Date: January 26th at 7 pm CET
Description: This webinar aims to give the listeners a brief introduction to sustainable meals. What does sustainable eating mean? Then we will go through some of the challenges of implementing sustainable meals, mainly focusing on kindergartens and schools. Inspiring examples from Swedish kitchens and municipalities will be presented, before summering up with some practical tips. What food can be converted to obtain more sustainable meals? How do you set up a buffet to promote more sustainable choices? And how do you get children to accept more vegetables and whole grains?
Speaker: Jenny Isenborg Sultan is a food service dietitian working as a meal developer in Trosa municipality. Jenny has 14 years’ experience working with public meals in both Sweden and Norway. In her career, the work with sustainable meals has always been present, at first in the work of increasing the amount of organic purchases in the role as head chef and later working in Södertälje and Trosa municipality with the implementation of the Diet for a Green Planet concept (www.dietforagreenplanet.se).
Webinar Moderator: Malin Skinnars Josefsson is a food service dietitian with long experience in planning public meals both in hospital and elderly care homes. She defended her doctoral thesis on foodservice and nutritional care in Swedish elderly care. She is a University lecturer at Uppsala University. Malin Skinnars is an active member of EFAD where she leads the ESDN Foodservice committee.