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How can trade be established between local suppliers and catering companies in times of disrupted value chains? The tool provides general guidelines for connecting with local suppliers in order to reduce public kitchens’ dependency on distant suppliers.
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.
This tool provides procurers with options to procure food with lower climate impact through shorter supply chains and preference of seasonal food.
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.
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.