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This tool shows how to introduce healthy, plant-based meals in social care homes in ways that will be appreciated by the residents. It relies on integrating the senior citizens as well as the kitchen professionals into the change.
Reducing food waste in public institutions is especially difficult for regions without an existing policy on this issue. Developing a strategy and an action plan with a multidisciplinary team can kickstart the change.
How can organic food be procured when there is no well-developed organic food supply chain? This tool can help by showing how to map local organic farmers and other organic producers.
To promote the benefits and increase the acceptability of organic food among different stakeholder groups in public institutions, lectures by scientists or other experts can be organised by the public administration.
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.