From the raw products to the dishes in your plate, how to ensure a healthy and good quality food?
In the conventional sector, food transformation is a key moment in the supply chain where food items are strongly modified with potentially negative effects on health, as well as on the environment. Cities can take action to ensure that the quality of the food is preserved - for example, by ensuring that products are both organic and local in school canteens meals. Transformation can take place with the aim to sell and make profit in the private sector, or to be delivered and eaten in school canteens, to teach and raise awareness in NGOs, or to be preserved at home.
City case studies:
- 100% organic school canteens, in Mouans-Sartoux, France
- Shift of public kitchens’ meals towards healthier and tastier meals with more organic and vegetable-protein based seasonal and local products, in Södertälje, Sweden
- Training of kitchen staff to deliver organic meals in school canteens, in Gothenburg, Sweden
- The richness of Cesena's Bee products, Italy
- The best of what you can get from a catering company, in Rosignano Marittimo, Italy
- What do you do when you don’t have canteens? in Pays de Condruses, Belgium
- How to increase the organic and the local in the same time, for products in school canteens meal? In Mouans-Sartoux, France