Technical proposal for agriculture & agri-food public contracts
Agricultural and agri-food public contracts are undergoing major transformation with the EGAlim 2 law requiring public canteens to source 50% sustainable products including 20% organic. For farmers, cooperatives and agri-food SMEs, responding to these tenders represents a major opportunity requiring a solid technical proposal demonstrating product quality, traceability and environmental commitment.
Regulatory framework: CAP, EGAlim and food safety
The technical proposal for agri-food contracts must address a dense regulatory framework combining agricultural policy, food safety requirements and environmental objectives.
EGAlim 2: mandatory thresholds for collective catering
Since January 2022, public collective catering must source at least 50% sustainable and quality products (Label Rouge, PDO, PGI, HVE, fair trade, short supply chains) including at least 20% organic. The proposal must demonstrate how your offer contributes to meeting these thresholds with a detailed breakdown by product family.
CAP conditionality and eco-schemes
If your farm receives CAP payments, conditionality (GAEC + SMR) determines your direct aid. The 9 GAEC standards and SMR requirements are prerequisites. CAP compliance signals responsible farm management in public procurement proposals. Eco-schemes (organic, HVE3, environmental certifications) are strong signals.
Food safety: HACCP and sanitary control plan
Every food supplier must have a sanitary control plan based on HACCP principles. The proposal must present: hazard analysis (biological, chemical, physical), CCPs, monitoring procedures, corrective actions, and traceability system. For animal-origin products, EU sanitary approval is usually required.
Structuring the proposal: quality, traceability, logistics
The agri-food technical proposal is distinguished by the importance of product quality and supply chain management.
Product presentation and labels
For each product family: geographical origin, production method (conventional, HVE, organic), labels and certifications with certificate numbers, technical data sheets (composition, nutrition, allergens), and proposed packaging formats.
Farm-to-fork traceability
Traceability is a pass/fail criterion. Describe your system: plot identification, batch numbers at each stage, up-to-date phytosanitary register, and tested recall capability. Traceability software and response times during alerts are differentiating factors.
Logistics and cold chain
Last-mile logistics are critical for collective catering contracts. Detail: delivery vehicles (refrigerated, approved), delivery windows, reception control procedures, stock-out replacement plans, and non-conformity management.
Short supply chains and local sourcing
Short circuits (direct sales or maximum one intermediary) and local sourcing are highly valued. Document: distance between farm and delivery point, number of intermediaries, local partnerships, and transport carbon impact.
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