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Caterers planning to use EU or national eco-labels to promote their organic meals have to ensure that they contain a high share of organic ingredients (at least 95%), leaving no room for a transition phase. Learn how to establish a national or local eco-label specifically for caterers, who may use differing amounts of organic food in their meals.

The upskilling of kitchen professionals may be necessary to help increase the number of plant-based meals in public institutions. This tool provides an approach for organising such training.

This tool supports plant-forward eating by encouraging caterers to include different plant-based diets in their menu plans, from flexitarian to vegan. This helps expose customers to the different recipes and meal possibilities that a more plant-based diet offers.

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.

This tool provides ideas for generic marketing materials to promote organic labels or certificates for public catering facilities and restaurants. This should help raise customer awareness and motivate other caterers to modify their menus and apply for the label/ certificate.

This tool helps to make regional organic agriculture more visible for young people and offers strategies to get more regional organic food onto their plates. It encourages closer links to regional organic farmers, the provision of educational material, and changes in the menu.

This tool shows how public authorities can promote the drinking of tap water from reusable bottles. Drinking tap water saves money, supports human health, and has a positive climate impact.

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 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.

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