All tools
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This tool suggests how young children can learn about and enjoy different types of vegetables, fruits, berries, and dishes containing them in positive and creative ways.
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.
Some people have no place to cook their meals and others have food left over that they would like to make freely available to others. This tool provides guidelines for organising social kitchens and a social fridge network.
The use of organic food may be minimal or even non-existent in public catering facilities. This tool suggests how public meal providers can start to use organic food and become supporters of this market.
Public procurement and catering organisations need to operate more sustainably. This tool is about setting up a strategy process for an organisation (business) to help find its way in terms of sustainability.
The sustainability of (public) meals is a substantial issue that has many aspects. This tool presents these aspects as strategic choices to be gradually implemented in public meals provision.
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 aims at including criteria for sustainably produced palm oil in public procurement.
This tool offers procurement officers a set of criteria on sustainable soy and soy-based products to be included in a call for tender for food or catering services.
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.
Do you want to help ensure high-quality, organic, fresh, regional, seasonal, tasty, and yet economical public meals? This tool provides a concept for a training and networking program for kitchen professionals in public catering facilities.