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An illustrated poster that inspires for plant-based, seasonal, fresh and sustainable meals. Follow the five principles to compose a climate-friendly dish.
This tool provides training material for introducing climate protection measures to kitchen professionals and includes 19 concrete measures concerning food selection, technology, behaviour, and waste management.
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.
Learn more about how to set up culinary workshops to show young people the connection between growing their own vegetables, and cooking and eating enjoyable, healthy plant-based meals together.
This tool helps school caterers to monitor the generation of food waste in school kitchens and dining halls and to record developments in its reduction.
Young people can learn about healthy and sustainable food in a fun way with the help of a card game which visualises important nutritional facts and allows players to create their own menus.
Workshops for kitchen staff and pupils organised by professional cooking trainers to learn more about vegetarian school meals.
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.
This tool consists of various measures which help catering providers and the people working in kitchens and dining halls to take action in tackling food waste.
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 offers a participatory approach to dealing with nutrition and healthy food issues in schools. The school nutrition council involves all relevant stakeholders working together to improve school meals and increase their sustainability.
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.
How can teachers and school managers involve children in implementing food waste reduction solutions, influencing their eating habits and their attitudes toward food? Find some concrete guidance in this tool.