Guidelines for outsourcing collective catering services in the Friuli Venezia Giulia region

Abstract Issue Many stakeholders involved in collective catering services (CCS) of schools, hospitals, elderly care homes, and workplaces of the autonomous region of Friuli Venezia Giulia (ARFVG) have reported some non-compliance with the nutritional, environmental or social standards required by public administrations (PA) procurement contracts (PC), which included the recommendations of the WHO, EU, Ministry of Health, and Ministry of the Environment (MHE). Description of the problem The ARFVG prevention plans have set the goal to overcome the critical issues of the regional CCS which serve over 10% of the population (130,000 meals a day). Between 2019 and 2021, a multidisciplinary group of experts from health services and from the association of 215 regional municipalities developed the guidelines (GL) for outsourcing of CCS. The aim was to support PA in the drafting of PC, evaluation of offers and verification of contractual performance. Reference was made to Dir. 2014/24/EU, EU green public procurement criteria for food, catering services and vending machines, the national lines for CCS of MHE. The GL are characterized by the integration between the tender document models and the 8 qualification areas detailed in: restructuring; supplies; environmental impact and sustainability; production processes; personnel qualification and training; nutritional standards; customer satisfaction; and verification and research of quality. Results Two regional central purchasing bodies have already used the GL to draft the PC for school CCS of 26 municipalities and for the whole hospital CCS of RAFVG. The application of guidelines in PC has introduced homogeneous high level qualification and verification standards for the CCS of the RAFVG. Lessons To ensure the application of food, nutritional, environmental and social policies in CCS, it is essential to activate networks between professionals from different sectors in order to share tools to achieve the common sustainable development goals. Key messages • To integrate food, nutritional, environmental and social regional policies into collective catering services, it is essential to apply systemic tools shared by all Public Administrations. • Central purchasing bodies have the potential to introduce homogeneous and shared high level qualification and verification standards for collective catering services.


Issue:
Many stakeholders involved in collective catering services (CCS) of schools, hospitals, elderly care homes, and workplaces of the autonomous region of Friuli Venezia Giulia (ARFVG) have reported some non-compliance with the nutritional, environmental or social standards required by public administrations (PA) procurement contracts (PC), which included the recommendations of the WHO, EU, Ministry of Health, and Ministry of the Environment (MHE).

Description of the problem:
The ARFVG prevention plans have set the goal to overcome the critical issues of the regional CCS which serve over 10% of the population (130,000 meals a day). Between 2019 and 2021, a multidisciplinary group of experts from health services and from the association of 215 regional municipalities developed the guidelines (GL) for outsourcing of CCS. The aim was to support PA in the drafting of PC, evaluation of offers and verification of contractual performance. Reference was made to Dir. 2014/24/EU, EU green public procurement criteria for food, catering services and vending machines, the national lines for CCS of MHE. The GL are characterized by the integration between the tender document models and the 8 qualification areas detailed in: restructuring; supplies; environmental impact and sustainability; production processes; personnel qualification and training; nutritional standards; customer satisfaction; and verification and research of quality. Results: Two regional central purchasing bodies have already used the GL to draft the PC for school CCS of 26 municipalities and for the whole hospital CCS of RAFVG. The application of guidelines in PC has introduced homogeneous high level qualification and verification standards for the CCS of the RAFVG.

Lessons:
To ensure the application of food, nutritional, environmental and social policies in CCS, it is essential to activate networks between professionals from different sectors in order to share tools to achieve the common sustainable development goals. Key messages: To integrate food, nutritional, environmental and social regional policies into collective catering services, it is essential to apply systemic tools shared by all Public Administrations.
Central purchasing bodies have the potential to introduce homogeneous and shared high level qualification and verification standards for collective catering services.
Abstract citation ID: ckac131.228 The effect of Kefir consumption on blood pressure some blood parameters in hypertensive individuals

Aim:
In this study is to examine the effect of kefir consumption on blood pressure, some blood parameters and anthropometric measurements in hypertensive individuals.

Methods:
The study is a randomized controlled clinical trial. The mean systolic blood pressure in hypertensive individuals was taken as 145.2AE19.2. The minimum sample size was determined as 30 for each group with a 95% CI and 80% power. The study was conducted by face-to-face interviews with a total of 100 volunteers, 35 male, 65 female, aged 18 and over, who were hypertensive and volunteered to participate in the study and applied to the internal medicine outpatient clinics of Akçadag Public Hospital between September 2020 and May 2021. The experimental (n = 42) and control (n = 58) groups that the patients are randomly assigned into, the experimental group was ensured to consume 250 ml/day kefir for 28 days. During the study, The study was completed with 56 volunteers. At the beginning of the study and the end of 4 weeks, blood samples, blood pressure, pulse and anthropometric measurements of the individuals were taken.

Results:
When the anthropometric measurements were compared, the body weight, body mass index, waist circumference, and hip circumference of the individuals in the experimental group decreased significantly at the end of the study. There was no significant difference between the experimental and control groups in terms of glycemic parameters. While no significant change was observed in the lipid profile in the experimental group, total and LDL cholesterol levels decreased in the control group. There was no statistically significant difference in kidney function parameters in both groups. In addition, at the end of the study, there was no significant change in diastolic blood pressure and pulse in the experimental group, but systolic blood pressure decreased significantly.

Conclusions:
Regularly kefir consumption has positive effects on systolic hypertension and weight control.
iii504 European Journal of Public Health, Volume 32 Supplement 3, 2022