Services related to school catering management in Florence
Group Company
Benificiary
Start Date
End Date
Project Status
Instrument
Advisory
Sector
Food and Health
Segment
Public Administration
Technical-economic evaluation of 15 cooking centers commissioned by the Education Department of the City of Florence, in order to identify increasing the efficiency, sustainability and quality of school canteens, with a focus on preparing meals, special diets and staff training.
The solutions proposed have helped the organization to move towards a more sustainable and healthy service.
Activities include: collection of documents, inspections, interviews, evaluation of flows and layouts, analysis of machinery and formulation of reorganization solutions.
Requirements
With the aim of ensuring meals that meet users' needs and needs, promoting sustainable and healthy nutrition and improving food security, the Education Department of the City of Florence has highlighted the need to analyze the goods in the Cooking Centers and in the refectories, carrying out an assessment of equipment and machinery and the revision of the logistics of the facilities.
Features
Through the methodology owned by CibuSalus, an economic valuation of each component in equipment and machinery was carried out for each of the 15 cooking centers.
Main activities performed:
- Document collection and analysis, on-site visits to the 15 cooking centers, and interviews with counterparts
- Preparation of a data sheet including all the required evaluations, in particular flow analysis, layout and department analysis, processing cycle, and production bond analysis, machinery and equipment analysis, production capacity evaluation, facility and plant analysis
- Formulation of reorganizational solutions to make the service more efficient
Results
CibuSalus provided the client with a clear technical-economic analysis of the Cooking Centers, developing improvement proposals aimed at increasing the efficiency and quality of the service, with particular attention to meal preparation, special diets, and staff training. These proposals enabled the entity to direct its choices toward solutions promoting a more sustainable and healthy school lunch service.
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