|
The desire for more organic and regional products in the awarding of public catering services in Saxony (Germany) is continuously growing since many years. But how can those products be taken into account and being promoted by the public catering institutions?
To answer those questions, Ecozept, FiBL Projekte GmbH, and Prof. Dr. Christopher Zeiss conducted a study together.
The results are presented in this 60-page “Work aid for the awarding of public catering services” and summarized in a “Handout guideline” for public administration, which is also available in the download area.
|