Legumes in Community Catering

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Summary:

The event took place on the 13th of December 2022, from 17:00 to 18:30 CET

Do you remember eating bean soup in your canteen? It can make a difference. Passionate about getting beans onto your plate, Ottavia Pieretto, Slow Food International’s Protein Transition Project coordinator introduced us to her bean canteen peers in Europe and beyond. Together, we discussed how legumes can make a difference in public canteens around the world.

Claudia Paltrinieri, president of Foodinsider, told us how canteens, by serving more legumes to children, support the transition towards sustainable diets; Dana Smith and Becky Ramsing gave us a beanful Meatless Monday perspective from US hospital canteens, schools and companies. Peter Defranceschi, head of ICLEI Brussels Office and Global CityFood Program Coordinator, shared insights about sustainable public procurement across the EU; Betina Bergmann Madsen told us the organic success story of Copenhagen; and Valentina Taglietti from MenoPerPiù shared how she is helping Italian caterers with a “One Health” approach. Please find here the article of Marco Gritti (Slow Beans network) about “Legumes in School Canteens”.

The Global Bean team and partners

For any questions please contact Lisa Hoffmann via or Ottavia Pieretto via .

Further information about our guest speakers:

• Claudia Paltrinieri, president of Foodinsider, a school canteen observatory that publishes an annual rating of the best school canteens in Italy, and author of the case study with Slow Food on the transformation of the public company Qualità & Servizi: “Between legumes and local development”. 
• Valentina Taglietti, co-author of the case study, Food Policy Manager at MenoPerPiù, programme developed for EssereAnimali, promoting sustainable nutrition and helping companies to integrate the One Health approach in the catering industry, with theoretical and practical training. 
• Dana Smith, campaign director of Meatless Monday, global movement encouraging people to reduce meat in their diet for their health and the health of the planet, also through bringing beans into the menu of canteens in schools, hospitals and corporations. & Becky Ramsing, senior Program Officer Johns Hopkins Center for a Livable Future, which works with students, educators, researchers, policymakers, advocacy organisations and communities to build a healthier, more equitable and resilient food system.
• Peter Defranceschi, head of Brussels office & Global CityFood Programme – ICLEI – Local Governments for Sustainability, co-author of the EU Food Policy Coalition’s Manifesto for establishing Minimum Standards for Public Canteens across the EU
• Betina Bergmann Madsen, Chief procurement officer in the Copenhagen Municipality and a specialist in the procurement of sustainable and organic food for the municipality’s 900 kitchens.
• The webinar was moderated by Ottavia Pieretto, Protein Transition Project Coordinator for Slow Food International.