Source: https://www.stratkit.eu/fi/innoituksen-l%C3%A4hteit%C3%A4/?topic_quality_organic=on

Innoituksen lähteitä

Poliittiset päättäjät, hankkijat, ruokapalvelut, pk-yritykset ja kansalaisjärjestöt, sekä konsultit ja tutkijat kehittävät strategioita kestävämmille julkisille ruokapalveluille kaikkialla Itämeren alueella. Täällä jaamme parhaat ideat, joita voit selata aiheen tai maan mukaan. Innostu ja lisää oma esimerkkisi englanniksi!

Embracing sustainability in vocation training for food professionals

IFAU Institute for Food Studies and Agroindustrial Development

Abstract:

Copenhagen Hospitality College in Denmark offers vocational education and professional training to chefs, kitchen staffs and waiters. More than 850 students are enrolled at the facility and, every year more than 6,000 professionals receive vocational training here. The modernized vocational education provides the students with extensive and hands-on competences within food quality and origin, sustainable production, and cooking skills central to implement sustainability aspects in practice.

Organic transformation of public kitchens under the Organic Action Plan 2020

DTU Food Institute

Abstract:

This is a Best Practice of a policy for having more organic food in public meals. It is an example of how the transformation in public kitchens to cook organic food can be implemented and also illustrates the importance of linking experiences from practice to policy levels.

Three public nurseries in Rybnik “Happy Fish”

Municipal nurseries in Rybnik - Happy fish nurseries

Abstract:

Despite the obstacles of an obsolete national food approach, Wesołe Rybki nurseries managed to introduce smart food policy and practices, food waste reduction, as well as hints on sustainable food educations.

Berlins canteen of the future

Berlins canteen of the future

Abstract:

Kantine Zukunft Berlin, funded by the Berlin Senate Administration for Justice, Consumer Protection and Anti-Discrimination, facilitates the sustainable transformation of Berlin's public communal gastronomy. Through active and long-term consultation in canteen kitchens, with seminars, workshops as well as networking events, and most importantly, in collaboration with canteen stakeholders, the project refines, or rather redefines, the urban canteen landscape towards more quality and appreciation.

Tender with sustainability criteria for the State Office canteen

State Office for Nature, Environment and Consumer Protection North Rhine-Westphalia

Abstract:

In 2018, representatives of the Environmental State Office of North Rhine-Westphalia created a new tender for the canteens for their employees in a participative process. The result is a tender that includes a suitable list of sustainability criteria. For two canteens of the agency, the tender was the basis for procuring new catering services.

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