17 February 2021
17 February 2021
Ruddersstove – the meal provider run by the Public Centre for Social Welfare in Bruges – is attempting to reduce food waste. When it awards its food contracts to suppliers, it asks them to donate surplus food to social organisations, which then distribute and process the food. The decision to include this element in the contracts is in line with the European FLAVOUR project and the UN’s widely supported Sustainable Development Goals..
The city of Bruges is a partner in the FLAVOUR project. It launched a distribution platform for the collection and redistribution of food surpluses in June 2020.
Ruddersstove, the meal provider run by the Public Centre for Social Welfare in Bruges, joined the FLAVOUR distribution platform in Bruges to increase its social impact. In a subsequent phase, Ruddersstove committed itself to incorporating the SDGs into its criteria for awarding contracts.
Ruddersstove prepares around 2,000 high-quality meals every day for the seven Mintus residential care centres, twelve Mintus neighbourhood and service centres, five childcare centres run by De Blauwe Lelie and the meals-on-wheels service in the Bruges, Oostkamp, Jabbeke, Zedelgem and Blankenberge area.
Ingredients are purchased by means of public procurement. These contracts are awarded on the basis of criteria such as price and quality. From now on, Ruddersstove is committed to including SDG12.3 among its criteria. This is intended as a way to repurpose surpluses at food companies that supply to Ruddersstove. The aim is also for some of this food to go to organisations that are members of the FLAVOUR distribution platform in Bruges.
 The SDGs, or Sustainable Development Goals, were defined by the United Nations in 2015. Food waste was explicitly included in these goals, as SDG 12.3: “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including
Content and intention of the criterion
The Bruges Public Centre for Social Welfare endorses SDG 12.3: “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.”
Consequently, the reduction of food waste is a very important element in fulfilling this contract. Food waste should be reduced as much as possible at every link in the chain: from production to distribution to catering facilities.
We use the term ‘food waste’ when food is not used for human consumption. The top priority is to prevent this. The cascade of value retention shows the desired priority of the way such food is used. The higher on the cascade, the higher the value retention:
The cascade of value retention prioritizes human consumption and the prevention of food waste. Donating food surpluses for social purposes is therefore ranked second in the cascade of value retention. If this is not possible, it is best to opt for use of the food as animal feed. If that is not possible either, it can be used as an industrial or agricultural input. If all else fails, it can be used to generate energy. The diagram below presents the cascade of value retention in visual form.
1. The tenderer shall include in its tender a description of the measures they will take to achieve maximum value retention, according to the cascade of value retention.
2. Since the donation of food surpluses for social purposes is the second-highest option in the hierarchy of value retention, the tenderer shall attach a completed Annex C to these specifications in which they indicate their willingness to make such donations and the frequency at which this will happen.
The tenderers’ contributions to achieving SDG 12.3 will be evaluated on the basis of efforts that will be made to maximise the retention of value.
The Bruges Public Centre for Social Welfare wishes to gain insight into the way the tenderer makes use of the cascade of value retention to extract value in their production process. It does so on the basis of the following ranking:
1. Prevention: preventing food waste
2. Use as food for humans: e.g. food banks
3. Conversion into food for humans: food processing, incorporation and reprocessing
4. Use in animal nutrition
5. Raw materials for industry
6. Turning into fertiliser by means of fermentation and/or composting
7. Use for renewable energy: the goal is to generate energy
8. Incineration as waste (without generating energy)
9. Landfill (prohibited in Flanders)
The Annex C included with the specifications, in which the tenderer indicates whether they are prepared to donate surplus food to a food bank and to what extent, is taken into account. Donations to the Bruges Distribution Platform will receive a higher score.
The contracting body wishes to evaluate the tenderer’s efforts to deal with food surpluses as a whole. The various aspects cannot be used to compensate for each other.
A single score will be allocated for this criterion, with an explanation. A tenderer receiving a “very good” score will be allocated between 100% and 80% of the points; a tenderer receiving a “good” score will be allocated between 79% and 51% of the points; a tenderer receiving a “moderate” score will be allocated 50% of the points; a tenderer receiving a “weak” score will be allocated between 49% and 25% of the points and a tenderer receiving a “very weak” score will be allocated a maximum of 25% of the points.