Bio-Regio Kitchen Project Saxony

The project includes the preparation and implementation of an information, training and advisory project to increase the use of regional and organic food in community catering facilities (EGV), especially in the areas of education (daycare centres, schools, universities, youth hostels, etc.), care (retirement homes, hospitals, etc.) and public administration.

The aim of the project is for more communal catering kitchens to use ingredients from regional and organic production and for the average proportion of these ingredients used in Saxony to increase. The project serves to increase regional value creation in Saxony's agriculture and food industry, to reduce greenhouse gas emissions, to strengthen organic farming and to anchor regional product (chains) culturally and economically in Saxon society.

Essential measures are the information, training and advice of operators, sponsors, managers, employees and also table guests in facilities of the

Communal catering. In addition, the necessary materials must be developed and public relations measures must be carried out.