Food and catering

Criteria

Food selections and catering services described in this RFx should be undertaken in an environmentally sustainable manner, including, but not limited to the following:

• Making plant-based meals the default and accommodating meat options by request
• Giving preference to products that are sustainably produced
• Giving preference to products that are B.C. produced and or processed (consistent with FeedBC definitions)
• Giving preference to produce that is in season locally
• Minimizing waste by using reusable dishes, drinkware, cutlery, and serving utensils and equipment, and by minimizing single-use packaging (e.g. avoiding packaged, individual servings, such as single serving yogurt)
• Minimizing food waste by appropriately planning and sizing meals and leaving food out after the end of the meal to allow later grazing, providing this does not violate food safety standards
• Using environmentally-friendly cleaning supplies

Proponents should develop meal options that address the above environmental criteria, while addressing any identified dietary restrictions (e.g. allergies).

Sample RFX questions

• Describe the proposed approach to providing nutritious plant-based meals as a default, while accommodating meat options by request and ensuring any identified dietary restrictions (e.g. allergies) are addressed. Include a description of the approach to ensuring the plant-based meals are nutritious and address any identified dietary restrictions.
• Describe the approach and extent to which the food provided in the services will be sustainably produced. List key sources and certifications (e.g. Fairtrade, Ocean Wise, etc.)
• Describe the approach and extent to which food provided in the services will be B.C. produced and/or processed.
• Describe how food waste will be minimized in the provision of services and how any remaining food will be managed or redistributed.
• Describe how waste, generally, will be minimized. Include a description of how reusable dishes, drinkware, cutlery, serving utensils, and equipment will be managed (cleaned, transported, etc.) and how single-use packaging will be minimized.