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This tool focuses on serving techniques as a way to increase the consumption of plant-based food.
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.
This tool provides procurers with options to procure food with lower climate impact through shorter supply chains and preference of seasonal food.
This tool guides procurers in integrating plant-based options into the public procurement of catering services, based on the EU’s Green Public Procurement (GPP) criteria.
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 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.
The sustainability of (public) meals is a substantial issue that has many aspects. This tool presents these aspects as strategic choices to be gradually implemented in public meals provision.