Berlin,Germany – The paritätische,a leading German social welfare association,today announced the launch of “Sustainably fed – resource-efficient feeding in social work,” a new project aimed at significantly reducing the environmental impact of communal catering across the country. A digital kick-off event is scheduled for January 27, 2026, from 2 p.m. to 4 p.m., offering insights from experts in planetary health, tap water usage, food waste reduction, and practical implementation.
The project, running from 2025 to 2028, will offer both online and face-to-face resources focusing on topics including the Planetary Health Diet and lasting meal planning, promoting tap water over bottled water, nutrition education, practical kitchen strategies, and networking opportunities.
A core component involves intensive support for 30 day care centers and schools nationwide, encompassing CO2 balance assessments, goal setting, employee training, evaluation, and culminating in on-site climate-amiable celebrations.
The initiative builds on findings from The Paritätische‘s 2021-2024 “Strengthening climate protection in social work” project, which revealed that catering contributes significantly to greenhouse gas emissions within social institutions. Approximately 17 million people consume meals daily in these communal facilities,including daycare centers,schools,nursing homes,and facilities supporting vulnerable populations.
Resources, including a digital “Parity cookbook,” are available at http://www.nachhaltig-satt.de and https://cloud.paritaet.org/s/Ti3J6y7FKYJT9M8. Interested parties can register for the kick-off event at https://www.der-paritaetische.de/termin-detailansicht/auftaktveranstaltung-neues-projekt-nachhaltig-satt-ressourceneffizient-verpflegen-in-der-sozialen-arbeit/. Print versions of the cookbook can be ordered by emailing climate protection(at)paritaet.org.
Speakers at the kick-off event include Saskia Wendt (KLUG e.v.) on planetary health, Dominik Lanzl (a tip: tap eV) on tap water, Ingo Birkle (competence centre for preventing food waste and losses) on food waste reduction, and Robert Kapa (FRÖBEL) on sustainable communal catering in practice.
