Procurement of food ingredients

Summary

The tender concerns the procurement of food ingredients across nine lots, covering basic bakery goods, pastries, spices, dairy products, frozen goods, meat and deli, eggs, fresh vegetables and fruits, and potatoes. Each lot uses price as the awarding criterion. The contract is a 12-month framework for supplies, with bids submitted electronically. Bidders must demonstrate economic and financial capacity and provide references per lot, with specified turnover thresholds. The tender documents specify formalities, languages and participation conditions.