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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.
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.
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 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 to make the provision of sustainable public meals more binding for public institutions by integrating adequate criteria into administrative regulation for sustainable public procurement.
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.