Guideline for cantonal catering establishments

Directive to reduce the climate impact and food waste of cantonal catering establishments by 2030

10 effective fields of action developed in a participatory process with industry players

16 Objectives, reporting and toolbox practically tested and ready for implementation

Directive is compatible with the national action plan against food waste and other industry standards

INITIAL SITUATION & GOALS

Comprehensive reduction of environmental impact – with a focus on Food Save and climate

A package of measures was developed in 2022 with the “Sustainable Nutrition Canton of Zurich” mission statement, which addresses the challenges of sustainable nutrition. One of these measures is a “guideline for cantonal catering establishments” to reduce food waste to less than 50g per menu and greenhouse gas emissions by 40%. Foodways was commissioned by the Canton of Zurich to draw up the guideline.

Goals:

In collaboration with the cantonal administration and industry players, Foodways identifies the fields of action with the greatest leverage for achieving the goals defined in the mission statement.
The development of the guideline is collaborative and based on existing work
High acceptance of the directive among implementing companies

OUTPUT

Abstract sustainability goals translated into practical options for action

Mandatory guideline for cantonal companies with

10 comprehensive fields of action
16 practical objectives
21 concrete measures with tools

Thanks to the participatory development process, the guideline has met with a high level of acceptance among the companies implementing it. The links between sustainable development in the catering industry and the identified fields of action are made tangible by concrete sub-goals and can be implemented step by step in practice – both in cantonal and independent businesses. In the latter, the objectives were designed to be as compatible as possible with existing efforts.

Projects