Since 1999, Vienna has had a program to encourage public institutions to make more sustainable choices in all kinds of purchases. Institutions that serve food (like hospitals, schools, and nursing homes) prioritise organic, seasonal fruits and vegetables, as well as less meat. Criteria for food purchases and production include ensuring that 2/3 of ingredients are vegetarian and that meals have no packaging at all.
This program has had a big impact overall: it reduces Vienna’s greenhouse gas emissions by 30,000 tons every year, and meals served in schools have 50% organic ingredients.
Vienna could move into our highest ranking category with one step up: require 2 weekly dedicated vegetarian days in all public canteens by 2020.