component will be given in the future tender, which will aim to boost eco-innovation , social responsibility

and cultural development of the territory linked with the school catering service.

In the contract 2013-2016 (in progress), for example, it is required that many foods to be used for the

preparation of menu should have a complete -regional or Italian- origin ( from production to processing).

This request was motivated by the need to reduce both the first haul in terms of transport both the

intermediate steps along the chain of distribution, thus pursuing social objectives of greater encouragement


of producer returns. This satisfies both the needs of service quality because this implieas the use of seasonal,

fresh and safe food (alsoconsidering the high standards of the Italian system of controls on food safety).

The improved environmental impact was also confirmed – as already stated in the previous paragraph – by

the Carbon Footprint study commissioned to the University of Turin.

It is then believed that the food requirements - as pursuing the principle of environmental protection, quality

of food and cultural and social valorisation - do not conflict with the principle of free competition (and of

equal treatment and non-discrimination), the environmental protection principle being prevalent in this case.

Moreover, if it is true that the fundamental principles the EU are intended to benefit the free movement of

goods, at the same time, given the freedom to pursue entrepreneurial activity in the EU, the activities of

agricultural production, cultivation and processing in the Piedmont region or Italian is allowable for any

trader EU (and beyond).

Finbally, it is also worth to be mentioned that, that the value of the supply of raw materials to users – where

the so-called short supply chain (regional or Italian) is prescribed - doeas not account more than ¼ of the

total contract value of school catering service, which concerns not the supply of food but the catering service

as a whole which includes within it the subcontracting of food products. Also, considering that the City is

evaluating to go for a “concession model”, the value of food products within the overall contract will further

decrease.

This consideration further reinforce the idea to make prevailing the principle of environmental protection

together with the goals of social responsibility and cultural territorial valorization.

4.1.3 Main aspects of the future tender specifications

ORGANISATION OF THE TECHNICAL SPECIFICATIONS

The layout of the specification may provide for a subdivision into “basic requirements” and “noteworthy

requirements”.

The former will be used with reference to the eco-innovative solutions which confirm provisions already

present in the current version of the specifications (where they may have been rated as noteworthy), or

introduce minimal improvements, or else come under areas of innovation that – based on market studies - are

deemed to be characterised by an appreciable degree of market maturity.

The noteworthy requirements will be about more innovative aspects having a significant impact on elements

that characterise the service. In this case, the approach will be descriptive and not as prescriptive, leaving

more room for proposals from the market.

The purpose of this subdivision is to crystallise the current market innovation aspects in terms of some

aspects (those addressed by the basic requirements) and to stimulate progress towards innovative scenarios in

the areas where today’s market is less mature.

CONTRACT AWARDING CRITERIA Since the school catering service is a complex activity made up of a plurality of elements (including quality

factors), it is believed that the best price criterion (as provided for in art. 23 of legislative decree 157/1995,

and confirmed in art. 83 of legislative decree 163/2006), which has significant effects on the qualitative

aspect of the service, is the most appropriate procedure.

OFFER EVALUATION The set of evaluation criteria, which shall be suitably detailed in future tendering documents, will take into

due account food quality and safety, environmental sustainability and innovation aspects, drawing inspiration

from the guiding principles described above.

In view of the complexity of the aspects considered, the City of Turin will establish an Evaluation

Committee by taking into account the specific skills required to ensure a correct evaluation of the tenders

and, in particular, will take into account the possibility of external support, especially in the assessment of

environmental impact and energy use improvement measures.

OTHER ORGANISATIONAL ASPECTS OF THE SERVICE

Subdivision into lots


The City of Turin operates a rather substantial school catering service (45000 meals per day, 7,500,000

meals per year). The quantity of meals supplied on a daily basis, the extent of the area covered and the

complexity of the service all point to the need for a subdivision into lots. Among other things, this solution

makes it possible to use several cooking centres, thereby avoiding overloads which might undermine the

proper functioning of the service.

Length of service

The complexity of the service and the investments required of the companies that are awarded a contract

make it advisable to opt for multiannual contracts, unless some events not foreseeable at the moment suggest

otherwise.

PROCESS ELEMENTS THAT FOSTER MARKET PENETRATION AND A WIDER SCALE ADOPTION OF

INNOVATIVE CONTENTS

Compliance control

Knowing the efficacy of compliance control as a stimulus for the actual adoption by the market of the eco-

innovations proposed, future tender specifications will provide for monitoring methods similar to those

developed within the framework of the INNOCAT project, which, among other things, specified checks on

the proper implementation of eco-sustainability aspects.

Control activities will encompass the documentation (e.g., certifications, documented data, material safety

data sheets, etc.) as well as on-the-spot verifications.

As a rule, such activities are performed by an independent organisation selected by the City of Turin.

Personnel training

As determined by monitoring current service activities and market conditions, the all-out adoption of eco-

sustainability measures calls for an active participation of all the players concerned, and especially the

people who prepare the meals and deliver the service. The future specifications may therefore provide for

training activities concerning specific management aspects in order to strengthen product and process

choices and accompany the process of change in a consistent manner.

