No time to waste (food): Make an impact with sustainable catering
The sobering UN climate report highlighted the urgent need for action. The conclusion is clear: climate change is happening faster than expected and is largely driven by human activity. Facility managers and organizations must respond to these challenges with sustainable solutions. Especially in the areas of buildings, mobility, and food, there’s still a lot to gain. This article focuses on the role of food within your company and how sustainable catering can make a real difference.
What is sustainable catering?
Do your employees enjoy fresh meals and snacks every day? Catering and vending contribute significantly to a comfortable and pleasant work environment. But it’s also a great opportunity for your organization to show its commitment to sustainability. Here are three key questions to help you critically evaluate your catering strategy.
1) What does your menu look like?
The EAT-Lancet Commission’s food report shows that we’re consuming more meat than the planet can handle. The recommended amount is 300 grams per week. Veggie days with seasonal dishes should become the norm. Of course, there’s still room for a weekly serving of beef stew and fries. The Pareto principle (the 80/20 rule) works well for most people. A varied, healthy menu promotes a healthier workplace — and that benefits you as an employer too.
2) Do you really need an in-house kitchen?
An industrial kitchen consumes a lot of energy and can be a major expense for your business. That’s why it’s worth exploring alternatives. Centralized kitchens or external catering partners have significantly improved the quality and sustainability of their offerings in recent years. They offer tailored food services that meet both your needs and the planet’s. If you do need an in-house kitchen, make sure it’s managed efficiently through energy audits and optimizations.
3) How do you tackle food waste?
With the rise of flexible working, it’s increasingly difficult for organizations to estimate how much food they need to provide. Analyze the daily number of visitors to your company restaurant and identify peak times throughout the year. It’s also important to develop a well-thought-out recycling system. For example, donate leftovers to social organizations and provide eco-friendly doggy bags.
The road to sustainable catering: transformation means engagement
Is it really ‘no time to waste,’ and do you need to change everything overnight? The biggest shift actually happens in the mindset of your employees. The transition to sustainable catering is, above all, a human story that requires a tailored approach. The key to success lies in involving your users. Consider satisfaction surveys or communicating transparently about menus and preparation methods. Don’t be afraid to think outside the box. Some social welfare organizations, for example, give their clients the opportunity to grow their own vegetables and help out in the kitchen.
How can an external perspective strengthen your catering?
Foodservice consulting is more than just advice about your menu or HACCP audits — it also involves designing and managing your company restaurant, conducting due diligence, and setting up a smart recycling system. It seamlessly blends analysis, strategy, and operations. Additionally, a consultant can represent your interests in negotiations and collaborations with catering partners — for example, by advocating for more seasonal dishes or reducing food waste. A foodservice consultant offers an external perspective and more easily identifies opportunities for your corporate catering. And that pays off — both financially and ecologically.
