This tool shows how to introduce healthy, plant-based meals in social care homes in ways that will be appreciated by the residents. It relies on integrating the senior citizens as well as the kitchen professionals into the change.
This tool helps to organise a working group, called a “canteen commission”, made up of various stakeholders in a public catering facility. The commission is a contact point for all issues related to the canteen, including awareness-raising about sustainability issues.
Schools have a unique role in teaching and shaping young people's values and attitudes. This tool helps schools raise children's awareness about food waste, acquainting them with school cooks and presenting the canteen work in an event.
Reducing food waste in public institutions is especially difficult for regions without an existing policy on this issue. Developing a strategy and an action plan with a multidisciplinary team can kickstart the change.
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.
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.
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.
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