The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This work is licensed under the Creative Common Attribution 4.0 international Licence. Project: – Organic Cooks in Public Settings



Many people entrust themselves to catering and food services every day. The desire for regional, seasonal, organic food in private, but also in the public sector is growing. Through this demand the public catering facilities can decisively contribute to develop the organic sector at all levels.


Who? are six partner organizations from five European countries cooperating to promote the integration of sustainable and healthy diet within public catering and hospitality services.



The European project „Organic Cooks in Public Settings” aims to contribute to sustainable and healthy nutrition in public catering facilities through the development of new and innovative ways of teaching and learning about organic cooking in public settings.



Good, local and enjoyable organic food

* Promoting and encouraging use of local organic products by chefs in public canteens.

* Stressing the fact, that organic food in public catering meets the demand for quality, traceability, local development and environment.

* Providing tools for cooks, canteen managers and institutions, helping to implement local, seasonal and organic food into public catering when- and wherever possible.