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This tool shows how to introduce healthy, plant-based meals in social care homes in ways that will be appreciated by the residents. It relies on integrating the senior citizens as well as the kitchen professionals into the change.
This tool provides a concept of promoting drinking tap water instead of sweetened drinks or bottled water. As part of the campaign, drinking tap water will be promoted wherever possible to encourage people to change how they use, consume and manage water.
An open, organic community garden that enables a number of educational events.
Want to teach children about nutrition and build teachers' capacity to give culinary education? Here are some tips on how to do it systematically.
Reducing food waste in public institutions is especially difficult for regions without an existing policy on this issue. Developing a strategy and an action plan with a multidisciplinary team can kickstart the change.
This tool explains how to increase the knowledge and competence of nutrition among carers of educational care centres.
How can organic food be procured when there is no well-developed organic food supply chain? This tool can help by showing how to map local organic farmers and other organic producers.
Workshops for kitchen staff and pupils organised by professional cooking trainers to learn more about vegetarian school meals.
To promote the benefits and increase the acceptability of organic food among different stakeholder groups in public institutions, lectures by scientists or other experts can be organised by the public administration.
This tool describes how to provide school meals for children in situations of crisis when they can’t eat at school. The tool can be used by directors of public educational institutions – kindergartens, primary schools, and secondary schools.
In crisis situations with a high risk of infection, it makes sense to guide the walking routes of school and day care children in the area of the canteen's food serving area and thus reduce the risk of infection. How such a concept can be designed is presented in this tool.
Some people have no place to cook their meals and others have food left over that they would like to make freely available to others. This tool provides guidelines for organising social kitchens and a social fridge network.
How can we get everyone in a public institution on board for more healthy food and sustainable diets? One way is to provide a training program for all interested employees that includes cooking exercises, workshops and lectures.