User education and content dissemination

Similarly, an effective process of change towards eco-sustainability goals must necessarily rely on the active

participation of service users and – in terms of consequences – the school community as a whole.

Accordingly, during the period of validity of the new tender specifications, the City will promote educational

initiatives – to be carried out to the extent feasible by making use of innovative instruments and modalities –

on the food, environmental and social sustainability aspects associated with the school canteen service4. To

strengthen this aspect, and for awareness raising purposes, these guidelines promote – mostly through

noteworthy requirements – user training activities to be organised by the future contractors in collaboration

with the City of Turin.

4 For information on current and future educational/training activities, see:

http://www.comune.torino.it/servizieducativi/ristorazionescolastica/index.html .

http://www.comune.torino.it/servizieducativi/ristorazionescolastica/index.html


3. The areas of intervention Within the framework of the INNOCAT project, with a view to reducing the environmental impact of the

service, a number of areas of intervention of prior importance were identified, some of which had already

been addressed by the City of Turin by specifying ad hoc requirements in the call for tenders for the 2013/16

three-year period:

A. THE FOOD PRODUCT CHARACTERISATION

B. ENERGY CONSUMPTION (with special regard to electrical appliances)

C. FOOD PRODUCT AND MEAL LOGISTICS AND TRANSPORT

D. TABLEWARE

E. PACKAGING AND WASTE

F. CLEANING PRODUCTS

G. OTHER

For each area of improvement, we give below the functional indications to be taken into account in drafting

the new tender specifications for a low impact school catering service. These indications may be included in

the call for tenders documentation (specifications, rules, notices, etc.) either as basic technical or as

noteworthy requirements, in accordance with the applicable regulations.


A. FOOD PRODUCTS

In accordance with the guiding principles described above, the attainment of the objectives envisaged will be

promoted through:

The use of the best price criterion for contract awarding purposes (as provided for in art. 23 of

legislative decree 157/1995, and confirmed in art. 83 of legislative decree 163/2006), thereby attributing

decisive value to the quality of the farm products offered.

The promotion of food products that meet clearly specified production rules, and defined as follows:

o Products from organic farming: grown and labelled according to the provisions set out in EC

Regulation 834/2007, EC Regulation 889/2008 and subsequent amendments and additions thereto;

o “Typical” products: i.e., products certified as PDO (Protected Designation of Origin) and PGI

(Protected Geographical Indication), as defined in EC Reg. 510/2006, and as TSG (Traditional Speciality

Guaranteed ), as defined in EC Reg. 509/2006 and contained in the “List of Italian designations recorded in

the register of Protected Designation of Origin, Protected Geographical Indication and Traditional Speciality

Products (updated to 20 October 2015)”;

o “Traditional” products: obtained in accordance with legislative decree no. 173 of 30 April 1998

and ministerial decree no. 350 of 8 September 1999, and contained in the regional and provincial lists of

traditional agroalimentary products (See the latest version of the national list of traditional agroalimentary

products issued by the Italian Ministry of Agricultural, Food and Forestry Policies in June 2015; ref.

Piedmont Region);

o Products from “integrated farming” systems: i.e., obtained from an agroalimentary production

system conforming to the general criteria approved by the European Commission (Decision C (96) 3864 of

30 December 1996 and the “Technical Standards on Integrated Production by the Piedmont Region”

approved on 17/03/2015 and put into effect in March 2015;

o Products respecting local “seasonality”;

“Short supply chain” products: “short” in terms of the number of intermediate steps from the producer to

the consumer of a food product.

An analysis of the main improvement measures to be included in the new tender specifications is given

below.

A.1 Fruit and vegetables

The procurement specifications for the 2013/16 three-year period called for the use of fruit and

vegetables from organic or integrated pest management farming and from a “short supply chain”5,

which meant that the entire life cycle of the products had to take place in Piedmont (from

production to distribution and consumption).

Besides the regional origin of the food products, pursuant to the “National guidelines for school

food service” issued by the Unified Conference held on 29 April 2010, the call for tenders asked

that intermediate steps should be reduced to the minimum (short supply chain), giving preference to

procurement sources close to the direct producer, and encouraging forms of cooperation between

farmers.

Of the aforementioned requirements, the one that proved most difficult for the companies operating

in this sector was the local origin of the food products, not least because the Specifications also

called for products in season according to the following table:

5 For some types of fruit (bananas, pineapple), the requirement was that it should come from the fair trade

system.


