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This tool focuses on serving techniques as a way to increase the consumption of plant-based food.
This tool helps to organise a working group, called a “canteen commission”, made up of various stakeholders in a public catering facility. The commission is a contact point for all issues related to the canteen, including awareness-raising about sustainability issues.
Schools have a unique role in teaching and shaping young people's values and attitudes. This tool helps schools raise children's awareness about food waste, acquainting them with school cooks and presenting the canteen work in an event.
This tool helps to avoid food waste in catering services by taking an overall view of the public meal provision process, learning about the reasons for waste, and then eliminating them.
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.
Did you ever consider how much water, energy, detergent, dish-washing equipment, labour, and money could be saved by removing trays in public catering? This tool provides guidance on how to stop using trays.
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 supports plant-forward eating by encouraging caterers to include different plant-based diets in their menu plans, from flexitarian to vegan. This helps expose customers to the different recipes and meal possibilities that a more plant-based diet offers.
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.
This tool provides a framework for setting up a school garden and it into the curriculum, providing a highly practical approach to sustainable food education.
This tool suggests how young children can learn about and enjoy different types of vegetables, fruits, berries, and dishes containing them in positive and creative ways.
An important part of food waste – the plate waste – is generated during the serving and consumption of food. This tool helps with prevention of this food waste with customers.
Sustainability updates are an excellent way for canteens to present their efforts towards increasingly sustainable (public) meals, and for their customers to learn about this work.
Public procurement and catering organisations need to operate more sustainably. This tool is about setting up a strategy process for an organisation (business) to help find its way in terms of sustainability.