[{"data":1,"prerenderedAt":154},["ShallowReactive",2],{"pages-69c3ec8801e4edd81d9c7bf4":3},{"_id":4,"state":5,"name":6,"category":7,"theme":8,"components":9,"keywords":117},"69c3ec8801e4edd81d9c7bf4","active","Food Services Working Group","discover","food_environments",[10,22,29,37,45,51,57,77,100],{"type":11,"index":12,"variation":13,"imageURL":14,"title":15,"description":17,"button":19},"header",0,"image_left","https://planeateu.retool.com/api/file/9a8d7ddc-161d-47a0-b0a0-faad773b9250",{"en_GB":16},"Food Service Working Group (VIMOSZ)",{"en_GB":18},"Responsible for engaging stakeholders from the contract catering sector, as well as identifying and testing best practices and interventions, to promote healthier and more sustainable eating habits.",{"label":20,"URL":21},{"en_GB":21},"",{"type":23,"index":24,"variation":25,"imageURL":21,"title":26,"description":27},"title_and_text",1,"title_description",{"en_GB":21},{"en_GB":28},"Surveys and interviews were conducted. Key barriers and enabling factors for improving food environments and fostering sustainable dietary behaviour change were identified. A long list of potential meso-level interventions and good practices was developed. Five good practices were shortlisted and evaluated through structured surveys. This collective assessment resulted in the selection of three promising interventions.",{"type":30,"index":31,"variation":13,"imageURL":32,"title":33,"description":35},"image_and_text",2,"https://planeateu.retool.com/api/file/ba919e20-d04b-4adb-a064-fce5b3270d9a",{"en_GB":34},"Barriers and enablers",{"en_GB":36},"**Barriers**\n- High operational costs and limited budget \n- Healthy foods perceived as expensive \n- Inflexible public procurement rules \n- Low nutritional knowledge among consumers \n- Limited staff capacity and time \n\n\n**Enablers**\n- Education and awareness-raising \n- Clear and effective communication \n- Supportive policy and targeted funding \n- Professional training and skill development \n- Simple, context-adapted solutions",{"type":30,"index":38,"variation":39,"imageURL":40,"title":41,"description":43},3,"image_right","https://planeateu.retool.com/api/file/fd446c44-a9b1-467b-b284-20f72ccdc2cf",{"en_GB":42},"Interventions",{"en_GB":44},"**A TABLE! MANGEONS BIEN, JETONS MOINS / TIME TO EAT! EAT WELL, THROW LESS**\n\n\nIntroduction of a regional programme connecting local organic farmers with collective catering services. Results:\n- Support to 70 collective kitchens serving schools, leisure centres, senior homes and hospitals, reaching ~1,5 million meals annually across the region\n- Reducing ultra-processed foods and food waste through menu changes and training\n- Promoting local, seasonal and organic food sourcing in public catering\n- Strong education and awareness-raising component for children, adults and seniors\n- Strengthening local supply chains by linking 25 producers directly to 25 canteens\n\n\n*Image from Freepik*",{"type":30,"index":46,"variation":13,"imageURL":47,"title":48,"description":49},4,"https://planeateu.retool.com/api/file/09b6ddcb-5547-4fd1-ad3f-e7bbc8a03ef7",{"en_GB":21},{"en_GB":50},"**HUNGAST GROUP HUNGARY – BUFFET SERVICE IN CHILD CATERING** \n\n\nIntroduction of a buffet-style school catering model replacing fixed portions with self-service. Results:\n- Empowering children to choose portions according to their energy needs\n- Up to 40% reduction in food waste in participating schools\n- Improved acceptance of meals and higher satisfaction among students\n- Strong educational dimension supporting mindful eating and sustainability\n- Already implemented