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.
This tool shows how to make the provision of sustainable public meals more binding for public institutions by integrating adequate criteria into administrative regulation for sustainable public procurement.
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.
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