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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.
Did you ever consider how much water, energy, detergent, dish-washing equipment, labour, and money could be saved by removing trays in public catering? This tool provides guidance on how to stop using trays.
Find adaptable procurement criteria for the reduced use and impact of chemicals and consumable goods in the public procurement of catering services in this tool.
Procured food items are often delivered in plastic packaging. Encourage the use of more recyclable plastics, like PET, by including an appropriate awarding criterion into your call for tender.
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 explains the benefits and requirements of as well as provides tips for installing the self-service line
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.
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 suggests environmentally friendly (moist) microfiber-based cleaning methods to save consumption of clean water, energy, and chemicals, as well as avoid straining property surfaces and structures.