Sheet title. Marietheres Förster, Andrea Muno-Lindenau Andreas Hermes Akademie in Oradea. Ffffff Gggg ggg

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1 Sheet title Training for TOL Marietheres Förster, Andrea Muno-Lindenau Andreas Hermes Akademie in Oradea Ffffff Gggg ggg

2 What we would like to present: Current state of health in the EU & worldwide Why is it worthy to eat healthy Why is it worthy to buy and sale regional Catering systems and preparation of food What kind of benefit could TOL have

3 Targets of the project Enhancement of health of pupils by healthy food in schools and health awareness Strengthening of regional farmers by image improvement and additional marketing opportunities Strengthening of rural areas by networking

4 Overweight and obesity spreads out worldwide (Study in 2010, OECD, WHO)

5 Overweight of children and teenagers in Germany Kiggs study of Germany

6 Nutrition today: desire and reality nutrition study of Germany II 2008, Nestle-study 2009 & 2011, nutrition report of the DGE, 2012, UGB Unkontrolliertes Essen: grasing all the time Zwischendurch und ohne Hunger zu wenig Zeit zum Essen aus Frust und Langeweile Heißhunger am Nachmittag/Abend Ungünstige Trinkgewohnheiten: Zu wenig trinken Zu viel Kaffee, Alkohol Too much soft drinks Nutrition deficits which we would like to change Nicht selbstbestimmtes Essen: Abhängigkeit von anderen Dependence on offers Abhängigkeit von Arbeitsrhythmen Nicht Nein sagen können Unbalanced eating behaviour Too big portions Too much fat, meat & sugar Too much fast food Not enough fruits & vegetables Not enough fibre Not enough vitamins & minerals

7 Health problems for example caused by unbalanced nutrition: Weak concentration & tiredness Reduction of productivity Overweight and high blood pressure Diabetes Cardiovescular disease Different forms of cancer

8 School meals were tested by pupils in germany - results of 2014: Too much meat, too little of fruits, vegetables and whole grain products Grade for food, wich was given by pupils: 2,9 (1 = very good, 6 = very bad)

9 The Quality of food depends on the The catering system (method of preparation) The system of the serving counter The quality of the Groceries & the way of preparation

10 Typical catering systems Cook & Serve (Fresh food system/mixed cuisine) Cook & Freeze (cook, freeze at -18 C, prepare in a steamer) Cook & Chill (cook, chill down to 2 /4 C, prepare in a steamer) Cook & Hold (cook, keep warm max. 3 hours, 70 C)

11 Comparison of the systems System Nutritionally quality Sensory quality Hygienic quality Cook & Serve Good to very good, depends on recipes Good to very good Good, depends on knowledge of staff Cook & Freeze Good, product spectrum restricted Good Very good Cook & Chill Good, product spectrum restricted Good Very good Cook & Hold Good to middling, depends on transport Good to middling, depends on transport Good, depends on knowledge of staff Source: Planung kleiner Küchen, aid Special 3904, 200, aus:

12 Systems of serving counter Table fellowship (sitting together, bowls on the table) Cafeteria Line (distribution of whole meals from staff) Free flow (free choice of food) Free flow, price depends on the weight (free choice of food)

13 Deficits depending on time of keeping warm, f. e. cauliflower: - 30% Vit. C after 3 hours - 50% Pleasure after 4 hours

14 Deficits depending on the degree of processing Ingredients Bread, whole grain Bread white, in % Vitamin B Vitamin E Folsäure Magnesium Eisen Ballaststoffe Source:

15 Fat depending on the degree of processing

16 Advantages of a healthy break : Less fat, no unhealthy fat, no sugar, 500 Kcal saved AND many vitamins gained Andrea Muno-Lindenau Fat Sugar Andrea Muno-Lindenau

17 How much sugar is in food??? Andrea Muno-Lindenau

18 Foodwatch study 2015: Marketing for children food just 20% follow their voluntary commitment ( EU Pledge)!

19 It is worthy Health support is effective Federal Research Institute for Nutrition and Foodstuffs, UGB germany, Ohio State University, EU-Projekt IDEFICS No smoking, regular exercise, healthy nutrition & normal weight reduce the risk of chronic diseases Lots of vegetables and fruits prevent overweight Whole grain products, nuts and pulse reduce the risk of diabetes School Notes are better without eating often fast food The ability of concentration is much better after a balanced breakfast & in the long term prevents against heart diseases A lot of meat and overweight increase the risk of getting cancer

20 Principles of regional cooperations - f.e. NRW, germany Regional food is food from the region to the region for regional food suppliance. Production and marketing of the products take place in a geograhical restricted region.

21 Advantages of regional und saisonal food Less CO²-equivaltents due to less transport distances and because of that less global warming Enrich the daily diet with regional specialties and diversity more transparency Strengthening regional agriculture More flavor and phytochemicals through mellower fruits

22 CO²-equivaltents depending on the transport distance: Co²-Äquivalente g/tkm Hochseeschiff 9 Bahn 40 LKW 135 Flugzeug Quelle:

23 CO²-equivaltents depending on the degree of processing

24 Survey: How important is sustainabilty in purchasing for canteens? Quelle: Roehl R., Stressner C., Inhalte und Umsetzung einer nachhaltigen Verpflegung IBL, 2011

25 REGIONAL IS THE COUNTERTREND TO GLOBAL (FOOD-MINISTERY NIEDERSACHSEN, 2014) REGIONAL IS THE NEW BIO (GERMANY, EDEKA, 2014) Washington - organic and regional products are the greatest potential for growth for the farmers in his country, so US Agriculture Secretary Tom Vilsack

26 Competition between regional and bio regional bio Willingness of paying more for Frequency of buying: regulary Frequency of buying: occasionally 5-20% 20-80% 37% 13% 44% 32% Autor: Foodministery of Niedersachsen, germany

27 (3) Learn from Best Practice

28 (3) Learn from Best Practice

29 German secondary literature and links In Form Bundesministerium für Ernährung und Landwirtschaft Regional auswählen Qualitätsstandards Checkliste