In a nutshell
What?
The goal is to bring products from biodiversity-promoting, regional agriculture onto the plates in communal catering. It focuses on the products maize, biodiversity-friendly meat, e.g. from extensive pasture farming and pulses. This aligns with the “Farm to Fork” strategy of the European Green Deal.
Why?
Sustainable communal catering is considered a key lever for transforming our food system. Increasing the use of biodiversity-friendly products in settings like daycare centers, schools, and hospitals contributes to access to healthy and fresh food for all and strengthens resilience through regional food supply. Additionally, by consuming products from biodiversity-promoting agriculture, we help preserve biodiversity.
How?
Together with practice partners, we developed innovative solutions in a series of workshops—covering meaningful product design, business models, processing, distribution, and trade. These solutions were co-created, validated, and practically implemented along the value chain with all stakeholders. This culminated in three action days, where legumes were prepared in a canteen and their importance for biodiversity-promoting agriculture is highlighted at an information stand.