JANUARY Pineapple, oranges, bananas, kiwis, clementines, tangerines, apples, pears

FEBRUARY Pineapple, oranges, bananas, kiwis, tangerines, apples, pears

MARCH Pineapple, oranges, bananas, kiwis, apples, pears

APRIL Pineapple, oranges, bananas, kiwis, apples

MAY Pineapple, bananas, apples, melon

JUNE Apricots, pineapple, water melon, bananas, peaches, Japanese plums, apples, melon

JULY Apricots, pineapple, water melon, bananas, apples, melon, pears, peaches, plums, Japanese plums

AUGUST Pineapple, water melon, bananas, apples, melon, pears, peaches, plums, Japanese plums

SEPTEMBER Pineapple, water melon, bananas, apples, melon, pears, peaches, grapes, plums

OCTOBER Pineapple, bananas, apples, pears, grapes

NOVEMBER Pineapple, oranges, bananas, persimmons, kiwis, clementines, tangerines, apples, pears

DECEMBER Pineapple, oranges, bananas, persimmons, kiwis, clementines, tangerines, apples, pears

Proposals for the future “Technical Specifications”:

Requirement A.1.1 Besides the compliance with the seasonality requirements of fruit and

vegetables (as detailed in the table above), possibility to comply with the timetable of seasonality

products related from territory or neighbouring regions.

This requirement state a “possibility” because it will be the seasonality requirement for local

products could present an additional difficulty in terms of market availability, on account of the

fluctuations in the production of some types of fruit and vegetables and the price increase risks

associated with such fluctuations.

Requirement A.1.2 Possibility to include in the menu the use of canned fruit (natural or in syrup)

when a particular product cannot be found, such as, for instance, fresh peaches and apricots in

winter.

Requisito A.1.3 in connection with the previous requirement, request of specific

information/educational programs targeting the users, aiming to raise their awareness of the

importance of fresh fruit in the diet, its nutritional value and seasonality, as well as the nutritional

value of preserved fruit, which should not be regarded as a replacement for fresh fruit, but rather as

appropriate for a snack or a dessert.

Requirement A.1.4 Presence of cooked fruit (apples, pears, plums) in the menu, as a

replacement for a dessert.

This is substantially aimed to increase the overall quantity of fruit consumed by the children with a

product they normally like and which does not entail the practical problems generally mentioned as

impediments to the use of fresh fruit, such as, for example: the difficulties associated with peeling

some types of fruit and the difficulties encountered by the companies to ensure optimal ripeness.

Expected impact:

Help the local market, encouraging both the production of summer fruit that cannot be

distributed to the schools and local processing activities for such products

Help alleviate the food waste problems by absorbing a proportion of the fruit types which

are not taken up by the local market

Provide for a more diversified supply of fruit and/or desserts in the school menus, thereby

contributing to make the food more likeable

Serve as an alternative for the mid-morning snack

Type of requirement:

Requirements A.1.1; A.1.2; A.1.3 due to their innovativeness – could be “noteworthy” while A.1.4

basic.


A.2 Meat

The procurement specifications for the 2013/16 provided for the use of veal and beef products from

cattle raised in Piedmont, chicken meat from Piedmont, turkey and pig meat from the national

supply chain.


RequirementA.2.1 Possibility to include in to the menu meat of pigs that have been “raised and

butchered” in the territory or neighbouring regions.

The market capacity to provide such meat in adequate amounts was verified during the comparison

with the market .

Requirement A.2.2 Possibility to include DPO raw ham from Cuneo in the menu.

Expected impact:

promotion of territorial food products, assuring high-quality from the nutritional and

organoleptic point of view (for example it has been tested that the pig meat from the territory or

neighbouring regions have a fat content lower than the average).

Reduction of impacts on the environment by reducing the nr. of kilometers per meal .

Type of requirement: Requirement A.2.1 is thought to be basic; Requirement A.2.2 noteworthy.

A.3 Dairy products

The procurement specifications for the 2013/16 called for the use and/or the presence in the menu

of several products from the regional supply chain besides milk: butter and Grana cheese, and a

selection of DPO cheese types from the territory or neighbouring regions (Toma, Bra, Raschera,

Grana Padano).


Requirement A.3.1 Possibility to include into the menu other DPO cheese types from territory

or neighbouring regions (e.g., Robiola DOP Piemontese) or from a larger area of origin (e.g.,

DPO Quartirolo from Lombardy) or in alternative other TAP cheese types (Traditional

Agroalimentary Product as defined by the Ministerial Decree of 18 July 2000), such as for instance

Robiola or Tomino.

Expected impact:


organoleptic point of view (for example it has been tested that the pig meat from territory or

neighbouring regions have a fat content lower than the average).

Reduction of impacts on the environment by reducing the nr. of kilometers per meal

Promote the culture of territorial food and educate to “taste” diversification.

Type of requirement: Nr. A.3.1 could be included as a noteworthy requirement.


A.4 Eggs

The procurement specifications for the 2013/16 three-year period called for the use in preschool

menus of fresh organic eggs – code 0 – from a fully piedmont-based supply chain.


Requirement A.4.1: Request that cooking centres use (for the meals going to compulsory

education school canteens) organic pasteurised eggs either from a fully Piedmont-based supply

chain or from adjacent regions. Expected impact:

promotion of freshness of food


Type of requirement: Basic requirement.


A.5 Fish

The current school catering contract provided the inclusion of preparations made from fish of

Italian origin.


