Climate-smart public meals through increased knowledge and know-how

Aim and goal

Within the project, participating organizations will reduce their climate impact. This will be achieved by changing their purchasing of raw materials and by reducing food waste. The goal is for participating organisations to reduce their climate impact by, on average, 13 percent.

Challenge

The climate impact of our society needs to be reduced significantly and, to achieve this, changes need to be made in all sectors. A significant part of today's climate impact arises from the food we eat, therefore each one of us can make a difference by the choices we make.

Solution

Every day, about 3 million public meals are served in Sweden in schools, and in health and social care. There is a great potential to influence food choices and lifestyle via the food served. Eating habits, founded in adolescence, will be carried with us throughout our lives. Therefore, the food served in the public sector is an important guide toward sustainable and healthy eating habits. By increasing knowledge about which food is preferable from a climate point of view but also tasty and healthy, we equip public meal industry for the future.

Activities in project

Web-based training created by the Västra Götaland region on climate-smart food
• Practical and theoretical inspirational training in plant-based cooking
• Workshops on food waste, nudging and plant-based-menus
• Development of communications materials for designated target groups
• Coaching
• Follow-up of climate impact

Effect

The societal benefit of this project is to contribute to reduced climate impact from meals served in public kitchens and to provide guidance for healthy and good eating habits.

Practical training in plant-based cooking technology and nutritional aspects is an important part of the Project.