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.
Schools have a unique role in teaching and shaping young people's values and attitudes. This tool helps schools raise children's awareness about food waste, acquainting them with school cooks and presenting the canteen work in an event.
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.
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.
If you plan to procure a new catering service for a public canteen, this tool helps to tackle food waste right from the start. It describes criteria for the procurement of catering services that help motivate catering companies to take actions against food waste.
How can teachers and school managers involve children in implementing food waste reduction solutions, influencing their eating habits and their attitudes toward food? Find some concrete guidance in this tool.
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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