Requirements A.5.1 Request to include in the menu preparations made from fish of Italian

origin, such as trout hamburgers.

Requirements A.5.2 Introduction of a percentage of products from organic aquaculture, or,

when such products are difficult to find, from sustainable fishing practices (in accordance with

Marine Stewardship Council (MSC) or equivalent certification criteria).

richiesta di inserimento in menu di preparazioni a base di pesce di filiera italiana, quali l’hamburger

di trota

Expected impact:

Reducing impacts on the environment ;

Promotion of healthy and balanced menu .

Type of requirement: Nr. A.5.1 confirm the current contract basis requirement and will then be

inserted into the future one as basic. Nr. A.5.2 - in view of its innovative nature - could be assigned

a noteworthy level score.

A.6 Other food products

The current contract did not provide requirements onto other food products.


Requirement A.6.1 Inclusion into the menu of other TAP products (i.e., products sold under

the denomination of Traditional Agroalimentary Products) from the Piedmont region6 such as

, for instance:

“Pulled” breadsticks

Rubatà

Giandujotto

Torcetti

Canestrelli

Honey produced in Piedmont

Expected impact:


organoleptic point of view (for example it has been tested that the pig meat from Piedmont have a

fat content lower than the average).


Promote the culture of territorial food and educate to “taste” diversification.

6 The list of Traditional Agroalimentary Products (PAT) is issued by the Ministry of Agricultural, Alimentary and

Forestry Policies and published in the Official Gazette of the Italian Republic. The examples mentioned above are taken

from the 15th revised edition of the national list of traditional agroalimentary products as published in issue no. 168 of

the Official Gazette of the Italian Republic of 22 July 2015, ordinary supplement no. 43.


Type of requirement:

Nr. A.6.1 should be “noteworthy” Besides, the specifications should indicate which regular menu

product can be replaced with a TAP product (e.g. stating that a snack may be replaced with one of

the bakery-confectionery products from the list of TAP specialties).

Since this would go under the heading of a noteworthy requirement, it would be advisable to allow

the contractors to pick a specific product (from among those included in the list), thereby making it

easier to find local suppliers that can meet the demand in terms of quantities, logistics, etc.

B. ELECTRICAL APPLIANCES

B.1 Schools The previous specifications required the use of appliances belonging to class A or with a similar

efficiency and energy use characteristics.

The basic problem identified in the course of Innocat project activities is the absence of mandatory

labelling systems for industrial appliances; for refrigerators only there is a labelling system which

is used on a voluntary basis and will probably become mandatory in future; in future years, energy

labels will probably be required for all the other types of appliance too.

It should be noted that if the contractors are asked to replace major appliances, the investments

required to do so may be more justifiable if they are awarded a multiannual contract.


Requirement B.1.1 Request of professional electrical appliances classified with energy class

corresponding to the A class (or higher) and/or use of appliances whose energy efficiency has been

tested – with appropriate means – and certified by expert organisations.

Requirement B.1.2 Proposal of energy saving projects inspired by energy and/or water saving

criteria, such as for instance, gasket replacement, burner maintenance, etc.

Requirement B.1.3 Provision of Specific training for the users, resulting in greater awareness and a

more efficient use of the appliances.

Effetti attesi:

reduction of energy consumption related to electrical appliances and other kitchen amenities.

Type of requirment: Nr. B.1.1; B.1.2; B.1.3 could be “noteworthy”.

Verification means:

For electrical appliances: Application of a voluntary (or equivalent) label for all electrical

appliances -or, as soon as it comes into force, a mandatory label - which will have to certify an

energy class corresponding to the A class (or higher) for domestic appliances.


B.2 Cooking centres

Previous procurement specifications did not provide for any specific requirements concerning

energy use by the cooking centres.


Requirement B.2.1 - Request to propose a project designed to enhance the efficiency of the cooking

centres and reduce their impact on the environment, both through the adoption of solutions that

optimise the existing resources and through the acquisition of technologies for the use of renewable

energy sources (e.g., solar panels). Expected impact:

- reduce energy consumptions in cooking centres.

Type of requirement: Noteworthy. In the absence of a baseline of energy consumption to be referenced (see

on this point, the paragraph on preparations ) , the contract will provide for a list of sample interventions , to

which standard minimum energy reduction % are associated . The score bonus will be awarded on the basis

of the presence or availability to the implementation during the contract period of one or more of the

proposed interventions.

Verification means: On site and documental verification.

C. LOGISTICS AND TRANSPORTATION OF FOOD PRODUCTS / MEALS

For the transport of both meals and raw foods, the previous procurement specifications specified

the use of vehicles powered by engines fuelled with natural gas or vehicles in the Euro IV category

or higher.

Compliance with this requirement was verified through the vehicle registration documents and

through (sample) monitoring of their actual utilisation by the contractors. This type of verification

process means that a number of key elements for assessing the impact of the vehicles from the

ecological standpoint – e.g., routes and schedules, driving and transportation modalities – were not

monitored in a punctual manner.


