How One Project Quadrupled Organic Ingredients in School Meals by 2026

A two-year initiative has transformed meal plans in schools and public kitchens across the region. The Enjoy Organic Together project helped 16 institutions switch to more sustainable, locally sourced food. By its conclusion in early 2026, the share of regional organic ingredients in meals had risen sharply—from just 7% to nearly 30%.

The project ran in two phases, beginning in January 2021 and wrapping up in February 2026. Its core goal was to boost the use of organic, regional products in communal catering. Of the 16 participating sites, 12 were schools or educational centres.

Beyond ingredient sourcing, the scheme tackled food waste and streamlined meal planning. Experts worked directly with kitchen staff, bringing in new techniques and knowledge. As a result, the proportion of regional products used doubled, while the average share of organic ingredients quadrupled.

Local food producers and artisans also benefited. The project created stronger ties between institutions and nearby farms, supporting small-scale suppliers. Meals became not only more sustainable but also more varied and appealing to diners.

By the project's end, participating kitchens had made lasting changes to their menus and supply chains. The shift to 30% regional organic ingredients sets a new standard for communal catering in the area. Organisers hope the model will inspire similar efforts in other regions.