The project takes up the approach stated in the National Program for Sustainable Consumption (NPNK) of understanding and promoting sustainable nutrition as a concept that is equally health-promoting and ecological.
First, initiatives and experiences of public and private canteens are examined with regard to essential environmental and health aspects, as well as the possibility of integrating ecologically oriented topics into sustainability contexts. This information is intended to provide assistance for companies and institutions to enable health-promoting and environmentally friendly lunchtime catering.
The final report can be viewed here (German).