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 law) (hereinafter referred to as the “school law”), 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, for which it is the founder, the contracting authority is obliged from 1 January 2026 to reimburse the catering provider for the costs incurred by them 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 operating the school canteen and providing catering (hereinafter referred to as “services”). The subject of this public contract includes the rental of premises, including related equipment and furnishings, 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, in particular 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 hygiene and nutritional standards for school catering, i.e., also in accordance with the principles of good manufacturing and hygiene practice in catering services (HACCP). The provider will manage waste in an ecological manner and in accordance with applicable legal regulations in connection with the provision of services. 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: minimize fruit and vegetable peels and scraps; use “gentle peelers” and technologies that peel only a thin layer of peel, use scraps, tops, etc. (e.g., for broth, pesto, herb stems for flavoring dishes, etc.); process surplus fruit and vegetables, e.g., by freezing, pickling, fermenting, drying, etc.; use meat scraps (e.g., for broths, sauce bases, meatballs, etc.); use old bread (e.g., for own breadcrumbs, croutons, stuffings, etc.).