“The Good Fork” award rewards sustainable food practices within the collective catering industry in Luxembourg.
By “collective catering”, we refer to all structures responsible for preparing and serving meals in professional, educational, social, or healthcare settings. This includes school canteens, company restaurants, hospitals, retirement homes, childcare facilities, catering companies or any other service providing meals for collective consumption.
This event, organised by IMS Luxembourg in partnership with the Ministry of Agriculture, Food, and Viticulture, aims to share and highlight inspiring practices. It also raises awareness among companies about the major issues of local and seasonal food (organic or conventional) and the fight against food waste.
Practices in favour of sustainable food will be recognised in 2 categories:
The initiatives presented in the “Guide to good practices” show that it is possible to combine quality, local anchoring, responsible resource management and cost control. Whether by significantly reducing food waste or by prioritising regional, organic and seasonal products, the award winners demonstrate that an ambitious food transition is above all driven by commitment, creativity and collaboration.
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