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As the catering industry in Europe struggles with the pressing need for sustainability, COP28 has brought forward significant developments. The UN Food and Agriculture Organization’s roadmap, coupled with the Emirates Declaration on Sustainable Agriculture, highlights a global commitment to combat food waste and address climate …
Continuing our exploration of sustainable practices, we transition from the tech-savvy world of university canteens with Chef Andreas Garber to the realm of impactful investments and innovations in the food and climate sectors. Join our interview with Archie Thomason, Founding Associate at Viresco Capital Management …
Following our initial tech-infused conversation with Chef Andreas Garber at HSLU University Canteen, where we explored innovative tools like Longview software’s Menu Sustainability Index and Necta program, our sustainability journey continues. In this final interview, Chef Garber takes us behind the scenes of ZFV Catering’s …
This brief interview unveils a tech-savvy approach to tackling food waste in the University canteen through strategic planning. Join Chef Andreas Garber from ZFV catering at HSLU University Canteen on a journey, exploring Longview software’s menu time-travel and real-time sustainability tools like the Menu Sustainability …
Explore the dynamic trends shaping the global contract catering industry in our latest blog, leveraging insights from Cognitive Market Research’s 2023 report. Dive into key drivers of expansion and the vital role sustainability plays in the European market, highlighting growth projections and shifting consumer demands. Uncover insights from Deloitte’s Food Service Market Monitor, revealing strategic adaptations by market operators and the rising trend of vegetarianism. Plus, discover concise strategic questions for Foodservice CEOs, adapted from Mordor Intelligence’s 2023 report, providing actionable insights for catering professionals. Stay updated and inspired in the ever-evolving realm of contract catering and food service.
This blog explores a Swiss tech startup’s groundbreaking case study on sustainability-oriented innovations in food waste management for HoReCa businesses. The startup utilizes technology to quantify and minimize food waste while fostering collaboration through sustainability-oriented innovations.
This blog presents effective daily strategies for food waste management in the catering industry, with a focus on addressing root causes. These strategies contribute to reducing gas emissions, saving costs, and enhancing the overall business image.
This blog explores Europe’s contract catering industry’s substantial impact and potential for sustainability. It discusses the challenges of food waste and the role of the institutional catering sector in managing food. It also invites catering professionals to anticipate a forthcoming post on innovative food waste reduction in school canteens and engage in this transformative journey.
