Purpose – The purpose of this paper is to present the sustainable value chain activities that have been implemented when providing sustainable food services and sustainable value. A municipal catering organisation in Finland is introduced as an example. Design/methodology/approach – The theoretical framework comprises sustainability as a strategy and the value chain and its sustainability. Existing research on the sustainability of food services and sustainable value in the professional kitchens is described. The primary data were collected from the two representatives of the case organisation using a written questionnaire with open-ended questions. Furthermore, secondary data from the web pages of the case organisation were utilised. The sustainable actions were categorised using a pattern-matching logic. Findings – The findings illustrate the implemented pragmatic sustainable actions in all primary and support activities, which are local, national and international. These actions were based on the owner municipality’s strategy of sustainable development. Economic, social and ecological sustainable values were achieved. Practical implications – The case description may act as a reference model for a catering organisation when targeting sustainable food services and sustainable value. The case might also be utilised as a teaching case in hospitality management schools. The paper contributes to the pragmatic view of sustainability by describing the everyday working orientation of the case organisation. Originality/value – The case provides practical information on how to achieve sustainable economic, social and ecological values in municipal food services.