SAVE THE DATES! From plate to city - Building food governance and food wastage reduction strategies in Europe Brussels (Bloom Hotel), February 5 (...)

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• Less waste in the out-of-home catering sector…
• A coordinated and enhanced cuisine for the Salvation Army
• Full speed ahead on changing behaviour (April 2012)
• Remarkable results
• Local food to reduce food wastage - Discovering Dutch fish
• Local Food, Less Waste
• Show cooking time with GreenCook Dutch Ambassadors (Living Lab Restaurants)

At the restaurant

The out-of-home food consumption sector is now confronted with sustainable development issues, with a pressing need for innovative solutions integrating environmental and social factors within the prioritary criteria for "good service".

Through GreenCook current food professionals and future cooks and chefs willbe sensitised to food saving issues and will work on how to optimise their daily practice. Food wastage avoidance will be thought in vocational schools. Practical handbooks presenting best practices will be published for a professional audience. Prestigious trophies will reward aware cooks and chefs.