A key solution approach for a more sustainable diet is the design of fair food environments, which is understood to include healthier and more sustainable mass catering (GM). Bremen already recognized this task in 2018 with its “Action Plan 2025 – Healthy Nutrition in Community Catering in the Municipality of Bremen” and set itself the goal of increasing the quality of community catering and switching the range to 100 percent organic and, as far as possible, regional products. Against the background of the “House of Food” (Copenhagen) and the model project “More Organic for Bremen KiTas”, Bremen is focusing on further training and consulting by a future competence center for sustainable nutrition. In the meantime, digital training services will support food transition efforts. The aim is to enable actors in public organizations to increase the share of regional, seasonal and low-processed organic food in a cost-neutral way and in line with the goals of the action plan, and to reduce food waste. ISIconsult evaluates digital training events, which serves the purposes of self-monitoring, supply improvement and accountability. The evaluation is intended to provide guidance and collect qualitative and quantitative data to assess and evaluate the quality of outcomes and work processes.
Evalutation of digital training courses to achieve the goals of the “Action Plan Healthy Nutrition in Community Catering of the Municipality of Bremen”
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