Requirment C.1 Adoption of mobility management systems which could make possible to

Provide for real-time fleet location and tracking logs

Keep track of vehicle movements with a detailed view of the routes against a map

(geolocation)

Monitor driving styles by means of satellite detection systems.

Thus, these systems make it possible to plan the routes in the best possible way on the basis of the

data recorded and, at the same time, if any sudden problem comes up (e.g., heavy traffic, road

works, accidents), take action in real time to improve the timeliness of the service supplied, besides

securing benefits from the environmental standpoint.

Requirement C.2 Provision of driving style (“ecodriving”) training for the drivers

Requirement C.3 Proposal of projects aiming to optimise the logistics aspects by taking action on

the different parameters involved, such as, for instance.

Route optimisation

Travelling with a full load

Sharing logistics facilities by different lots (and possibly by different contractor companies);

In this connection, the contract awarding entity may decide to consider a separate lot for logistics at

the tendering stage


Requirement C.4 Use of vehicles with reduced environmental impact. More in detail:

C.4.1 Use of “eco-friendly” vehicle with the lowest possible environmental impact These requirements are also valid for the transport of reusable dishes, referred to in paragraph D : In fact ,

companies tenderers will take charge of the recovery of the dishes used and the subsequent transport with

vehicles with low environmental impact in suitable environments where carry out the washing and sanitizing

.

C.5 Specifications related to the minimization of environmental impacts related to the logistics of reusable

dishes . The place where the sanitation practices will be performed - if not coincident with the cooking

centers themselves- must be located in a place encompassing equal or lower environmental impact compared

to the same cooking center regarding their transport operations .

Expected impact:

- reduced environmental impact of transport and logistics.

Type of requirement: Due to the innovativeness of mobility management systems applied to

collective catering service specification C.1 could be noteworthy. C.2 could be “basic”. Regarding

the transport fleet: C.4.1 and C.4.2 will be basic, while C.4.3 will be noteworthy.

Due to the openness of the requests for the optimization of the food logistics, n. C.3 will be

noteworthy. For the allocation of the scores in the evaluation phase , it will be identified an

indicator of efficiency of mileage, accompanied by further qualitative assessments elements

regarding for instance the project's ability to respond in an integrated and consistent manner the

need to improve the logistics of food in urban areas.

Requirement C. 5 could be conceived as a reward . To the evaluation scopes, an efficiency indicator

of the mileage will be set out.

D. DISHWARE

The possibility, introduced with the procurement specifications for the 2013/16 three-year period,

to use reusable tableware in compulsory education schools (melamine for dishes, polypropylene or

melamine for cups, steel for cutlery), instead of the disposable polystyrene tableware required in

earlier procurement specs, resulted in appreciable savings in terms of climate-altering gas

emissions, as attested by a study conducted by the University of Turin – Department of

Agricultural, Forestry and Agroalimentary Sciences – within the framework of the Innocat project.

In the study, the carbon footprint indicator7 was determined for all the main environmental aspects

of the school catering service, and the analysis conducted to this end included a comparison

between the use of disposable plastic dishware (a practice in use since 2012-2013 in compulsory

education schools) and the use of melamine dishes and steel cutlery, a requirement applied in full in

the 2014-2015 school year.

The choice of replacing disposable tableware with reusable tableware in the 2013-2014 school year

afforded appreciable savings in terms of climate-altering gas emissions, ranging from 41 to 63%

depending on whether or not the emissions arising from transportation (of the clean dishes to the

schools and soiled ones to the wash centres) are taken into account.

The study also considered the possibility of using disposable dishware made from Mater-Bi8, a

compostable material: this solution offers substantial savings over the use of disposable polystyrene

7 The Carbon Footprint corresponds to the impact class referred to as having "global warming potential" and it

expresses the quantity of CO2 equivalent (a unit of measure used for all molecules with global warming potential) released, whether directly or indirectly, by the system being considered at any stage. The term CO2 equivalent is used to indicate the totality of greenhouse gases, each of them weighted according to its global warming potential. Global warming potential values were determined on the basis of the latest publications by the IPCC (Intergovernmental Panel on Climate Change).

8 Bioplastic using vegetable components, such as corn starch, and biodegradable polymers obtained from raw

materials originating either from renewable sources or from fossil sources. Bioplastic is biodegradable in a composting process.


tableware (a reduction in CF of about 23%), albeit not as significant as the reduction that can be

obtained with reusable tableware. Hence, the use of compostable tableware could be a viable

solution when the choice of reusable tableware is not feasible.

In view of the foregoing, it is believed that the new procurement specifications should provide for

the use of reusable dishware in compulsory education schools (in preschools they have been in use

for years), which the companies that are awarded the school catering service will have to supply

from the start of the contract; the companies shall also ensure the delivery to the individual schools,

the collection, cleaning and sanitising of the reusable dishware.


Requirement D.1 Use of reusable dishware in compulsory education schools .

