Developing competences in food aims to empower individuals involved in public catering, such as chefs, menu developers, and other food professionals. The primary goal is to enhance awareness of seasonal, local and plant-rich food products, discover new tastes and dishes, and promote sustainable food practices. This initiative seeks to transform food habits, encourage envi-ronmentally sustainable and healthy consumption, support local food production, and aid local farmers.
How to do it
Suggested actions
- Competence development sessions: Organize sessions on novel and sustainable foods for chefs, menu developers, and other public catering stakeholders.
- Sustainable menu creation: Develop and implement sustainable menus that incorporate local and seasonal plant-rich food products.
- Piloting new menus: Test the newly created menus in public catering settings to evaluate their feasibility and acceptance.
- Workshops and collaboration: Conduct workshops involving municipalities, companies, and other stakeholders to foster collaboration and share best practices in public catering.
Local adaptations
Vidzeme, Latvia
In Vidzeme, there are specific challenges related to the knowledge gaps among public kitchen chefs and menu develop-ers regarding new food combinations, the use of seasonal and plant-rich products, and effective menu planning to in-clude more local products. Additionally, the public catering procurement processes need to align with the new menus that emphasize local food products. The relevance of this concept is underscored by the region’s efforts to develop sus-tainable food systems as part of the Horizon 2020 project „Cities2030,“ which involves improving public procurements for catering.
Vejle, Denmark
In Vejle, the local adaptation of food education initiatives is significantly enhanced through the GastroCrowd network and the GastroDays events. GastroCrowd provides a platform for chefs, gastronomers, and food enthusiasts to collabo-rate, share knowledge, and innovate around sustainability, health, and biodiversity. GastroDays, a key component of this initiative, focus on practical demonstrations and workshops, allowing participants to explore seasonal and plant-rich food products, new culinary techniques, and sustainable practices. This approach supports the transformation of food habits and promotes environmentally sustainable and healthy consumption in public catering.
KISMET Actions & Tools
List of activities (Vidzeme)
This Action&Tool is still under construction.
Expect a comprehensive list of activities tailored to specific target groups, accompanied by visually appealing and engaging informational materials (Vidzeme Planning Region).
Gastro Days (Vejle)
The Vejle case has organized several Gastro Days for food and nutrition professionals, chefs, and others working in the food industry.
These events have highlighted various aspects of creating more sustainable food systems, such as incorporating more Danish-grown legumes, cooking with seasonal ingredients, and minimizing food waste.
Check out their explanatory video about Gastro Days or explore an example where they visited a local hotel and conference centre. This visit inspired participants to use locally grown produce while reducing food waste.
Related knowledge
Mattanken
Mattanken aims to contribute to sustainable public meals. It offers experiences and knowledge about school meals and holistic food education in primary schools.
Tools for healthy and climate-friendly food in professional kitchens
A collection of knowledge and tools to support healthy and climate-friendly food in professional kitchens.
Metodik og Smag (Methodology and taste)
Through knowledge communication and inspiration, Metodikogsmag.dk wants to help professional kitchens get a grip on methodology and good taste when preparing food for many with a focus on meals that take health and climate into account.
GastroCrowd
GastroCrowd, organized by Culinary Institute by Vejle Erhverv, is a network that unites gastronomic enthusiasts and professionals with a shared passion for food. The community is designed for chefs, kitchen staff in institutions and canteens, and other food enthusiasts who seek to gain new knowledge and broaden their culinary horizons.
GastroCrowd focuses on taste, technique, and innovation while addressing health and climate challenges. Members collaborate to inspire and share ideas, working towards solutions for climate change, biodiversity, and health through food.
