European Environment Agency 12d ago

For us at the European Environment Agency, it starts in our canteen kitchen where chef Pii and her wonderful team from LOCA work every day to create meals that are good for people and mindful of the planet. From seasonal and organic ingredients to plant-based menus and sustainably sourced fish, sustainability is built into every step of the menu planning process. Just as importantly, the team works hard to minimise food waste — reusing ingredients creatively, serving sensible portions and tracking food waste daily to help identify opportunities for improvement. 🎥 18 June is #SustainableGastronomyDay, and we are pleased to share a glimpse behind the scenes and highlight the people helping turn sustainable food principles into everyday practice.