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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.
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.
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.
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 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.
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 shows how public authorities can promote the drinking of tap water from reusable bottles. Drinking tap water saves money, supports human health, and has a positive climate impact.
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.