Cutlery and cups shall not be packaged and shall be taken directly by the users from containers

supplied by the contractor company. Further functional requirements: the containers shall be easy to

wash and sanitise, and checked continuously to make sure they are free of dirt, moisture, foreign

bodies. All the materials used to make the tableware shall be durable, non toxic (e.g., melamine,

polypropylene, stainless steel 18/10), shall come from an EC supply chain, and shall be suitable for

coming into contact with food in the specific utilisation conditions (time and temperature)

envisaged.

Requirement D.2 Use of disposable dishes, cups and cutlery from an EC supply chain, in lieu of

reusable dishware, provided that they are made of biodegradable and compostable materials

(conforming to technical standard UNI EN ISO 13342:2002 or equivalent standards), such as, for

example, Mater-Bi, cellulose pulp or other materials that, besides the biodegradability and

compostability requirements, meet all the criteria specified in the regulations currently in force on

materials and items that come into contact with foods, and have the technological characteristics

required for their intended use (with special regard to contact times and temperatures).

This requirement will come into force In exceptional cases, based on a justified and documented

request by the contractor after the formal authorization of the City administration on a provisional

basis.

Requirement D.3 Use of single-serve containers made from biodegradable and compostable

materials for Special diet meals, conforming to the requirements described above. Preference shall

be given to solutions that can guarantee that the meals are handled safety and hygienically, e.g.,

containers heat sealed with plastic film.

The materials used shall be suitable for coming into contact with food at the temperatures specified

for the production process, keeping in mind that foods to be administered warm must be prepared

according to a multi-stage procedure (cooking, placing in a container, cooling in a chiller to a

temperature ≤ + 4° C inside the product, transport at a temperature of between + 4°C and + 10°C,

and heating to 75°C in a microwave prior to administration).

Expected impact:

-Reduction of wastes and its environmental impact

Type of requirement: All the aforementioned requirements are thought as “basic” requirements.

Specific provision for verification means: To obtain the prior approval by the City Administration

from the standpoint of food safety, the contractors shall submit, for each type of tableware:

Appropriate samples

Technical data sheets

High temperature release test results (except for steel cutlery)

Declaration of conformity for food contact materials pursuant to EC Regulation 1935/2004

For re-usable dishware:

For disposable dishes: For all the products used, the contractor shall submit certificates attesting

conformity to standards UNI EN ISO 13342:2002 or equivalent standards, and declarations of

conformity for food contact materials pursuant to EC Regulation 1935/2004.



The procurement specifications for the 2013/16 three-year period asked that the use of packaging

materials be reduced by making use, wherever feasible, of

Reusable returnable packaging

Packaging modalities designed to reduce the quantity of material used

Packaging consisting of a single material, for greater ease of use in separate waste

collection processes.

The monitoring activities carried out within the framework of the INNOCAT project revealed that

this requirement was not easily met by the companies, primarily on account of its being too generic

and undiversified vis-à-vis the great variety of food products used, and also because the meal

producing companies are subject to many constraints in terms of food product procurement

(ingredients, origin, likeability, …), and if specific packaging requirements are added there is a risk

of not finding any suitable supplier on the market.

However, the underlying principle is widely shared and hence it is believed that the new

specifications should take it into account, by focusing the attention on giving preference to multi-

serve packs (instead of single-serve ones) whenever this is physically feasible, and, if possible, by

specifying the types of food for which multi-serve packs should be used in the various types of

service (meals prepared locally or transported on wheels).

The procurement specifications for the 2013/16 three-year period also required, for small

quantities of food, the use of biodegradable and compostable bags conforming to standard UNI EN

13342:2005.


Requirement E.1 In pre-duty schools, use of multi-serve packs for a set of food products such as:

fruit juices, snacks, toasted bread, biscuits, and the like.

Requirement E.2 Innovative solutions to reduce packaging, such as, for instance: the use in

compulsory education schools of pump dispenser containers with a capacity of 5 litres or more for

liquids/mousses (yogurt, fruit juice, mousse, etc.), to be used in conjunction with biodegradable and

compostable cups. As for wood and pallet packaging solutions (cooking centres), the use of wood

certified FSC, PEFC or equivalent shall be required.

Requirement E.3 mandatory training on proper waste disposal for the operators.

Requirement E.4 Proposal of educational projects for compulsory education school and preschool

users, specially conceived to raise awareness of the importance of proper separate waste collection

modalities and the choice of products using less packaging materials, also with a view to

transferring virtuous behaviours from the school to the household.

Requirement E.5 Extension of the already existing requirement on the the use of biodegradable and

compostable bags to other items (such as foods to be kept at ambient temperature), even in bigger

quantities, once the contractor has ascertained that the bags are suitable for coming into contact with

food. Accordingly, such bags should be used whenever it is necessary to repackage a food product,

whether for transportation (compulsory education schools) or for storage purposes (cooking centres

and preschools).

Expected impact:

- Reduce package wastes and related environmental impact.

