What are the mandatory EGAlim thresholds for public catering?

Since 1 January 2022, 50% of products (by value excl. VAT) must be sustainable or quality-labelled (Label Rouge, PDO, HVE, fair trade, etc.), with a minimum 20% organic products. These thresholds are verified by the buyer and can be a scoring criterion.

Should the food safety management plan be included in the proposal?

Not in full, but your proposal should describe your HACCP approach: hazard analysis, identified critical points, monitoring procedures, traceability, non-conformity management. The complete plan can be appended if the regulations of consultation require it.

How to showcase local sourcing in a catering proposal?

Detail your local producer partnerships (distance, volumes, frequency), your percentage of short-circuit products, and your substitution method for seasonal unavailability. Buyers also appreciate educational initiatives (farm visits, cooking workshops).

Read time : 11 min

Updated on 6 October 2026

Catering Technical Proposal: How to Win Public Sector Food Service Contracts

Public catering contracts — school canteens, government restaurants, care homes, hospitals — are among the most heavily regulated in public procurement. The EGAlim Act, organic and short-circuit requirements, nutritional standards, HACCP: the buyer expects a proposal demonstrating mastery of the entire chain, from sourcing to table service. Nutritional quality and sustainability are no longer optional — they are scoring criteria.

The market in figures

French public procurement open data, 12 rolling months as of 2026-08-28. Amounts and durations are medians.

3,664: contracts awarded
1,200: winning companies
900: active public buyers
160,000 EUR: median amount
48 months: median duration

What these figures tell you

With 1,200 winning companies for 3,664 contracts, a company wins on average 3.1 contract(s) per year in this segment.

The median amount of 160,000 EUR indicates the size of consultation to target first.

The median duration of 48 months shows how often these contracts return to tender.

The median is used rather than the average: a handful of very large contracts is enough to distort an average.

Specific requirements for public catering contracts

Public catering contracts are subject to dense regulation. The buyer evaluates: compliance with the EGAlim Act (50% sustainable or quality products, including 20% organic), the meal plan and nutritional balance (GEMRCN frequency guidelines), the food safety management plan (PMS) and HACCP procedures, management of special diets and food allergies, local sourcing and short supply circuits, and food waste reduction.

Beyond regulatory compliance, buyers expect innovative proposals: vegetarian menus, taste education, culinary events, communication with families.

Recommended structure for a catering proposal

An effective catering proposal covers:

Menus and nutritional balance

Present sample 4-week rotating menus compliant with GEMRCN guidelines. Detail the proportion of organic, local, and quality-labelled products. Address special diets: allergies, religious requirements, texture-modified meals for care homes.

Sourcing and supply chain

Detail your suppliers: local producers (distance, volumes), organic supply chain, seasonal product management. The EGAlim Act targets are scored — demonstrate how you achieve them with specific data.

Food safety (HACCP)

Summarise your food safety management plan: critical control points, temperature monitoring, traceability procedures, crisis management protocol. The buyer needs confidence in your food safety systems.

Food waste reduction

Describe your anti-waste programme: portion sizing, waste measurement, composting, food donation partnerships. Include measurable targets and your monitoring methodology.

Common mistakes in catering proposals

EGAlim non-compliance — Not demonstrating how you achieve the 50%/20% targets with concrete data is a significant weakness.

Generic menus — Submitting standard menus without adapting to the client (school children, elderly residents, hospital patients) shows poor understanding.

No allergen management — Failing to detail your allergen management protocol is increasingly a disqualifying omission.

Missing waste reduction plan — Not addressing food waste reduction when it's now a legal requirement shows lack of regulatory awareness.

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