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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.
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 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 consists of various measures which help catering providers and the people working in kitchens and dining halls to take action in tackling food waste.
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.
Sustainability updates are an excellent way for canteens to present their efforts towards increasingly sustainable (public) meals, and for their customers to learn about this work.
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.
This tool helps users get started with the implementation of a system for replacing single-use packaging with reusable containers, tackling food waste and waste from packaging at the same time.
How can teachers and school managers involve children in implementing food waste reduction solutions, influencing their eating habits and their attitudes toward food? Find some concrete guidance in this tool.
This tool offers a template to be used by public catering procurers to help them source inspiring sustainability criteria to be included in tenders and achieve real progress in meeting their organisation’s sustainability goals.
To prevent food waste in public catering, it is important to know how much and what kind of food waste is produced. This tool offers three different approaches on how to implement schemes for monitoring food waste.
Set measurable goals on products your organisation wishes to decrease and increase and keep track of your purchases of specific food items.