Type of requirement: E.1; E.3;E.5 will be basic; E.2; E.4 will be noteworthy.


F. CHEMICAL CLEANING PRODUCTS

The procurement specifications for the 2013/16 three-year period requires the use of detergents and

other cleaning products that

bear an Ecolabel or have similar characteristics in terms of being free of harmful

substances

in the kitchens are kept in rechargeable containers (pursuant to standard UNI EN

13429/2005)

The procurement specifications for the 2013/16 three-year period also called for the possibility of

Ecolabel napkins, paper handkerchiefs and toilet paper being used.


It is believed that the aforementioned (basic) requirements may be confirmed in the new

specifications in view of the availability of such items on the market. So:

Requirement F.1 - use of detergents and other cleaning products that bear an Ecolabel or have

similar characteristics in terms of being free of harmful substances

Requirement F.2 use of detergents and other cleaning products in the kitchens are kept in

rechargeable containers

Requirment F.3 Provision for specific training for the operators on the use of cleaning products in

order to prevent excessive quantities from being used and at the same time ensure effective cleaning

and disinfection.

Requirement F.4 all types of tissue paper (paper handkerchiefs, napkins, toilet paper, kitchen rolls)

have to bear an Ecolabel

Requirement F.5 Bags for organic refuse must have eco-friendly characteristics (e.g., made of

biodegradable and compostable plastic, or made of paper).

Expected impact:

- guarantee healthy conditions in the school environment

- reduce the environmental impact

Type of requirements:

All the requirement stated here will be basic.

Verification means: availability of ecolabel or equivalent cerification/declaration.

G. OTHER AREAS OF INTERVENTION Besides the results described above, through an exchange of ideas between the operators, the

Innocat project has produced additional ideas that may be defined as “eco-innovative” in that they

may contribute indirectly to a reduction in environmental impact.


Requirement G.1 Proposal for educational programs for children, designed to achieve specific

goals, such as, for instance:

through taste education programs encourage the consumption of foods that have great

nutritional value (e.g., some types of cheese, honey, etc.) but are normally disliked by the children

and end up increasing the quantities of wasted food

raise awareness and provide information on separate refuse collection modalities

raise awareness on the use of alternative means of transport, other than cars, to go to school,

both to reduce emission levels and to encourage the children to engage in physical exercise, an

aspect that is placed at the bottom of today’s “food pyramids.”

Expected impact: improve environmental sustainability pattern among the school community;

improved food education with positive effects on children health.

Type of Requirement: noteworthy.


4.3 Further Preparatory actions

-> In-depth analysis of further energy efficiency aspects

- Installing a sample of meters to the appliances, for experimental monitoring of energy

consumption, designed to collect objective data on energy consumptions (historical consumption)

and define a baseline to be used in future tender specifications.

The baseline could be constructed taking into account the average energy consumption related to

the provision of a meal for a representative number of children (eg. 10% of the school population

taking into account the differences in the school catering management: eg. a sample of children

attending- different schools (for order and degree)served by different kitchens and cooking centers

representing the 3 different lots).

- Check the technical and administrative feasibility to charge to the successful tenderers energy bills

not yet dependent on them in order to encourage energy conservation efforts. In such a case, it

should also be studied an awarding system for the energy savings obtained.

-> Institutional activities

- Confrontation among the subscribers of Turin Province GGP Protocol, aiming to stimulate the

adoption of eco-innovation solutions in the school catering sector on a larger scale.

- Organization of any further moments of dissemination, training and capacity building till 2018.

CONCLUSIONS

The current guidelines - to be approved by the City Council by March 2016 - will be the basis for

the redesign of the school catering service in Turin and , in particular , for the new tender invitation

to be launched by the end of 2017 .

More generally , the content presented here are valid policy guidelines that can empower the “Smart

Procurement Initiative” , as defined within Turin Smart City Strategy and more in detail into its

Masterplan SMILE - Smart Mobility Inclusion Life & Health and Energy ( Action 45 ) . The same

operational tools developed in the pre – procurement phase within the INNOCAT project will be

made available to other sectors of the City for the purpose of a broader systematization of the

strategic use of public procurement to support urban innovation .


A. FOOD PRODUCTS

Type of product: Requirement

n.

Brief Description Type of

requirement

A.1 Fruit and vegetables

A.1.1

Possibility to comply with the timetable of

seasonality products related to Piedmont region.

Noteworthy

A.1.2 Possibility to include in the menu the use of canned

fruit (natural or in syrup)

Noteworthy

A.1.3 Request of specific information/educational

programs targeting the users

Noteworthy

A.1.4 Presence of cooked fruit (apples, pears, plums) in

the menu, as a replacement for a dessert.

Basic

A.2 Meat A.2.1 Possibility to include in to the menu meat of pigs

that have been “raised and butchered” in the

Piedmont region.

Basic

A.2.2 Possibility to include DPO raw ham from Cuneo in

the menu.

