City of Athens municipal clinics, in cooperation with the Department of Resilience and Sustainability and RHEA (Regenerative Healthcare European Association) have developed an experiential and action learning pilot for promoting sustainable and healthy diets to residents. The solution moves beyond nutrition counselling and gives practical tools to par-ticipants to integrate sustainable diets...

The Kharkiv Children Food Living Lab (KCFLL) was established as a platform for cooperation and the co-production of knowledge and solutions through shared local experiences. The core mission of KCFLL was to co-create and disseminate knowledge and innovative approaches to children’s meals. It explored various theoretical and practical aspects of children's food, addressing issues such as food...

In the Altza district of San Sebastian, the Donostia Urban Lur project provides new farmers with access to agricultural plots in public land. They are equipped with a water supply, a 380 square metre greenhouse tunnel and access for mechanical tools. Fomento San Sebastian combines the access to land with the provision of training, coaching and organizes farmers’ market with a festival...

The City of Oslo has developed guides and materials for meat-free school meals (age 13-15 and 16-18) that would help other cities and municipalities interested in implementing meat-free school meals. These guides and materials would be of interest to other cities and municipalities or other relevant organisations managing school meals with a sustainable and healthy profile. Potential...

The City of Oslo developed routines for food waste prevention and a system for food waste monitoring, using EQS Quality System and Microsoft 365 tools such as Power Apps and Power BI. Oslo developed new routines based on already existing systems, templates and procedures. The solution addresses food waste in public nursing homes but can be adjusted and transferred to other settings. Other...

Guide to sustainable and healthy food in the workplace. Target groups: tenants/employers, real estate companies and canteen operators. The City of Oslo collaborated with Höegh Real Estate Company and Sodexo Norway and experimented with solutions for sustainable and healthy food in the workplace, in an office building in Oslo. For many people, 1 out of 3 meals are consumed in the workplace,...

Developed by the City of Rijeka, these guidelines offer comprehensive strategies for food waste management, integrating insights from various fields. The guidelines aim to support municipalities, food service providers, and organizations in adopting more sustainable practices. The guidelines tackle the issue of inefficient food waste management by offering an interdisciplinary approach,...

The Sustainable Cookbook, developed by the City of Rijeka, is a resource for promoting sustainable food consumption practices. It offers a collection of recipes that emphasize reducing food waste, using local ingredients, and encouraging environmentally friendly cooking methods.  The cookbook addresses the issue of unsustainable food practices by promoting recipes that minimize waste and...

The Food Waste Analyzer App is a digital tool designed to track and reduce food waste in various settings. By collecting and analyzing data, it helps users understand waste patterns and make data-driven decisions to minimize waste. The app is ideal for SMEs, food labs, and municipalities looking to enhance sustainability practices. Partnerships are sought for collaboration on further...

LÄHELLÄ, meaning 'near' in the Finnish language, is a sustainable local food event concept, where local food producers and other organisations working with food sustainability issues have been invited to Tampere Market Hall for a day to present their products and activities to customers. The aim is to introduce local food to customers and to increase cooperation be-tween local producers and...