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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.

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.

This tool suggests environmentally friendly (moist) microfiber-based cleaning methods to save consumption of clean water, energy, and chemicals, as well as avoid straining property surfaces and structures.

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