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 provides a concept of promoting drinking tap water instead of sweetened drinks or bottled water. As part of the campaign, drinking tap water will be promoted wherever possible to encourage people to change how they use, consume and manage water.
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.
This tool provides training material for introducing climate protection measures to kitchen professionals and includes 19 concrete measures concerning food selection, technology, behaviour, and waste management.
How can trade be established between local suppliers and catering companies in times of disrupted value chains? The tool provides general guidelines for connecting with local suppliers in order to reduce public kitchens’ dependency on distant suppliers.
Compared to ordinary Cook and Serve and Cook and Chill meal manufacturing methods, Cook Cold, i.e. cold manufacturing, enables a continuous manufacturing process in the central, conventional or satellite kitchen. Manufacturing freshly cooked meals in this way saves energy and human resources as well as it prevents food waste.
This tool explains how to communicate with all affected actors in times of crisis. Two topics are addressed that help to take the first steps towards a procedure of how to communicate and manage transparently in situations of crisis.
How can trade be created between farmers, small-scale processors, and catering companies? This tool provides a concept for a dialogue between these stakeholders to get to know each other and discuss the potentials and obstacles to business relationships.
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.
How can practitioners, like caterers or procurers, be motivated to implement sustainability measures for public meals? This tool suggests that sharing experiences and learnings from other practitioners on good practices can be a powerful motivational trigger.
These cookies are essential to provide you with services available through our website and to enable you to use certain features of our website. Without these cookies, we cannot provide you certain services on our website.
These cookies are used to collect information to analyze the traffic to our website and how visitors are using our website. For example, these cookies may track things such as how long you spend on the website or the pages you visit which helps us to understand how we can improve our website site for you. The information collected through these tracking and performance cookies do not identify any individual visitor.