How 16 institutions quadrupled organic meals and slashed food waste

A two-year initiative has transformed communal catering across 16 institutions in Baden-Württemberg. The Enjoy Organic Together project focused on boosting regional organic ingredients in meal plans while cutting food waste. By February 2026, its results were clear: organic food use quadrupled, and regional sourcing doubled.

The project ran in two phases, starting in January 2021 and wrapping up in early 2026. Its goal was simple: make meals more sustainable by prioritising local, organic produce. Of the 16 participants, 12 were schools or educational centres, where changes directly impacted students' daily diets.

Expert advice and shared knowledge played a key role. Kitchens received fresh ideas for meal planning, leading to better-balanced menus. Cooperation with the region's organic model areas helped institutions earn certification and source ingredients more responsibly.

The shift brought measurable progress. Before the project, organic ingredients made up just 7% of meals on average. By the end, that figure had climbed to 30%. At the same time, the share of regional products doubled, giving a vital boost to local farmers and producers.

Reducing waste was another priority. Optimised meal plans ensured less food was thrown away, making the entire system more efficient and sustainable.

The project's success is evident in the numbers: a fourfold increase in organic ingredients and stronger ties to regional suppliers. Participating institutions now serve meals that are healthier, more sustainable, and rooted in local craftsmanship. Their efforts set a clear example for future catering initiatives across the region.