Municipal Catering Services – Sustainable and Healthy (SVB)

Result

The project “Municipal Catering Services – Sustainable and Healthy” led to the following results:

• Increased share of organic and fair-trade food products
• Menu planning aligned with seasonal and regional ingredients
• Workshops and training on sustainable menu development conducted
• Pilot weeks successfully implemented with vegetarian and innovative dishes
• Quick-win measures and three implementation variants developed
• Recommendations for long-term integration of sustainable nutrition in public kitchens formulated

Description

The project examined the feasibility of sustainable nutrition in Uster’s municipal catering services using the Dietenrain care centre as a pilot site. Over three phases – analysis, pilot implementation and integration – purchasing data were analysed, sustainable menus developed, and pilot weeks conducted. Staff workshops and resident surveys accompanied the process.

The aim was to use at least 30 % organic products, source fish exclusively from sustainable fisheries, and apply Fairtrade principles throughout. The project served as a model for promoting sustainability and health in public catering.

Key data

Further documents and links