Client: City of Florence
Start date: June 2025
End date: December 2025
Description
Preliminary feasibility study for the Municipality of Florence regarding the in-house management of school meals in schools. The project involves technical analyses, economic and regulatory analyses of 15 cooking centres, assessing costs, governance, demand, needs for infrastructure and impact on society. The aim is to propose a model that is sustainable, efficient and traceable to ensure nutritional quality, transparency and promotion of heritage public.
Needs
The City of Florence has commissioned a pre-feasibility study to assess the possibility of bringing the management of the school catering service – which is currently outsourced – back in-house. This need stems from a desire to improve the quality, equity and sustainability of the service, reduce reliance on external contractors, make better use of existing catering facilities and ensure greater control over costs, procurement, nutritional aspects and working conditions, in line with the objectives of the 2030 Agenda.
Results
The project aims to assess the feasibility of a publicly managed direct of the school canteen service provided by the Municipality of Florence, with the aim of improving quality, sustainability and monitoring. The analysis aims to provide a detailed overview of the current status a31> of the 15 baking centres, estimating costs, requirements, organisational scenarios and economic and social impacts. Critical infrastructural constraints are identified and models are proposed for < a48> reorganisation of production, useful for guiding the strategic decisions of the administration.
Features
It combines technical, economic and regulatory expertise to analyse the feasibility of in-house management of school catering. The assessment covers the condition of the catering facilities, the optimisation of equipment, remaining production capacity, organisational requirements, economic and financial scenarios, and governance models. We coordinate these activities by drawing on our expertise in food sustainability, institutional catering and technical support to public bodies in developing food policies and innovative management models.
