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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 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.
Which steps and possible sustainable procurement criteria should procurement officers consider when preparing a call for tenders for catering services? This checklist provides ideas and inspiration.
Use an internal costing system to reduce carbon footprint from foods in lagre-scale kitchens.
An open, organic community garden that enables a number of educational events.
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 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.
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.
Reducing food waste in public institutions is especially difficult for regions without an existing policy on this issue. Developing a strategy and an action plan with a multidisciplinary team can kickstart the change.
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.
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.
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.