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.
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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