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

Social Cooperative “With roe – with vitality” in Rybnik

Bistro z Ikrą

Abstract:

In the social cooperative “With roe – with vitality” prepares more than 100 healthy, innovative and delicious meals for the people in Rybnik, including senior citizens and kids from low-income families. The cooperative mainly employs people with intellectual disabilities, providing them a chance on the labour market. The cooperative was founded by the Polish Association for Persons with Intellectual Disabilities and City of Rybnik.

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.

School on a Fork Foundation

School on a Fork Foundation

Abstract:

School on a Fork Foundation is a non-governmental organization that promote healthy diet with passion among children, parents, teachers, and kitchen staff in schools and preschools.

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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