France - Miscellaneous food and dry goods

Description

This contract concerns the supply and delivery of foodstuffs necessary for the operation of the collective catering of local public educational establishments in the Ile-de-France region that are members of the regional central purchasing body (known as beneficiaries). This framework agreement forms part of an overall process of centralised management of the purchase of various types of equipment and supplies for public establishments. Thus, by Regional Decision No CR 2019-001 of 20.3.2019, the Region was authorised to provide central purchasing services and, to that end, it may act as a central purchasing body; this is in particular pursuant to Article 26 of Order No 2015-899 of 23.7.2015, which allows a purchaser to set up a central purchasing body without having to set up an ad hoc structure.
The supply of grocery products concerns the following categories:- canned vegetables,- aromatic herbs and spices,- dry products,- dehydrated products,- cereal and legume products,- oils,- preserves, etc.The services are detailed in the CCTP. The supply of frozen products concerns the following categories: - vegetables, - processed products: cereals and legumes, desserts, pastries and ice cream, etc. Details of the services provided are given at the CCTP. A variety of species are concerned:- chicken, rooster, boiling hen,- guinea fowl,- duck and canned meat,- turkey, the services are detailed at the CCTP. The fish will be presented in the form of:- net,- section,- block,- fish block,The services are detailed at the CCTP. Pork meat: two levels of quality are expected:- pork pork from conventional agriculture,- pork certified red label (slatted flooring is excluded) Pork meat must be labelled Label Rouge fermier or equivalent farmhouse pork. The pork delivered must come at least from farm-raised pigs, reared on straw or sawdust. Beef: two levels of quality are expected:- beef from suckler herds, i.e. meat or mixed breeds (dairy breeds are excluded) and conventional farming;- beef from suckler herds, i.e. meat or mixed breeds (dairy breeds are excluded) and organic farming or Label Rouge-certified meat.Veal: the supply will cover veal with "light pinkish pink" flesh from carcasses classified as "U" and "R" quality with a fat cover of 2 or 3. Category: maximum age of the animal equal to eight months. Minced steaks must contain a maximum of 15 % fat. The veal will come from animals aged seven to eight months maximum from meat breeds (e.g. Charolais, Limousin, Aubrac, Blonde d'Aquitaine) or mixed breeds (e.g. Normandy, Salers). Lamb meat: The lamb meat will come from lamb for slaughter and from butcher breeds. Lamb meat must come from lamb less than 12 months old. Details of the services are given in the CCTP.

Opportunity closing date

29 October 2020

Value of contract

£5m-50m