Catering
| Vegetarianandveganalternatives – The food offer is expanded to include vegetarian and vegan alternatives. Food stands must offer at least one vegetarian/vegan alternative toeachmeat-containingoffer(e.g.1meat-containingmeatball&1vegetarian meatball). In restaurant areas, buffets, etc., at least one separate vegetarian and one vegan alternative must be offered for each meat-containing offering. |
| Predominantly vegetarian andveganmealsincanteens – Canteensfore.g.volunteersoffermainlyvegetarianandveganmeals. Meat dishes are not offered or only 1-2 times per week. |
| Reductionoftheamountof meat per serving – Forbuffets,canteens,etc.,theamountofmeatperservingisreduced. |
| Reductionofbeefproducts – Therewillbeat mostonebeefmealateachfoodoutlet(foodstalls, canteens, buffets, etc. ). |
| Pricesurchargeformeals containing meat – Aflat-ratesurchargeformealscontainingmeatshould beapplied,e.g.€1inthe restaurant area and €0.50 for food stands. The price surcharge should be communicated, for example by means of a separate statement on the bill (restaurant area) or appropriate signage (food stands). The additional funds raised can be used for climate action projects, for example in sports clubs. |
| PricingaccordingtoCO2footprint of meals – Theprices (of afood type) aresetproportionally totherespectiveCO2footprint of the food, for example, a vegan meal must cost about 40%andavegetarianmealabout60%ofthepricesetforameat- based meal. |
| Highqualityvegetarianand vegan dishes – High-quality vegetarian and vegan dishes should beselected, with the help of test runs to ensure that the products taste good. The staff should be trained in thepreparationandcookingofvegetarianandespeciallyvegandishes. |
| Preferenceforseasonal foods/local products – Inthefoodsector,seasonal/localfoods should beincreasinglyused. |
| Offerorganicfood – Organicfoodsshould beincreasinglyused.Duetoaloweryieldperunitarea, theCO2footprintoforganic foodisnotinallcases lowerthanthatofthe conventional variant. The increased use of organic food is nevertheless stronglyrecommendedduetotheclearadvantagesintheareasofpesticide use, nature conservation, biodiversity, animal welfare, etc. |
| Avoidance of goods from heated greenhouses and goodstransportedbyplane – Productsfromheatedgreenhousesandgoodstransportedbyplaneshould be avoided. |
| Riceavoidance – Riceis byfarthemostclimate-damagingstarchsupplementandshould be therefore avoided as much as possible. |
| Tapwater – Waterdispensersshouldbesetup.Tapwatershould bealsoservedatfood stands. |
| Use of environmentally friendlypaperproducts – Environmentallyfriendly localpaperproductsshouldused. |
| Labelingofthedishesatthe buffet -Thedishesatthebuffetshould beclearlylabeledtoavoidpeoplemakingunintended choices |
| Awarenessofservingstaff -The serving staff should be aware of the fact that the quantities dispensed become waste in the event of non-consumption and that appropriate measuresshouldbetakenaccordingly,e.g.dispensingsmallerquantities, selective replenishment of dishes |
| Passingonfoodthathasnot been served – Food that is not served should be donated to charitable organizations, such as foodbanks,inordertoreducewaste.Theapplicablehygieneregulations should be observed. |
| Waste separation – Collection of frying oil (deep fryers) for use as biodiesel. |
