OJ/2023/RMS-26448 - Catering services
The scope of this call is to procure catering services (breakfasts, coffee breaks, lunches and dinners with related services and equipment during events at ECDC’s premises. The current deadline is 22 Jan 2024, 16:00 UTC.
What the buyer needs
- The scope of this call is to procure catering services (breakfasts, coffee breaks, lunches and dinners with related services and equipment during events at ECDC’s premises. The overall objectives:
- all-inclusive catering and related services with a limited environmental impact;
- a nutritious, healthy and enjoyable selection of food suitable for a multinational environment;
- healthy and low fat and unsweetened dairy products enriched with vitamin D;
Procurement signals
- Procedure: ECDC/2023/OP/0043
- Procedure type: Source procedure code open
- Contract type: Services contract (31095498)
- Submission method: Electronic submission
- Published: 18 Dec 2023
Procurement categories
CPV labels are not yet mapped locally, so the official category codes are shown as source-backed identifiers.
Programme and geography
Derived from official EU Funding & Tenders portal source fields. Use this as a shortlisting aid; the official tender record remains authoritative.
Source-backed details
Original identifiers and classification fields from the EU tender source.
- ECDC/2023/OP/0043
- 0364d79e-d708-4e71-b733-3e2bdfc03a31-CN
- Source procedure code open
- Services contract (31095498)
- Europe/Stockholm
- 22 Jan 2024, 16:00 UTC
- 1 Jul 2026, 09:21 UTC
Full official description
The scope of this call is to procure catering services (breakfasts, coffee breaks, lunches and dinners with related services and equipment during events at ECDC’s premises. The overall objectives: • all-inclusive catering and related services with a limited environmental impact; • a nutritious, healthy and enjoyable selection of food suitable for a multinational environment; • healthy and low fat and unsweetened dairy products enriched with vitamin D; • food based on products that are minimally processed and additive-free ; • food based on organic, seasonal, locally produced or grown ingredients; • Serve water from drinking water fountains, glass bottles and in glasses rather than disposable cups wherever possible; • menus taking into account dietary requirements like vegetarian, vegan, gluten or lactose free, halal and kosher; • Comply with the applicable health, hygiene and safety rules and legislation at all times; • Offer sustainable choices through the use of fair trade products.