ABSTRACT
This chapter gives an overview of changes in French public procurement law aimed at achieving the objectives of sustainable development in their economic, social and environmental dimensions. The 2018 Egalim law marked a turning point in promoting sustainable food in collective public catering. It has since been supplemented by the AGEC law on the circular economy and the fight against waste, and the Climate and Resilience Law which aims to support the transformation of the French food and agricultural model. The chapter describes measures promoting the purchase of quality food products and low greenhouse gas-emitting foods and reducing food waste. The difficulties of implementing these measures are considered – both practical and legal. The chapter discusses the adequacy of public procurement law to the challenges of sustainable food, particularly in respect of the tender preparation phase, defining needs, “sourcing” (early market engagement), labels, choice of contractual model and division of contracts into lots. Finally the chapter examines contract award procedure and legal provisions relating to the monitoring of contract performance.
