With PLAN\u2019EAT<\/strong>, the impact of nudging strategies for food services will be maximized by adding new behavioural mechanisms and through the recommendation of enabling policy interventions at macro-level.<\/p>\n [\/et_pb_cta][et_pb_divider divider_weight=”3px” _builder_version=”4.19.2″ _module_preset=”default” positioning=”absolute” vertical_offset=”12%” horizontal_offset=”5%” vertical_offset_tablet=”8%” vertical_offset_phone=”8%” vertical_offset_last_edited=”on|desktop” horizontal_offset_tablet=”0%” horizontal_offset_phone=”12%” horizontal_offset_last_edited=”on|tablet” width=”15%” max_width=”15%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”3px|||||” locked=”off” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” make_equal=”on” custom_padding_last_edited=”on|phone” admin_label=”Ligne” _builder_version=”4.19.2″ _module_preset=”default” width=”70%” width_tablet=”90%” width_phone=”90%” width_last_edited=”on|tablet” max_width_tablet=”90%” max_width_phone=”90%” max_width_last_edited=”on|desktop” custom_padding=”||4vw||false|false” custom_padding_tablet=”||4vw||false|false” custom_padding_phone=”0px||4vw||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ admin_label=”Colonne” _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][dsm_text_divider header=”MEMBERS” divider_weight=”3px” _builder_version=”4.27.4″ _module_preset=”default” header_font=”DK Buttered Toast|||on|||||” header_text_align=”center” header_text_color=”#DE4241″ header_font_size=”40px” header_line_height=”1.3em” header_font_size_tablet=”27px” header_font_size_phone=”19px” header_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/dsm_text_divider][\/et_pb_column][\/et_pb_row][et_pb_row module_id=”farms-carrousel” _builder_version=”4.27.4″ _module_preset=”default” max_width=”1440px” custom_css_main_element=”overflow: hidden;” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”] T\u00f6r\u00f6kb\u00e1lint, Central Hungary, Hungary<\/p>\r\n <\/div>\r\n School canteens, home delivery<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n As the \"catering of the future \", they focus on quality ingredients, modern technology and education. Every day, 2.3 tonnes of raw materials and prepared food are handled, from which around 2,000 meals are prepared. A vegetarian menu is available in most schools. In a private school, they made an education film (4\u20135 minute) on what are the ingredients, how are they cut, mixed, baked, and cooked. Another good practice: a salad bar has been set up and 70-80% of the students buy a salad..<\/p>\r\n <\/div>\r\n Visit website<\/a>\r\n <\/div>\r\n <\/div>\r\n Budapest, Central Hungary, Hungary<\/p>\r\n <\/div>\r\n School, business canteens and elderly care<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n As the market leader in Hungary, it is of utmost importance for the Hungast Group to conduct its activities with environmental sustainability in mind. That is why they chose to join the consultation group \u201cFood services\u201d of Plan\u2019Eat. They strive to lead and guide the catering sector through the successful implementation of initiatives related to environmental sustainability (e.g. buffet service, meat-free Fridays, 50 Foods of the Future, etc.).<\/p>\r\n <\/div>\r\n Visit website<\/a>\r\n <\/div>\r\n <\/div>\r\n Budapest, Central Hungary, Hungary<\/p>\r\n <\/div>\r\n Public catering research, development, consultancy<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n InDeRe has been monitoring the amount of food waste in public catering systems for several years, looking for answers to the causes of food waste in organised catering systems, and to the ways to reduce food waste and improve the sustainability of public catering systems. They joined the consultation group \u201cFood services\u201d of Plan\u2019Eat with the hope that the project will provide them with an opportunity to exchange experiences and inspiration.<\/p>\r\n <\/div>\r\n Visit website<\/a>\r\n <\/div>\r\n <\/div>\r\n Martonv\u00e1s\u00e1r, Central Transdanubia, Hungary<\/p>\r\n <\/div>\r\n Traditional cuisine, local products (restaurants)<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n They provide meals from nursery age to old age. Depending on the location and the institution, they offer several menu systems. Plan'Eat can offer modernisation, improvement and development for their company and the customers they serve. Their company is a small and medium-sized enterprise, so they believe that they can provide a quality service thanks to a close and good relationship.<\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n Barcelona, Spain<\/p>\r\n <\/div>\r\n Traditional cuisine, local products (restaurants)<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n Their catering company joined Plan'Eat because of the eventual results it promises, aligning with their dedication to promoting local and traditional cuisine. They care about products and promote local and traditional cuisine, which sets them apart from other catering companies, making they a future-forward choice in the industry.