Assessment Questionnaire ENG

8/2/2019 Assessment Questionnaire ENG

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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: [email protected] - Internet Site: www.slowfood.com

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

2. Size of the School (no. of Students enrolled during 2008-2009)

____ Students

3. Indicate the catering provided by the school (multiple answers possible)

a. Hot dishes

b. Cold dishes

4. Indicate the meals provided by the school (multiple answers possible)

a. Breakfast d. Snack

b. Second breakfast e. Dinner

c. Lunch f. Other _________________________

5. Indicate the number of meals provided by the school weekly

_____ Meals

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 thegovernment.



e. Concession: public administration contracts out the canteen services to a controlled enterprise

6.1.1 If the service is managed by a contract, the duration of the contract is _____ years

6.1.2 If the service is managed by a contract, the expiry of the contract is _____ years

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

7.2 Is the food is transported to the school? If yes, how many kilometers (Km) away are the

facilities located?

a. Less than 5 Kmb. Between 6-20 Km

c. Between 21-50 Km

d. More than 50 Km

8. Who pays for the costs of maintaining the canteen?a. State

b. Parents

c. Sponsor

d. Other ___

9. Who is responsible for decision making for the canteen? (multiple answers possible)

a. School e. Government Departmentb. Region f. Head Cook

c. Director g. Parents

d. Municipality h. Others

10. What is the average cost of a meal? __________

10.1 What is the average cost of the raw material for a meal? ____________

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 ________________________

14. 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 ___

15. Where do the products come from? (indicate the percentage) a. International products ___

b. National products ___



c. Local products ___

16. 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

18. 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

19. 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 _______

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 café 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.

Assessment Questionnaire ENG

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