FOOD SERVICES
CONSULTATION GROUP
22 members from 9 countries (GR, BE, ES, IT, HU, FR, IE, SE, NL, DE)
Business, administrative, education and health-care catering companies
Sizes:
– Between 50 and more than 1000 employees
– Between 1 and more than 2000 meals served
WHY SHOULD FOOD SERVICES JOIN ?
FOOD SERVICES
- are constrained by EU and national regulations, by the price sensitivity of the sector and by public procurement processes
- have the ability to directly influence the accessibility to healthy and sustainable food and its visibility (through nudging strategies combined with communication campaigns)
With PLAN’EAT, 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.
MEMBERS
Casa Comala
Segovia, Spain
Castilian cuisine enriched with influences from Mexican culture located in Segovia
This restaurant provides local raw materials and participates in a local food program: Alimentos de Segovia. They work with a local provider of chili, a main ingredient in Mexican food. There is a sustainable project in the area that locally produces spicy sauces and they have established a partnership with them, as providers but also by co-organising events.
Aponiente
Cadiz, Spain
Innovative and quality cuisine where the main food products come from the sea. The restaurant has three Michelin stars.
Restaurant led by chef Angel Leon, known worldwide for his commitment to the conservation and management of the ocean through research into new ingredients that reduce fishing pressure and promote sustainable fishing.
Peskesi
Heraklion, Greece
Traditional Cretan cuisine
The restaurant conveys to visitors the whole philosophy of the Cretan tradition while promoting the principles of sustainable gastronomy and resource management. Cultivate the raw materials of their dishes on their farm, highlight local quality products, cooperate with selected Cretan producers and prepare their dishes by reviving traditional cooking techniques.
Electra Palace roof garden
Athens, Greece
Mediterranean fusion dishes.
This Green Key certified restaurant, partners with local farms and artisans to ensure the freshness of the ingredients. They are actively working to reduce carbon emissions, by implementing energy efficient practices, reducing food waste through thoughtful sourcing, recycling programs and sustainable packaging.
Electra Metropolis Roof Garden
Athens, Greece
Creative Greek and Mediterranean cuisine.
This Green Key certified restaurant, partners with local farms and artisans to ensure the freshness of the ingredients. They are actively working to reduce carbon emissions, by implementing energy efficient practices, reducing food waste through thoughtful sourcing, recycling programs and sustainable packaging.
Chabrol
Schaerbeek, Bruxelles, Belgium
Creative bistro, seasonal cuisine. Large majority of plant-based options.
The restaurant selects its sustainable suppliers via the platform Terroirist. A cooperative which takes care of distribution and logistics by connecting restaurants with local producers.
De Frietboetiek
Raalte, Belgium
Bistro, Burger & fries
This Green Key certified restaurant serves crispy fries cooked in 100% plant-based oil, homemade burgers. As well as fresh salads and vegetarian options made in their kitchen.
Lou Regalido
Buèges, South France, near Montpellier
Wood-fired locavore cuisine
This Green Key certified restaurant only uses a wood-fired oven, pizza but also salads, with local products and 80% of organic food depending on the season.
English 
French