Healthy and sustainable catering for day centres

Summary

The procurement covers a two-year catering service, with an option to extend for a further two years, divided into nine lots for day centres and the Burisana occupational centre in the Valencia region. The service includes purchasing food and ingredients, planning menus, preparing meals at the provider’s premises, transporting and serving them, and cleaning afterwards. The intellectual-disability day centres and the Burisana centre receive weekday lunches; four older-person day centres also receive breakfast and an afternoon snack. For the Carlet lot, meals are for the centre’s employees. Daily volumes are generally around 25–40 meals per centre, with capacity for up to 40 or 50 users at some centres; precise volumes and closure dates must be arranged in accordance with the tender documents. The provider must supply healthy, balanced and sustainable food and accommodate special diets, including gluten-free, lactose-free and sugar-free meals, as well as puréed or easy-to-chew food. At least 40% of fresh seasonal fruit and vegetables must come from the Valencia region, and organic products must make up at least 3% of purchases. The initial contract term is two years, with a possible two-year extension. Bidders should account for food-safety requirements, documented self-monitoring, appropriate staffing and possible employee-transfer obligations. The available documents do not specify minimum turnover or prior-experience thresholds.