The catering market is not only an important sales market for organic agriculture, but also an important sector in the nutritional turnaround. However, to date, far too few organic products are used in this market. Therefore, new approaches are needed to achieve the goal of organic, regional and thus sustainable communal catering.
FiBL Germany develops strategic concepts and qualified solutions to put more regional, organically produced food on the plates of canteens, refectories, school and daycare kitchens as well as hospitals and retirement homes. The projects involve all relevant levels. This starts with providing advice to policymakers and administrators on how to tap into the market and offers concrete support for local authorities on how to structure tenders in such a way that catering services become more sustainable.
At federal, state and district level, FiBL develops concepts to strengthen and bring together supply and demand for regional and, where possible, organically produced products. To this end, value chains are being established from agriculture to commercial kitchens. Another important role involves consultancy for communal catering facilities, developing individual concepts for sustainable orientation. In addition, the FiBL team offers training for kitchen staff, going beyond regionality and organic to all aspects of sustainability.
