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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.
The networking office provides information, guidance, and training, and supports the sharing of experiences among relevant stakeholders involved in public meals for young people. It mainly focuses on health and sustainability issues.
Caterers planning to use EU or national eco-labels to promote their organic meals have to ensure that they contain a high share of organic ingredients (at least 95%), leaving no room for a transition phase. Learn how to establish a national or local eco-label specifically for caterers, who may use differing amounts of organic food in their 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 provides schools and municipalities options for incorporating organic food criteria into the procurement of catering services.
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 helps to make regional organic agriculture more visible for young people and offers strategies to get more regional organic food onto their plates. It encourages closer links to regional organic farmers, the provision of educational material, and changes in the menu.
The use of organic food may be minimal or even non-existent in public catering facilities. This tool suggests how public meal providers can start to use organic food and become supporters of this market.
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.
Do you want to help ensure high-quality, organic, fresh, regional, seasonal, tasty, and yet economical public meals? This tool provides a concept for a training and networking program for kitchen professionals in public catering facilities.