Supply and delivery of chilled meals in Auvers-sur-Oise

Summary

The municipality of Auvers-sur-Oise is seeking a single-supplier framework agreement for menu planning, sourcing or preparation, packaging and delivery of chilled meals, snacks and picnic food. The service is primarily for nursery and primary school children and children attending leisure centres on Wednesdays and during school holidays; meals may also be ordered for municipal staff and other persons authorised by the municipality. The contract also covers gloves, caps and napkins, other food products, themed activities in school canteens and maintenance of kitchen equipment. Deliveries must comply with hygiene requirements and serve three school canteens: Vavasseur, Les Aulnaies and Chaponval. There is no minimum contract volume. The maximum value over the full contract period is EUR 1,100,000 excluding VAT. The contract starts on 1 January 2027 or, if later, on the date of notification; its initial term is one year, with two possible one-year extensions, up to three years in total. Bidders must quote a unit price for every line in the price schedule. Indicative annual quantities include 30,000 meals for nursery pupils, 54,000 for primary pupils and 6,000 for adults; 13,000 and 27,000 snacks; and 400, 600 and 100 picnic meals for nursery pupils, primary pupils and adults respectively. These quantities are estimates only. Technical quality accounts for 70% of the evaluation and price for 30%. Offers must be submitted electronically by 4 November 2026 at 17:00. Bidders must provide overall turnover and turnover from services of the same type for the three most recent available financial years; no minimum turnover threshold is set. They must also provide a list of relevant services or deliveries from the past three years and approvals from the veterinary services and for the means of meal transport. The offer must include properly completed and signed candidature and pricing documents, a technical memorandum and bank details. The memorandum must address, among other matters, product quality and origin, production and packaging, sustainability and EGalim objectives, menus, nutrition education, food-waste reduction, service organisation, incident handling, and hygiene and HACCP training for staff.