Eating habits and nutrient intake examined. - Saxony aims to boost healthier dining options beyond the home.
Through a project, schools, care facilities, and government organizations will be aided with practical training sessions and consultations. The aim is to guide and train at least 60 major kitchens, educate diners, and assist in tender processes. This project will continue until fall 2027.
"We urge, suggest, and bolster kitchens in incorporating more local and bioregional food into their menus," Günther added. This frequently involves addressing logistical issues and coming up with innovative recipes rather than focusing on price differences. "By employing more regional food, we reinforce Saxon farming and Saxon culinary businesses." Moreover, it reduces the distance between farmers and consumers, thus conserving the environment. Ultimately, it generates considerable economic benefits.
The initiative is financed through approximately 1.8 million euros. It was set up by the Saxon Environment, Agriculture, and Geology Department. The company handling the project is Berlin-based Speiseräume - Urban Food Concepts GmbH. Prospective kitchens can connect directly with the Dresden project office for more information.
Read also:
- Tough return to normality in snow and ice
- Fewer unauthorized entries: Domino effect through controls
- Trial against BND employee from mid-December
- Xhaka leads Leverkusen to triumph in cup tournament, scoring two goals.
Nutrition expert Wolfram Günther emphasized the importance of incorporating local and bioregional food into canteens' menus, suggesting that it can benefit Saxon farming and culinary businesses. With financial support from the Saxon Environment, Agriculture, and Geology Department, the initiative aims to help at least 60 major kitchens in Saxony schools and other institutions, providing practical training and consultations until fall 2027. Wolfram Günther also pointed out that by promoting regional food, they can reduce environmental impact and generate economic benefits.
Source:
