All tools
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This tool provides a concept of promoting drinking tap water instead of sweetened drinks or bottled water. As part of the campaign, drinking tap water will be promoted wherever possible to encourage people to change how they use, consume and manage water.
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.
An illustrated poster that inspires for plant-based, seasonal, fresh and sustainable meals. Follow the five principles to compose a climate-friendly dish.
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.
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.
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 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.
This tool supports plant-forward eating by encouraging caterers to include different plant-based diets in their menu plans, from flexitarian to vegan. This helps expose customers to the different recipes and meal possibilities that a more plant-based diet offers.
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.
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.