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

OPUS- Open University of Strasbourg Market potentials of innovative crops in Bavaria Leading a forward-looking approach to agricultural and agri-food adaptation in western Aveyron up to 2050

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

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

Promotion of sustainable food in out-of-home catering in the department "Bouches-du Rhône" (South of France)

Since 2020, the Aix-Marseille-Provence metropolitan region and the Arles area have been jointly implementing a regional food project (PAT) in the Bouches-du-Rhône department. PAT's follow a similar approach to the eco-model regions in Germany, but are not limited to organic food. The two local authorities want to support the region and especially the municipalities in their efforts to offer accessible, local, sustainable and high-quality food in out-of-home catering for all population groups.

0more

Joint supply administration for the delivery of local and biological products for catering in Loire Atlantique

The Loire-Atlantique Department had for several years been carrying out various actions to supply the collective catering sector with local, high-quality and organic food products. In order to go further and achieve the ambitious project objectives, the Department was looking for shared solutions to manage supplies, making it possible to remove the obstacles encountered by the catering companies and local food providers.

0more

0view all