<\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n C\u00e1ceres, Spain<\/p>\r\n <\/div>\r\n Local cuisine, traditional cuisine, local products (only research and assessment)<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n ICAF Spain-Portugal is a non-profit association that brings together restaurants, caterers, producers and distributors and the academia (food studies and food sciences, but mainly social and cultural studies). Their catering company joined Plan'Eat because of the expected results. They focus on the study of traditional cuisines from the field and collaborate with people involved in these practices. This dedication makes their participation in Plan'Eat relevant.<\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n Brussels, Belgium<\/p>\r\n <\/div>\r\n On-site services: catering, facilities management, security (Segments: schools, universities, businesses, government, healthcare, senior citizens)<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n Sustainability and corporate responsibility have long been anchored in their company's DNA. Their choice to improve the safety, health, wellbeing and quality of life of everyone is about promoting equality, protecting natural resources and restoring biodiversity. Their ambition is to reduce their carbon footprint by 50 % by 2025 (and NetZero by 2040), a target set in line with the United Nations Sustainable Development Goals (SDGs)).<\/p>\r\n <\/div>\r\n Visit website<\/a>\r\n <\/div>\r\n <\/div>\r\n Ch\u00e2tel-Guyon, France<\/p>\r\n <\/div>\r\n Martine Taillandier is the head of Childhood, Education, Youth Department at Ch\u00e2tel-Guyon city. She is notably in charge of catering and extracurricular activities at Saint-Hippolyte school<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n <\/div>\r\n <\/div>\r\n Lempdes, France<\/p>\r\n <\/div>\r\n Christophe Delers is the head chef of the Louis Pasteur high school canteen (LEGTA de Marmilhat) and prepares his meals on site. The canteen is organized as a self-service.<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n <\/div>\r\n <\/div>\r\n Clermont Ferrand, France<\/p>\r\n <\/div>\r\n Pascal Charbonnel is responsible for the collective catering service for children for the city of Clermont Ferrand, served by three food preparation units (UPC) for 6000 meals per day.<\/p>\r\n <\/div>\r\n <\/div>\r\n \r\n <\/div>\r\n <\/div>\r\n ![\"Biogastro](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/1.-Biogastro-Ltd.png\")
\r\n <\/div>\r\n ![\"Hungast](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/2.-Hungast-Group.png\")
\r\n <\/div>\r\n ![\"InDeRe](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/3.-InDeRe-Institute.png\")
\r\n <\/div>\r\n ![\"HPM](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/4.-HPM-Plus-Ltd.png\")
\r\n <\/div>\r\n ![\"Catalan](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/5.-FICCG.jpg\")
\r\n <\/div>\r\n ![\"ICAF](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/6.-ICAF.jpg\")
\r\n <\/div>\r\n ![\"Sodexo](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/7.-SODEXO_Belgium.jpg\")
\r\n <\/div>\r\n ![\"City](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/INRAE-Food-services-Chatel-Guyon-city.png.jpg\")
\r\n <\/div>\r\n ![\"Lyc\u00e9e](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/INRAE-Food-services-Louis-Pasteur-high-school-Canteen.jpg\")
\r\n <\/div>\r\n ![\"City](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/INRAE-Food-services-Clermont-Ferrand-city.png.jpg\")
\r\n <\/div>\r\n <\/div>Biogastro Ltd.<\/h3>\r\n
![\"location](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2024\/12\/location-1.png\")
\r\n ![\"location](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2025\/01\/Image1.jpg\")
\r\n ![\"icon\"](\"https:\/\/planeat-project.eu\/wp-content\/uploads\/2024\/12\/lightub.png\")
\r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n Hungast Group<\/h3>\r\n
\r\n \r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n InDeRe Institute for Food System Research and Innovation Non-profit Ltd. \u2013 Food Control Group<\/h3>\r\n
\r\n \r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n HPM Plus Ltd.<\/h3>\r\n
\r\n \r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n Catalan Institute of Cuisine and Gastronomic Culture Foundation (FICCG)<\/h3>\r\n
\r\n \r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n ICAF Spain-Portugal<\/h3>\r\n
\r\n \r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n Sodexo Belgium<\/h3>\r\n
\r\n \r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n City of Ch\u00e2tel-Guyon<\/h3>\r\n
\r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n Lyc\u00e9e Louis Pasteur<\/h3>\r\n
\r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n \r\n\r\n City of Clermont-Ferrand<\/h3>\r\n
\r\n \r\n \r\n <\/div>\r\n \r\n <\/div> \r\n <\/div>\r\n\r\n\r\n