All tools
Use filters and search for keywords in our library to find tool that are relevant for you.
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.
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.
This tool explains the benefits and requirements of as well as provides tips for installing the self-service line
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.
An important part of food waste – the plate waste – is generated during the serving and consumption of food. This tool helps with prevention of this food waste with customers.
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.
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 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.
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.
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.