Contracts withheld
ment from chairman Peter Beattie said GOLDOC was reviewing their publication process.
“An independent probity adviser has recently assessed GOLDOC procurement procedures and confirmed they comply with Queensland Procurement Policy,” Mr Beattie said.
“As of 30 June 2017, over 70 per cent of GOLDOC contracts (including purchase orders), have been awarded to companies with a Gold Coast presence.
“If we include companies with a Queensland presence, this lifts to 86 per cent.”
An earlier statement said disclosure of suppliers “may impact brand protection through potential ambush marketing and claims of association with the Games”.
Mr Beattie said: “listing the details of suppliers that aren’t sponsors provides them with an opportunity to imply an association with the Games, when this right is reserved for sponsors.”
Contract details published for the 2015-16 financial year give an interesting insight into what it costs to stage a Commonwealth Games. Organisers awarded a $1.362 million contract for creative development of mascot Borobi to Brisbane company SapientNitro.
A contract for opening and closing ceremonies provider Jack Morton of $32.78 million was awarded last February.
Games ambassadors Kurt Fearnley and Sally Pearson were paid $27.500 and $30,800 respectively last year.
From July 1, 2015 to when details stopped being published, GOLDOC spent more than $1 million on legal and probity services. IT takes a village to raise a hunger like this.
Games organisers are on the hunt for suppliers to provide mountains of food to fuel 6600 athletes and team officials from 70 Commonwealth nations and territories, as well as spectators and visitors.
They estimate 3300kg of fresh strawberries, 10,000kg of fresh fruit salad, 2300 bunches of spring onion and 29,000kg of fresh chicken will be among the produce needed to feed the influx of people for the 11-day event.
Organisers also expect to need 14,000 beef steaks, 5000kg of lamb, 1500kg of sticky rice, 3000kg of jasmine rice, 240,000 serves of bread, over 40,000 smoothies and 25,000 tubs of yoghurt, 8000kg of fresh fish, 5100 bunches of fresh basil, parsley, coriander, tarragon, and chives, and more than 100,000 fresh eggs.
Potential suppliers can get more information from an industry assistance program which starts with a workshop at One 50 Public House next Tuesday.