Striving for Sustainability in Educational Institutions: Assessing the Effectiveness of an Intervention Using the ‘Getting Involved in a Change Process (ECP)’ Tool

This study aims to evaluate the impact of using the ‘Getting Involved in a Change Process (ECP)’ tool in promoting sustainable eating practices. A total of 16 public educational institutions (5 primary schools and 11 kindergartens) participated, with interventions spanning six months. Methods included regular workshops with kitchen staff. These workshops focused on optimizing food resources, improving meal quality, and promoting environmental awareness. Of the institutions involved, 87.5% (14 out of 16) completed the intervention, and 68% successfully implemented at least one sustainable change, ranging from increasing plant-based options to reducing food waste (Z = −2.971; p = 0.003). The findings suggest that, while the ECP tool is effective in motivating staff and reducing the environmental impact of public meals, full integration requires a supportive organizational structure and continued education. These insights contribute to the growing body of research on sustainable food systems in public institutions and their role in climate change mitigation.