AWARDING OF CONTRACTS IN PUBLIC PROCUREMENT Sample Clauses

AWARDING OF CONTRACTS IN PUBLIC PROCUREMENT. Unfortunately, the reality in the sector is that the majority of catering contracts are still awarded to the company that submits the lowest bid. EFFAT and FoodServiceEurope consider this not to be in the interest of the parties concerned: neither the clients and their customers, nor the contract catering companies and their employees. Choosing service providers on the basis of lowest price only induces contract catering companies to streamline their costs as much as possible, sometimes to the detriment of the quality of the meals and services provided, which may imperil food safety. It can also have an adverse effect on the jobs and working conditions of those in the sector and the viability of contract catering companies more generally. EFFAT and FoodServiceEurope had jointly elaborated the “Guide to the economically most advantageous offer in contract catering” in 200711 which proposes a method for the awarding of catering contracts that can ensure the highest quality of service and the best working conditions for employees. The preamble of this document (see Annex 5) describes the philosophy of the guide. EFFAT and FoodServiceEurope continue to disseminate and promote their Guide and to encourage contractors to use it. EFFAT and FoodServiceEurope acknowledge the publication of the European Commission’s “Buying Social - A Guide to Taking Account of Social Considerations in Public Procurement” in 201012, but they deplore that the Guide does not strongly enough advocate for an abolition of the lowest price option and a consequent consideration of social criteria in the awarding of contracts. EFFAT and FoodServiceEurope jointly strive for a modernised European legislation on Public Procurement which promotes a socially responsible procurement of goods and services.
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AWARDING OF CONTRACTS IN PUBLIC PROCUREMENT. EFFAT and XXXXX jointly prepared a “Guide to the ‘economically most advantageous’ offer in Contract Catering”. This document proposes a method for the awarding of catering contracts that accounts for both quality and price. The preamble of this document (see Annex 5) describes the philosophy of the guide and the intentions of the two organisations. Contract Catering associations are encouraged to promote the utilisation of the guide.
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Related to AWARDING OF CONTRACTS IN PUBLIC PROCUREMENT

  • Awarding of Contracts 1. To be considered for award, a tender shall be submitted in writing and shall, at the time of opening, comply with the essential requirements set out in the notices and tender documentation and be from a supplier that satisfies the conditions for participation.

  • Public Procurement 1. The Parties consider the liberalization of their respective public procurement markets as an objective of this Agreement.

  • Grouping of contracts To the extent practicable, contracts for goods shall be grouped in bid packages estimated to cost $100,000 equivalent or more each.

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  • F2 Monitoring of Contract Performance F2.1 The Contractor shall immediately inform the Authority if any aspect of the Contract is not being or is unable to be performed, the reasons for non-performance, any corrective action and the date by which that action will be completed.

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