Noteworthy

A.3 Dairy Products A.3.1 Possibility to include into the menu other DPO

cheese types from Piedmont (e.g., Robiola DOP

Piemontese) or from a larger area of origin (e.g.,

DPO Quartirolo from Lombardy) or in alternative

other TAP cheese types (Traditional

Agroalimentary Product as defined by the

Ministerial Decree of 18 July 2000), such as for

instance Robiola or Tomino.

Noteworthy

A.4 Eggs A.4.1 Request that cooking centres use (for the meals

going to compulsory education school canteens)

organic pasteurised eggs either from a fully

Piedmont-based supply chain or from adjacent

regions

Basic

A.5 Fish A.5.1 Request to include in the menu preparations made

from fish of Italian origin, such as trout

hamburgers.

Basic

A.5.2 Introduction of a percentage of products from

organic aquaculture, or, when such products are

difficult to find, from sustainable fishing practices

Noteworthy

A.6 Other food products

A.6.1 Inclusion into the menu of other TAP products (i.e.,

products sold under the denomination of

Traditional Agroalimentary Products) from the

Piedmont region9 such as , for instance: “Pulled”

breadsticks; Rubatà; Giandujotto; Torcetti ;

Canestrelli ; Honey produced in Piedmont.

Noteworthy

9 The list of Traditional Agroalimentary Products (PAT) is issued by the Ministry of Agricultural, Alimentary and

Forestry Policies and published in the Official Gazette of the Italian Republic. The examples mentioned above are taken

from the 15th revised edition of the national list of traditional agroalimentary products as published in issue no. 168 of

the Official Gazette of the Italian Republic of 22 July 2015, ordinary supplement no. 43.


B. APPLIANCES

B. 1 Electrical

Appliances in

schools

B.1.1 Request of professional electrical appliances

classified with energy class corresponding to

the A class (or higher) and/or use of appliances

whose energy efficiency has been tested – with

appropriate means – and certified by expert

organisations.

Noteworthy

B.1.2 Proposal of energy saving projects inspired by

energy and/or water saving criteria, such as for

instance, gasket replacement, burner

maintenance, etc.

Noteworthy

B.1.3 Provision of Specific training for the users,

resulting in greater awareness and a more

efficient use of the appliances.

Noteworthy

B.2 Electrical

appliances in

cooking centres

B.2.1 Request to propose a project designed to

enhance the efficiency of the cooking centres

and reduce their impact on the environment

Noteworthy

C. LOGISTICS AND TRANSPORTATION OF FOOD PRODUCTS / MEALS

Logistics C.1 Adoption of mobility management systems Noteworthy

C.2 Provision of driving style (“ecodriving”)

training for the drivers

Basic

C.3 Proposal of projects aiming to optimise the

logistics aspects by taking action on the

different parameters involved

Noteworthy

Transport Fleet

C.4.1 Use of vehicle with the Euro V category or

higher

Basic

C.4.2 Use of “green” vehicles, i.e., vehicles running

on natural gas or LPG,

Basic

C.4.3 Use of electrical vehicles for short routes with

small loads

Noteworthy

C.5 Specifications related to the minimization of

environmental impacts related to the logistics of

reusable dishes .

Noteworthy

D. DISHWARE

D.1 Use of reusable dishware in compulsory

education schools .

Basic

D.2 Alternative Use of disposable dishes, cups and

cutlery from an EC supply chain, in lieu of

reusable dishware, provided that they are made

of biodegradable and compostable materials

Basic

D.3 Use of single-serve biodegradable and

compostable materials containers for Special

diet meals.

Basic



E.1 In pre-duty schools, use of multi-serve packs

for a set of food products such as: fruit

juices, snacks, toasted bread, biscuits, and

the like.

Basic

E.2 Other Innovative solutions to reduce

packaging

Noteworthy

E.3 Training on proper waste disposal for the

operators

Basic

E.4 Proposal of educational projects for

compulsory education school and preschool

users,

Noteworthy

E.5 Extension of the already existing

requirement on the use of biodegradable and

compostable bags to other items (such as

foods to be kept at ambient temperature),

even in bigger quantities,

Basic

F. CHEMICAL CLEANSING PRODUCTS

F.1 Use of detergents and other cleaning

products that bear an Ecolabel or have

similar characteristics in terms of being free

of harmful substances

Basic

F.2 Use of detergents and other cleaning

products in the kitchens are kept in

rechargeable containers

Basic

F.3 Provision for specific training for the

operators on the use of cleaning products in

order to prevent excessive quantities from

being used and at the same time ensure

effective cleaning and disinfection.

Basic

F.4 All types of tissue paper (paper

handkerchiefs, napkins, toilet paper, kitchen

rolls) have to bear an Ecolabel or equivalent

Basic

F.5 Bags for organic refuse must have eco-

friendly characteristics (e.g., made of

biodegradable and compostable plastic, or

made of paper).

Basic

G. OTHER COMMON INDIRECT ASPECTS

TRAINING for

USERS

G.1 Proposal for educational programs for

children, designed to achieve specific goals

Noteworthy

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