# data[].attributes.location_name
Nova Lima, State of Minas Gerais, Brazil

# data[].attributes.headline
Nova Lima, State of Minas Gerais, Brazil

# data[].attributes.subject
Nova Lima, State of Minas Gerais, Brazil

# data[].attributes.body
SF4C pillars of interest: sustainable procurement, Whole School Food Approach
Other interests: institutional procurement of school meals originating from urban agriculture and family agriculture in the metropolitan region; use of unconventional edible plants in school meals.
Good practice: menu coordination for school meals by nutritionists; involvement of chefs in the preparation of recipes that are subject to student evaluation before inclusion in the school menu.

# data[].attributes.location_name
Belo Horizonte, State of Minas Gerais, Brazil

# data[].attributes.headline
Belo Horizonte, State of Minas Gerais, Brazil

# data[].attributes.subject
Belo Horizonte, State of Minas Gerais, Brazil

# data[].attributes.body
SF4C pillars of interest: sustainable procurement, Whole School Food Approach
Good practice: food and nutritional education; school food policy social control (supervisory council for the quality of school meals, which is accompanied by the National Education Development Fund); school food policy intersectoral management (between food and nutritional security policy and education policy); sustainable practices in school food (garden as a space for learning, elaboration and production of menus without animal protein); tackling food waste; breastfeeding in the school space.

# data[].attributes.body
SF4C pillars of interest: Whole School Food Approach & Training school chefs on planetary health diets/cooking
Best practice: - diagnosis of food waste in 4 elementary schools, and development of a list of recommendations to change eating habits among children.
- encouraging children to drink tap water by providing drinking bowls
- building school fruit and vegetable gardens
- "Tasty, healthy, valuable" project: canteens and school shops can be awarded a certificate of healthy and rational nutrition. Currently working on the implementation of green certificates awarded for reducing food waste.

# data[].attributes.body
SF4C pillars of interest: Sustainable procurement, Whole School Food Approach, Training school chefs on planetary health diets/cooking
Particularly interested in: Involving children in the planning of menus.
Best practice: involvement of a team approach to menu planning, evaluation.

# data[].attributes.body
SF4C pillars of interest: Sustainable procurement, Whole School Food Approach, Training school chefs on planetary health diets/cooking
Best practice: approach to reduce food waste --> optimized ordering system and switched the secondary schools to self service. Demand for individual ingredients is measured regularly & menu and quantities are adjusted accordingly.

# data[].attributes.body
SF4C pillar of interest: Training school chefs on planetary health diets/cooking
Particularly interested in: how compliance with certain quality standards can be checked.
Best practice: goal of using up to 100% organic products. Food should be as regional, seasonal and fresh as possible. Food waste and animal products should be reduced to a minimum.

# data[].attributes.body
SF4C pillar of interest: Whole School Food Approach
Best practice: - Healthy Snacks (no candy, no chips, no soda)
- Empowerment of children
- Communities as a resource for innovation and actors
- Emphasizing the role of service users in the reform of public services.
- Schools canteens into restaurants (making the environment more attractive)
- Leveraging user knowledge and understanding as a starting point for innovation
- Concentration to the sound environment, colors in the space and how to create coziness

# data[].attributes.body
SF4C pillars of interest:  Sustainable procurement, Whole School Food Approach, Training school chefs on planetary health diets/cooking

# data[].attributes.body
SF4C pillar of interest: Whole School Food Approach & Training school chefs on planetary health diets/cooking

# data[].attributes.body
SF4C pillars of interest: Sustainable procurement, Whole School Food Approach, Training school chefs on planetary health diets/cooking
Particularly interested in:
- How to purchase food at local craft food stores and not only farmers (e.g. bakeries, butchers...)
- How to organise the meal time for kids (conviviality, intergenerational exchanges, layout of the catering rooms...)
- How to involve more all stakeholders in choosing what is in children's plates; giving more sense to food.
Best practice: sorting of food waste; commitments above the regulation on vegetarian and organic dishes.

# data[].attributes.body
SF4C pillars of interest: Whole School Food Approach & Training school chefs on planetary health diets/cooking
Best practice: catering contract includes organic food, local food ("km0")and periodic proposal of wholemeal products.

# data[].attributes.body
SF4C pillars of interest:  Sustainable procurement, Whole School Food Approach, Training school chefs on planetary health diets/cooking
Best practice: will build a central kitchen for school meals. The kitchen will be supplied with vegetables from school gardens and domestic plots. Students and households (especially women) will be trained to farming techniques. Context is difficult: scarcity of farm lands owing to a rapid urbanization drift to/of rural areas that used to supply the whole region with vegetables.

# data[].attributes.body
SF4C pillar of interest: Sustainable procurement
Background information: In Turkey, the government regulates school canteens. Municipalities are, therefore, not permitted by law to regulate school canteens. However, a subsidiary company of the Izmir Metropolitan Municipality has 12 kindergartens that could serve as a model for implementing healthy food systems in Turkish schools.

