The enablers of systemic transition in circular and sustainable food packaging practices in institutional catering within the Baltic Sea Region
ChatGPT produced the below literature review after being prompted with the Lahti pilot actions, results and findings. The literature review points out the key factors that facilitate circular food packaging systems in institutional catering such as:
- Policy and Regulatory Enablers
- Sustainable Procurement Practices
- Technological and System Innovations
- Infrastructure Readiness and Investment
- Stakeholder Engagement and Collaboration
- Behavioral and Cultural Factors
Literature review Conclusion
Enabling a systemic shift to circular packaging in institutional catering requires a combination of policy, practice, infrastructure and culture. In the Baltic Sea Region, emerging evidence shows that progress comes when municipalities set ambitious targets, embed sustainability in procurement, foster innovative reuse systems, and actively engage all stakeholders (schools, suppliers, NGOs, citizens) in the transition. EU and national-level policies create the framework, while practical enablers (e.g. tender criteria) bring the circular solutions into daily operations. Ultimately, attitudes must change alongside systems – hence education and visible
commitments are also key. Together, these enablers form an ecosystem that can transform school and hospital catering into models of sustainable, circular consumption in the BSR.
The value chain of the food service industry and the Lahti pilot’s areas of intervention
The food service industry value chain describes the sequence of activities and processes involved in delivering food services to customers. Here’s a simplified structure for institutional catering:
- Procurement & Sourcing: Raw materials, food ingredients, beverages, packaging, and supplies.
- Inbound Logistics: Transporting food and materials to kitchens or service sites.
- Meal Production / Kitchen Operations: Cooking, preparing, and portioning meals.
- Meal Delivery & Distribution: Transporting prepared meals to service points (canteens, classrooms, wards, kiosks).
- Serving & Consumption: Serving meals to customers, dine-in or takeaway, using trays, plates, cups, etc.
- Waste Management & Cleaning: Handling leftover food, washing reusable items, disposing of packaging.
Lahti piloted steps no. 1: Procurement and Sourcing, and 2: Inbound Logistics.
Acknowledgement
Change(K)now! project is co-funded by Interreg Baltic Sea Region. The project’s main objective is a mindset change from single-use to circular or multiple-use of food delivery systems in cities and residents of the Baltic Sea Region.















