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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.
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.
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.
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.
This tool describes how to provide school meals for children in situations of crisis when they can’t eat at school. The tool can be used by directors of public educational institutions – kindergartens, primary schools, and secondary schools.
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.
This tool shows how to make the provision of sustainable public meals more binding for public institutions by integrating adequate criteria into administrative regulation for sustainable public procurement.
Find out more about the necessary steps to develop a roadmap for sustainable school catering in this tool description.
In crisis situations with a high risk of infection, it makes sense to guide the walking routes of school and day care children in the area of the canteen's food serving area and thus reduce the risk of infection. How such a concept can be designed is presented in this tool.
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 offers a participatory approach to dealing with nutrition and healthy food issues in schools. The school nutrition council involves all relevant stakeholders working together to improve school meals and increase their sustainability.