Catering at IVAJ youth facilities and the Burriana maritime school

Summary

The procurement is divided into four lots covering catering at six youth facilities in the Valencia region: Lot 1 covers the Argentina youth hostel in Benicàssim and the Mare de Déu del Lledó youth residence in Castelló; Lot 2 covers the Mar i Vent youth hostel in Piles; Lot 3 covers the La Florida youth residence in Alicante and the La Marina youth hostel in Moraira-Teulada; and Lot 4 covers the Escola de la Mar in Burriana. Each lot runs for two years from 1 February 2027, or from a later contract-signing date. The estimated volume is 193,540 full-board packages in total. The tender budget is EUR 3,031,935 excluding VAT and EUR 3,335,128.50 including 10% VAT; the estimated total value excluding VAT is EUR 6,670,257. The contractor must source food, plan and prepare meals, and serve them in line with the facilities’ changing needs. Full board comprises breakfast, lunch, dinner and a snack, although individual meals may also be ordered. Service may be required on every day the facilities are open, including weekends and public holidays, and occupancy may fluctuate. The contractor must provide menus that accommodate allergies, intolerances, medical needs and cultural or religious requirements, as well as picnic meals and takeaway meals for residents. Exceptional coffee breaks and tapas options may also be ordered; the minimum order is 15 servings, and the annual maximum is 250 servings for coffee breaks and 250 for tapas. Catering must meet food-safety, hygiene, traceability, nutritional and sustainable-sourcing requirements. At least 20% of each dish’s ingredients must be local, and its main ingredient must also be local; local means produced within 100 km of the facility. At least 40% of fresh seasonal fruit and vegetables must come from the Valencian Community, and at least 4% of food products must be organic. The contractor must submit the required menus, a quality plan and a HACCP-based self-monitoring plan, and arrange required microbiological testing at its own expense. For 30 or more meals, staffing must include at least one cook and one kitchen assistant. Before service begins, the contractor must also provide the required staff-background, occupational-safety and training declarations and evidence. The available documents do not specify minimum turnover or past-reference thresholds; these must be checked in the official tender documents.