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.
How can trade be established between local suppliers and catering companies in times of disrupted value chains? The tool provides general guidelines for connecting with local suppliers in order to reduce public kitchens’ dependency on distant suppliers.
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.
This tool explains how to communicate with all affected actors in times of crisis. Two topics are addressed that help to take the first steps towards a procedure of how to communicate and manage transparently in situations of crisis.
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.
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.
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.
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.
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