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.
When public authorities develop new strategies towards a more sustainable food system, kitchen professionals have to implement the new measures. This tool explores ways to motivate kitchen professionals to be an active part of this change.
This tool provides ideas for generic marketing materials to promote organic labels or certificates for public catering facilities and restaurants. This should help raise customer awareness and motivate other caterers to modify their menus and apply for the label/ certificate.
To prevent food waste in public catering, it is important to know how much and what kind of food waste is produced. This tool offers three different approaches on how to implement schemes for monitoring food waste.
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