Introduction
The awareness among procurers and caterers of the origin of their food and how it is produced is growing. Catering organisations and wholesalers look for greater biodiversity, lower emissions, seasonality, and a wider selection of fresh and innovative products. This makes public meals a marketing channel for farmers, and one that calls for specialities as well as staple foods to satisfy demand in diverse settings from school lunches to premium receptions for the government.
Dialogue and collaboration between buyers and sellers involved in the provision of public meals are the way forward to achieving a more diversified approach to the food supply. The market dialogue may stimulate demand for new crops or new cultivation methods, leading to a more diversified food production, in turn benefitting biodiversity and socio-economic conditions in rural areas. Collaboration with farmers is also important from a food education perspective.
The tools in this gateway provide inspiration to procurers, catering organisations, and supply chain actors for how to extend collaboration with farmers.
