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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.
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.
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.
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.
Portions of public meals are often much too large, leading to increased food waste and/or unhealthy overeating. This tool shows how caterers can reduce their meal sizes to create “regular” and “small” portions.
This tool provides procurers with options to procure food with lower climate impact through shorter supply chains and preference of seasonal food.
Find adaptable procurement criteria for the reduced use and impact of chemicals and consumable goods in the public procurement of catering services in this tool.
This tool provides schools and municipalities options for incorporating organic food criteria into the procurement of catering services.
This tool guides procurers in integrating plant-based options into the public procurement of catering services, based on the EU’s Green Public Procurement (GPP) criteria.
If you plan to procure a new catering service for a public canteen, this tool helps to tackle food waste right from the start. It describes criteria for the procurement of catering services that help motivate catering companies to take actions against food waste.
This tool provides ideas for generic marketing materials to promote organic labels or certificates for public catering facilities and restaurants. This should help raise customer awareness and motivate other caterers to modify their menus and apply for the label/ certificate.
Procured food items are often delivered in plastic packaging. Encourage the use of more recyclable plastics, like PET, by including an appropriate awarding criterion into your call for tender.