# data[].attributes.body
SF4C pillar of interest: Whole School Food Approach
Particularly interested in:
1) Water management and provision at school ;
2) Preventing food waste;
3) Partnering with parents & families.
Best practice:
1) Procurement: focus on fresh fruits and cooked and raw vegetables; food rich in fiber; plain dairy products or low in sugar and fat; plant-based proteins; reducing amount of food too rich in fats, sugars and salt; reducing amount of processed food. 100% organic eggs, 100% organic fruits, 57% organic vegetables, 75% seasonal vegetables.
2) School cooks training: 350 hours of training to chefs and cooks; awareness day organised every year; various educational actions.

# data[].attributes.body
SF4C pillars of interest:  Sustainable procurement &  Whole School Food Approach
Best practice: The city is cooking with sustainable and biological food, trying to get better and more efficient every year.

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SF4C pillar of interest: Sustainable procurement
Best practice: 28 schools with different facilities in Oslo. Each school focuses on student co-creation and local adjustments in accordance with the meal framework.

# data[].attributes.body
SF4C pillars of interest: sustainable procurement & Training school chefs on planetary health diets/cooking
Good practice: Bulk deliveries;
Monitoring of food waste;
Electric vans for the distribution of hot meals;
Training manual for operational assistants who support school meals.

# data[].attributes.body
SF4C pillars of interest: WSFA & Training school chefs on planetary health diets/cooking

# data[].attributes.body
SF4C pillar of interest: Sustainable procurement
Particularly interested in:  protein diversification, food waste and school catering service organizational charts.

# data[].attributes.body
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xxx schools
xxx kindergarden
xxx meals

# data[].attributes.location_name
BioForum Vlaanderen vzw, Regine Beerplein, Antwerpen, Belgien

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xxx meals

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# data[].attributes.location_name
Budapest, Étkeztetési Szolgáltató Gazdasági Szervezet, Róbert Károly körút, Ungarn

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xxx schools
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Urban Food Enabler: Lidia Terol Torres & Lidia Terol Torres
Food Ambassador
Chef / Cook

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xxx schools
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xxx meals

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Urban Food Enabler: DEMAISON   VINCENT
Food Ambassador
Chef / Cook

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35 high-school canteens
xxx kindergarden
xxx meals

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Urban Food Enabler: Jaana Rästas
Food Ambassador
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Urban Food Enabler: Laura Johanna Derkun
Food Ambassador
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xxx meals

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Urban Food Enabler: Maria Svensson
Food Ambassador
Chef / Cook

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xxx meals

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Urban Food Enabler: Susanne Krapf, Dorothee Everding
Food Ambassador
Cooks: 3 Catering Companies with Gabi Hofmann, Detlef Weißer, Martina Warmuth

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5 schools
0 kindergarden
xxx meals

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Urban Food Enabler: Sara Porru
Food Ambassador
Chef / Cook

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xxx schools
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# data[].attributes.attachment_caption
Marlieke Bender - Projectexpert SF4C City of Leuven (also Urban Food Enabler for Leuven)

# data[].attributes.body
Urban Food Enabler: Marlieke Bender
Food Ambassador: Unknown
Chef / Cook: Unknown

10.579 students in 34 primary schools

13.550 students in 29 secondary schools

808 students in 4  primary schools for special education

648 students in 4 secondary schools for special education

Number of meals: unknown.
Schools decide independently if they want to offer (warm) meals. This means there is no data available to the city.

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xxx schools
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Urban Food Enabler: Sarah Bruinaars
Food Ambassador
Chef / Cook

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xxx schools
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Urban Food Enabler: Vera Stoebel
Food Ambassador
Chef / Cook

Please list the number of
147 municipality schools + 12 private schools
314 kindergartens
xxx meals

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Urban Food Enabler: ÉVA KINORÁNYI
Food Ambassador
Chef / Cook

Please list the number of
384 state schools - 215 private schools
389 municipality kindergarten - 32 state kindergartens- 193 private kindergartens
xxx meals

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Urban Food Enabler: Eva Blaho
Food Ambassador
Chef / Cook

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xxx schools
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Urban Food Enabler: Tom VACLAVIK & Dana Maňasková

Food Ambassador
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# data[].attributes.location_name
Eurecat - Cerdanyola, Avinguda Universitat Autònoma, Cerdanyola del Vallès, Spanien

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# data[].attributes.location_name
IFOAM Organics Europe, Rue du Commerce, Brüssel, Belgien

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UNISG - University of Gastronomic Sciences

# data[].attributes.subject
UNISG - University of Gastronomic Sciences

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# data[].attributes.body
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# data[].attributes.body
SEI - Stockholm Environment Institute

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# data[].attributes.body
ICLEI

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Anna Rechenberger, Speiseräume

# data[].attributes.body
University of Alcalá

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Food Ambassador

Chef / Cook

xxx schools
xxx kindergarden
xxx meals

# data[].attributes.body
City of Vienna
Anna Ollmann

Andrea Vaz-König - Urban Food Enabler
N.N. - Food Ambassador
Sasa Asanovic - Chef / Cook

xxx schools
xxx kindergarden
xxx meals