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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 training material for introducing climate protection measures to kitchen professionals and includes 19 concrete measures concerning food selection, technology, behaviour, and waste management.
How can trade be established between local suppliers and catering companies in times of disrupted value chains? The tool provides general guidelines for connecting with local suppliers in order to reduce public kitchens’ dependency on distant suppliers.
Want to teach children about nutrition and build teachers' capacity to give culinary education? Here are some tips on how to do it systematically.
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.
This tool explains how to increase the knowledge and competence of nutrition among carers of educational care centres.
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.
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.
The upskilling of kitchen professionals may be necessary to help increase the number of plant-based meals in public institutions. This tool provides an approach for organising such training.
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.