This Law lays down rules on public procurement procedures carried out by contracting authorities in relation to public contracts and design contests. The regulation, development of the public procurement system and its implementation must be based on the principle of free movement of goods, the principle of freedom of establishment, the principle of free movement of services arising from the TFEU, and on the principles of economy, efficiency and effectiveness, ensuring competition between tenderers, transparency of public procurement, equal treatment of tenderers and proportionality.
The text is divided into nine main thematic Chapters (each with related sub-chapters) and a total of 120 articles. Titles of thses cahpters are as follows: One-General provisions; Two-Rules that apply for public procurement; Three-Implementation of public procurement; Four-Social and other special services; Five-Rules governing design competitions; Six-Reports and statistics; Seven-Offence authority; Eight-Penal provisions; and Chapter Nine- Management.
The contracting authority must carry out public procurement in a way that ensures the economical and efficient use of public funds and successfully achieves the objectives of its operations, determined in accordance with the regulations governing the use of budgetary and other public funds. When performing public contracts, economic operators must comply with applicable obligations in the field of environmental, social and labour law, which are laid down in European Union law, regulations in force in the Republic of Slovenia, collective agreements or regulations of international environmental, social and labour law. This Law also transposes certain EU legislative acts into the legal order of the Republic of Slovenia (see article 1-paragraph 2 for the list).
As regards the food, this text states that in the criteria for selecting the offer when ordering food, priority is given to foods that are included in quality schemes (for example, seasonally produced foods in an integrated manner, seasonally produced foods in an organic manner, etc.), foods that are produced in accordance with national food quality regulations, and foods that are sustainably produced and processed and that ensure higher food quality in terms of greater freshness or lower environmental impacts during transport.