in 55 institutions, reaching around 14,000 children\n\n\n*Image from Freepik*",{"type":30,"index":52,"variation":39,"imageURL":53,"title":54,"description":55},5,"https://planeateu.retool.com/api/file/800e09cc-26b2-4d66-a48a-02471a73a1d9",{"en_GB":21},{"en_GB":56},"**BIOGASTRO – SALAD BAR, SOUP BAR, PASTA BAR** \n\n\nIntroduction of self-service salad, soup and pasta bars in school canteens. Results:\n- Increasing fruit and vegetable consumption through choice and variety\n- 70–80% of students regularly choose fresh salads\n- Encouraging reduced meat consumption with attractive plant-based options\n- Promoting autonomy and healthier eating habits among children aged 3–18\n- Strong educational component supported by videos and awareness-raising activities\n\n\n*Image from Freepik*",{"type":58,"index":59,"variation":60,"title":61,"button1":63,"button2":67,"button3":71,"button4":75},"button_group",6,"title_top",{"en_GB":62},"Read more",{"URL":64,"label":65},"https://planeateu.retool.com/api/file/f31e6a4d-d5af-4f62-be94-6c23b45bda40",{"en_GB":66},"Report Creation",{"URL":68,"label":69},"https://planeateu.retool.com/api/file/b7ac69ea-a16f-46a4-80d6-770ce2af0a71",{"en_GB":70},"Report activities and results",{"URL":72,"label":73},"https://www.vimosz.org/en/fooldal/",{"en_GB":74},"Vimosz website",{"URL":21,"label":76},{"en_GB":21},{"type":78,"index":79,"variation":60,"title":80,"contact1":82,"contact2":88,"contact3":94},"contacts",7,{"en_GB":81},"Contacts",{"imageURL":83,"name":84,"description":86},"https://planeateu.retool.com/api/file/ac19edbc-c2ff-4031-bca3-fd297d2723c6",{"en_GB":85},"Dr. Lajos Böröcz",{"en_GB":87},"Leader of the CWG Food services, Contract catering expert",{"imageURL":89,"name":90,"description":92},"https://planeateu.retool.com/api/file/f3a33b0d-0311-4bde-bb69-105c08b706c2",{"en_GB":91},"Zsolt Páger",{"en_GB":93},"Quality and food safety expert",{"imageURL":95,"name":96,"description":98},"https://planeateu.retool.com/api/file/18c58c0e-1bde-44dc-a87c-307d475c6c37",{"en_GB":97},"Ferenc Sáfár",{"en_GB":99},"Contract catering and communication expert",{"type":78,"index":101,"variation":60,"title":102,"contact1":103,"contact2":109,"contact3":114},8,{"en_GB":21},{"imageURL":104,"name":105,"description":107},"https://planeateu.retool.com/api/file/1304c8d2-003d-4d91-b703-7a0356f5a8d9",{"en_GB":106},"Gabriella Szurovecz",{"en_GB":108},"Researcher",{"imageURL":110,"name":111,"description":113},"https://planeateu.retool.com/api/file/8cf6f8e0-f37c-4f77-a56c-fe9d93146b14",{"en_GB":112},"Fruzsina Harmatos",{"en_GB":108},{"imageURL":21,"name":115,"description":116},{"en_GB":21},{"en_GB":21},[118,119,120,121,122,123,124,125,126,127,128,129,130,131,132,133,134,135,136,137,138,139,140,141,142,143,144,145,146,147,148,149,150,151,152,153],"food systems","sustainable diets","healthy diets","food environment","stakeholder engagement","co-creation","food policy","food service sector","public catering","institutional catering","school meals","contract catering","catering companies","HORECA sector","sustainable food practices","healthy eating habits","dietary behaviour change","nutrition improvement","food sustainability","plant-based diets","balanced diet","nutrition knowledge","good practices food services","best practices catering","food service innovations","behaviour change interventions","school food interventions","self-service buffet","school buffet system","menu management system","food waste monitoring","food waste reduction","increased vegetable consumption","healthier food choices","sustainable catering impact","behavioural change results",1776157874022]