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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.
Which steps and possible sustainable procurement criteria should procurement officers consider when preparing a call for tenders for catering services? This checklist provides ideas and inspiration.
This tool provides training material for introducing climate protection measures to kitchen professionals and includes 19 concrete measures concerning food selection, technology, behaviour, and waste management.
The networking office provides information, guidance, and training, and supports the sharing of experiences among relevant stakeholders involved in public meals for young people. It mainly focuses on health and sustainability issues.
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 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 to make the provision of sustainable public meals more binding for public institutions by integrating adequate criteria into administrative regulation for sustainable public procurement.
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 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.
This tool offers a template to be used by public catering procurers to help them source inspiring sustainability criteria to be included in tenders and achieve real progress in meeting their organisation’s sustainability goals.
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.