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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.
An illustrated poster that inspires for plant-based, seasonal, fresh and sustainable meals. Follow the five principles to compose a climate-friendly dish.
An open, organic community garden that enables a number of educational events.
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 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.
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.
Workshops for kitchen-staff and pupils organised by professional cooking trainers to learn more about vegetarian school 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.
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 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.
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.