The SUSTAIN Good Practice Healthy Food Service Compendium is an online interactive guide full of rich media resources and additional learning links. This rich media content provides a deeper, self guided learning opportunity.
This Compendium is aimed at VETs, with a practical focus on pioneering approaches for healthier and greener food service business and indicates how you as a food service sector educator/trainer can encourage your students / SMEs to capitalise on them.
Be inspired by our top Good practices from all over Europe.
How Will You Benefit?
Innovation in food service has never been to the fore more than during the current Covid-19 crisis. Our Compendium brings together many diverse approaches to innovation and behind each approach there are passionate people who want to make a difference through their food service offering!
As VET educators we want you to SEE, BE INSPIRED, AND PROMOTE…
Many of the case-studies combine multiple approaches. It becomes evident how food service SMEs are thriving through practices such as sustainable local sourcing, ethical menu planning and a focus on nutritional health foods, while also fighting against food waste, using eco packaging, and considering planetary health and thus creating new more sustainable business models.
We reveal best practice across the following food service categories, which act as our Compendium Index:
WATCH – Tackling Tough Times & Winning
Chairman and founder of NCASS Bob Fox. Described by some as the ‘Godfather of the food service industry,’ Bob has over 30 years’ experience working in the catering sector; going from selling bacon butties on industrial trading estates to taking over the organisation known today as the Nationwide Caterers Association
Our case studies are sourced from the UK, Ireland, Spain, Slovenia, and Bulgaria. We captured inspirational stories and best practice examples. This Compendium is aimed at VET educators, with a practical focus on pioneering approaches for healthier and greener food service business and indicates how you as a food service operator can capitalize on them.