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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 focuses on serving techniques as a way to increase the consumption of plant-based food.
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.
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.
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.
Learn more about how to set up culinary workshops to show young people the connection between growing their own vegetables, and cooking and eating enjoyable, healthy plant-based meals together.
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.
This tool helps to avoid food waste in catering services by taking an overall view of the public meal provision process, learning about the reasons for waste, and then eliminating them.
This tool helps school caterers to monitor the generation of food waste in school kitchens and dining halls and to record developments in its reduction.
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.
How can organic food be procured when there is no well-developed organic food supply chain? This tool can help by showing how to map local organic farmers and other organic producers.
Young people can learn about healthy and sustainable food in a fun way with the help of a card game which visualises important nutritional facts and allows players to create their own menus.
When public authorities develop new strategies towards a more sustainable food system, kitchen professionals have to implement the new measures. This tool explores ways to motivate kitchen professionals to be an active part of this change.
Did you ever consider how much water, energy, detergent, dish-washing equipment, labour, and money could be saved by removing trays in public catering? This tool provides guidance on how to stop using trays.