Key Actions

  1. Match existing daycare recommendations with national dietary recommendations (nutritional value, variety, suitable for children)

  2. Consider special nutritional requirements in the new dietary planning (intolerances, allergies, religious restrictions)

  3. The cooking process determines the sensory quality; therefore check you can produce more fresh products in the kindergarten

  4. Develop a step-by-step plan towards a more sustainable catering based on realizable priorities

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