Download
Studies
Search
Search
Language
de en fr

Project details
"Empowering Public Food Procurement": sustainable food in the European catering sector

Description

  • Project duration: 2017 - 2019
  • Client: European Commission
  • Country or region: Europe
  • Department(s):
    Sustainable catering

Latest Projects

Annual assessment of consumption of organic products in France Banque des territoires – Market research for the ecological and energy transition Analysis of the market structure and market share of organic products within the out-of-home catering sector in Germany

Project aim:
The aim of this European Erasmus+ project is to contribute to the empowerment of local players in the sustainable food procurement for the catering sector in Europe. The project brings together eight organizations in six countries: France, Austria, Czech Republic, Germany, Slovenia and the Netherlands. At the end of the project, European common leading principles to perform more sustainable food procurement in the catering sector will be proposed.

Activities of ECOZEPT:
The activities in details are: putting together practical knowledge of trainers on how to build sustainable food procurement at local scale; pooling concrete examples of good practices and innovative approaches; proposing concrete recommendations for representatives / chefs / managers of municipalities catering, and for trainers who support them. The project is coordinated by ECOZEPT and runs from September 2017 until August 2019

Client:
Erasmus+ European Commission

Similar projects

Bio Regio Management in Munich

Coordination office „Management of regional organic food in the out-of-home-catering”

The aim of the project is to continuously increase the share of organic products in out-of-home-catering in the city of Munich. Therefore, the existing organic-local market structures are to be captured and strengthened. Further local value chains will be built up and established, as well as flanked by information and networking offers. In order to fulfil these tasks a coordination office “Management of regional organic food in the out-of-home-catering” in the city of Munich will be created.

0more

Support for the Sustainable Out-of-Home Food Service missions of the Aix Marseille Provence metropolitan area and Pays d'Arles

The Aix Marseille Provence metropolitan area and the local authority Pays d'Arles have joined forces to create a territorial food project covering the Bouches-du-Rhône department. The two local authorities aim to support the region's move towards local, sustainable, high-quality food that is accessible to all. The PAT is continuing the support it began providing in 2021 to local authorities for sustainable collective catering by relaunching the “Nos Cantines durables” program for a period of 3 years (2024-2027).

0more

Elaboration of a good practice guidance for puplic canteens

Elaboration of a good practice guidance for the consideration of more organic and regional products in the awarding of public catering services in Saxony (Germany).  The study also aims to show how regional and organic value chains can be strengthened through increased demand by the part of public catering institutions.

0more

0view all