QUESTIONNAIRE This questionnaire is part of the Slow Food project being launched in seven countries, European Network of Canteens:

because sustainability also passes through the canteen plate. The project is dedicated to developing collective catering systems that are good, clean and fair by starting with pilot projects and creating change via a series of small, progressive improvements. The objective of this questionnaire is to survey the methods of delivering food services and the organization of catering based on each school involved. GENERAL INFORMATION ON THE SCHOOL Name:______________________________________________________________________________ Address:________________________________________________________________________________ City: ______________________________________________________ Country: _____________________ CONTACT DETAILS Name and Surname________________________________________________________________________ E-mail:____________________________________________ Telephone:____________________________ 1. Indicate the Type of School a. Public b. Private Size of the School (no. of Students enrolled during 2008-2009) ____ Students Indicate the catering provided by the school (multiple answers possible) a. Hot dishes b. Cold dishes Indicate the meals provided by the school (multiple answers possible) a. Breakfast d. Snack b. Second breakfast e. Dinner c. Lunch f. Other _________________________ Indicate the number of meals provided by the school weekly _____ Meals

2.

3.

4.

5.

FOOD SERVICE MANAGEMENT AND SUPPLY OF FOOD 6. Describe the mode of delivery of the catering service a. Direct: the school manages all aspects of the canteen service, from purchases to the choosing the cooks b. Indirect: the canteen service is outsourced to specialist catering company c. Mixed: Some services are direct, some are indirect d. License/Tender: School canteen service is a state service paid for and administered by the government.
Slow Food Piazza XX Settembre, 5 - 12042 Bra (Cn) - Italy - Cod Fisc. 91019770048 Tel. +39 0172 41.96.11 - Fax +39 0172 42.12.93 E-mail: education@slowfood.com - Internet Site: www.slowfood.com

e.

Concession: public administration contracts out the canteen services to a controlled enterprise If the service is managed by a contract, the duration of the contract is _____ years If the service is managed by a contract, the expiry of the contract is _____ years

6.1.1 6.1.2 7.

Does the school have a kitchen for preparation of the meals? a. Yes b. No 7.1 The kitchen is owned by: a. School b. The holder of the contract c. State d. Other Is the food is transported to the school? If yes, how many kilometers (Km) away are the facilities located? a. Less than 5 Km b. Between 6-20 Km c. Between 21-50 Km d. More than 50 Km

7.2

8.

Who pays for the costs of maintaining the canteen? a. State b. Parents c. Sponsor d. Other ___ Who is responsible for decision making for the canteen? (multiple answers possible) a. School e. Government Department b. Region f. Head Cook c. Director g. Parents d. Municipality h. Others What is the average cost of a meal? __________ 10.1 What is the average cost of the raw material for a meal? ____________

9.

10.

11.

How many people work in the canteen?____

12. Does the staff undergo training? If yes, what type ______________________________ ______________________________________________________________________________ 13. If the service is managed directly by procurement? Who are the suppliers? a. Producers c. Procurement platform, wholesaler b. Multinational chains d. Other ________________________ What are the factors that influence the choice of products used in the canteen? a. Lowest price e. Nutritional content b. Special offers f. Simple to manage c. Distance g. Ease of storage and processing d. Organic h. Other ___ Where do the products come from? (indicate the percentage) a. International products ___ b. National products ___

14.

15.

c. 16.

Local products

___

Do you use local products? a. Yes b. No 16.1 If yes, which products? a. Fresh fruit b. Dairy products c. Oil/Sauces d. Fresh Fish e. Fresh Bread f. Fresh Meat g. Sausages h. Pasta i. Rice j. Fresh eggs, in the shell

_______ _______ _______ _______ _______ _______ _______ _______ _______ _______

17.

What problems exist related to the purchase of locally produced products? (multiple answers possible) a. Legal issues b. Cost c. Availability d. Managing relationships with producers Are there prepared fruit and vegetables used in the canteen? (i.e. fresh, washed and dried fruit and vegetables, packed in trays or plastic bags) a. Yes b. No Does the canteen use frozen food? a. Yes b. No 19.1 If yes, which of the following are used? a. Meat _______ b. Vegetables _______ c. Fish _______ d. Other _______

18.

19.

WASTE MANAGEMENT 20. Is there an assessment of the food, which is not consumed? Explain what i.e. quantitatively and qualitatively a. Food waste left on dinner plates b. Kitchen scraps c. Other ____________ 21. What are the materials (e.g. metal, wood, plastic) crockery are used for the service? a. Cutlery ________________ b. Cups ______________ c. Plates _________________ 22. Are certain types of waste managed differently? a. Yes

b.

No

22.1 If yes, what type of waste is differentiated? a. Plastics e. Glass b. Organics f. Undifferentiated c. Wood g. Composting d. Paper/Cardboard h. Other 23. Is there any system in place for sustainable use of water? Describe the strategy to minimize excessive use, if applicable _______________________________________________________________________________________ SERVICES 24. What kind of information is provided on dishes and products? (multiple answers possible) a. Origin b. Nutritional content c. Organic or other certificate d. Method of preparation 25. Is it possible to choose your meal in advance? a. Diverse types of menu are available b. The menu is communicated in advance c. Choice of a number of meals 26. The plates are in: a. Single portion b. Multiportioned 26.1 If portioned, which is the average weight of the portion of the dinner? ____ 27. The water / drink is included? If yes, what kind of water is proposed? _______________________________________________________________________________________ 28. There are a number of dispensers/a caf in the school. If yes, describe what is available. a. Hot drinks b. Cold drinks c. Snacks and hot snacks d. Fruit and vegetables 29. Are there any activities around food education? a. Tasting______ b. Lessons on nutrition or healthy foods ____ c. Fruit and vegetable distribution _____ d. Cooking lessons for students _____ e. School Garden______ f. Farm visits _______ g. Other _______________________ 30. Please attach a sample menu from your school.

Thank you for taking your time to complete the questionnaire! Please include any other information that you think is relevant.