The procurement agency of the Ministry of Defense Derzhavnyi Operator Tylu has announced in Prozorro the procurement of food for the Armed Forces for the second half of 2024. Number of lots: 20. Total procurement amount: UAH 22.1 billion. Acceptance of bids: from May 17 (10:00) to May 22 (00:00). Announcements in the first, second, and third links.

"Timely provision of food to the military is a fundamental prerequisite for the successful fulfilment of the combat tasks of the Armed Forces in the defence of the country. Our duty is to improve the supply system so that each defender has access to high-quality products in full," said Deputy Minister of Defence of Ukraine Dmytro Klimenkov.

Procurement will be carried out in sets according to the updated catalogue of food products. As before, water and bread will be purchased separately. Relevant purchases are planned to be announced on Prozorro next week.

In addition, the procurement strategy provides for several changes aimed at ensuring uninterrupted supply and promoting the improvement of military nutrition. Among them:

• Counteraction to dumping. Previously, during the auction, the maximum price could be reduced by 50-70%. Now it is 40%, which will ensure fair competition and increase the importance of non-price criteria: timeliness of product delivery, high quality, and proper volumes.

• Regional strategy. Food procurement procedures are now divided into three categories by volume (large, medium, and small) and lots. Within each procedure, there are restrictions on the number of lots per supplier in order to ensure reliable supply and attract capable suppliers.

• Supplier verification. Before ordering products from the supplier, DOT will conduct an audit of it to find out about its readiness to fulfil the order. Specialists will check warehouses, transport, and the availability of qualified personnel.

• Digitization of processes. Applications are already being submitted through the information system. The next stage is to make all steps quick, convenient, and accessible to each participant in the food supply process.