MEAT (Most Economically Advantageous Tender)

Award criterion that evaluates tenders based on the best price-quality ratio, considering factors beyond cost such as technical merit, environmental impact, and social value.

How it works

MEAT allows contracting authorities to select suppliers based on the optimal combination of price and quality rather than simply the lowest cost. Under the Public Contracts Regulations 2015, authorities can evaluate tenders using criteria such as:

• Technical excellence and innovation
• Environmental characteristics
• Social aspects including employment opportunities
• After-sales service and technical assistance
• Delivery conditions and timescales
• Life-cycle costs

Each criterion must be clearly defined in tender documents with specified weightings. The evaluation methodology must be transparent, non-discriminatory, and directly linked to the contract's subject matter.

Scoring methodology

Authorities typically assign percentage weightings to different criteria (e.g., 60% technical quality, 40% price). Bidders receive scores for each element, which are then combined using the predetermined weightings to produce an overall MEAT score. The tender achieving the highest combined score wins the contract.

Why it matters

MEAT enables public bodies to achieve better value for money by considering long-term benefits rather than just upfront costs. It supports policy objectives around innovation, sustainability, and social value whilst ensuring procurement decisions remain objective and legally compliant. This approach is particularly valuable for complex contracts where quality, reliability, and performance significantly impact service delivery outcomes.

Proper application of MEAT criteria helps authorities avoid the false economy of selecting inadequate solutions based solely on price, ultimately delivering better public services and outcomes for citizens.