Embracing sustainability in vocation training for food professionals
IFAU Institute for Food Studies and Agroindustrial Development
Topics:
OrganicPlant-based menus
Health & wellbeing
Gardening and Farming
Caterers competences
Country:
DänemarkAbstract:
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
Topics:
OrganicReduce food waste
Reduce waste
Health & wellbeing
Caterers competences
Country:
DeutschlandAbstract:
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
Topics:
OrganicAnimal wellfare
Reduce food waste
Reduce waste
Health & wellbeing
Fair wages
Social Inclusion
Procurers competences
Country:
DeutschlandAbstract:
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.