New Criteria for Greener and Healthier Public Canteen Menus
A new JRC report presents sustainable criteria for public food procurement: how schools, hospitals, or public institutions purchase, source, and manage food and drinks. The proposed criteria aim to promote healthier and more sustainable food choices, whether they are prepared and served in the canteen, through catering, or in vending machines. Although not mandatory, the criteria are intended to help national, regional, and local authorities improve the sustainability of the food system and use public food procurement strategically to address environmental, social, including health-related, and economic considerations.
Read more