Provision of school catering services

In connection with the amendment to Act No. 561/2004 Coll., on preschool, primary, secondary, higher vocational and other education (School Act) (hereinafter referred to as the "School Act"), according to which the contracting authority, pursuant to §§ 160, 180 and 182 of the Act, has the obligation to ensure the material security of children, pupils and students of the primary school, or the Primary School Štěrboholy, a contributory organization, and kindergartens, which it establishes, the contracting authority is obliged from 1. 1. 2026 to reimburse the catering provider for the costs incurred in providing school catering to children, pupils and students of the school, and the given kindergarten, which are not directly paid by the diners to the provider. The subject of this public contract is, with regard to the above, the provision of services for the operation of a school canteen and the provision of catering (hereinafter referred to as "services"). The performance of this public contract includes the rental of premises, including related equipment and facilities, by the contracting authority to the supplier, as it is necessary for the provision of services. Catering is provided to an average of approximately 357 children per month (primary school approx. 267 children and kindergarten approx. 90 children). Services must be provided in accordance with all applicable hygiene, safety, and fire protection regulations, especially in accordance with the conditions set out in Act No. 258/2000 Coll., on public health protection, as amended, in accordance with the decree on school catering and according to valid hygienic and nutritional standards of school catering, i.e. also in accordance with the principles of good manufacturing and hygiene practice in catering services (HACCP). In connection with the performance of services, the provider will manage waste in an ecological manner and in accordance with applicable legal regulations. The provider will simultaneously undertake to act in such a way as to minimize waste generation: • reduction of packaging materials (purchase of unpackaged food, exclusion of single-portion packaging, returnable packaging, etc.); • processing of raw materials with maximum efficiency, in particular: minimizing fruit and vegetable peels and trimmings; using "gentle peelers" and technologies that peel only a thin layer of peel, using trimmings, tops, etc. (e.g., for broth, pesto, herb stems for flavoring dishes, etc.); processing surplus fruits and vegetables, e.g., by freezing, pickling, fermenting, drying, etc.; using meat trimmings (e.g., for broths, sauce bases, meatballs, etc.); using stale bread (e.g., for homemade breadcrumbs, croutons, stuffings, etc.).