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Diet for a Green Planet is a five criteria concept with a system perspective that offers framework and tested tools to support sustainable meals.
Want to teach children about nutrition and build teachers' capacity to give culinary education? Here are some tips on how to do it systematically.
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.
This tool explains how to increase the knowledge and competence of nutrition among carers of educational care centres.
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.
Do the school meals and dining environment meet the expectations of pupils and parents? Find ideas for collecting customer feedback in the example questionnaire and process description.
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.
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.
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.
Did you ever consider how much water, energy, detergent, dish-washing equipment, labour, and money could be saved by removing trays in public catering? This tool provides guidance on how to stop using trays.
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.