All tools
Use filters and search for keywords in our library to find tool that are relevant for you.
Use an internal costing system to reduce carbon footprint from foods in lagre-scale kitchens.
How can practitioners, like caterers or procurers, be motivated to implement sustainability measures for public meals? This tool suggests that sharing experiences and learnings from other practitioners on good practices can be a powerful motivational trigger.
When public authorities develop new strategies towards a more sustainable food system, kitchen professionals have to implement the new measures. This tool explores ways to motivate kitchen professionals to be an active part of this change.
The upskilling of kitchen professionals may be necessary to help increase the number of plant-based meals in public institutions. This tool provides an approach for organising such training.
This tool provides ideas for generic marketing materials to promote organic labels or certificates for public catering facilities and restaurants. This should help raise customer awareness and motivate other caterers to modify their menus and apply for the label/ certificate.
Procured food items are often delivered in plastic packaging. Encourage the use of more recyclable plastics, like PET, by including an appropriate awarding criterion into your call for tender.
This tool aims at including criteria for sustainably produced palm oil in public procurement.
This tool offers procurement officers a set of criteria on sustainable soy and soy-based products to be included in a call for tender for food or catering services.
To prevent food waste in public catering, it is important to know how much and what kind of food waste is produced. This tool offers three different approaches on how to implement schemes for monitoring food waste.