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Nachhaltigkeit ist ein Thema, das in den letzten Jahren immer mehr an Bedeutung gewonnen hat. Immer mehr Hotelgäste sind sich der nachhaltigen Massnahmen bewusst, die von den Hotels, in denen sie übernachten, ergriffen werden. Die Hotels erkennen zunehmend, wie wichtig es ist, umweltfreundliche Praktiken umzusetzen. …
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 …
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 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.
“AI technology is the campfire around which we tell our stories.” – Laurie Anderson Dear Readers, As I sit down to pen this final blog post of this AI technology campaign, I find myself reflecting on the journey we’ve embarked on together. Over the past …
“AWAS stands for the voice of women, and everyone is warmly invited, whether they want to help or need assistance. We look forward to hearing from you and joining forces.” – Homayra Danishyar-Sajjadi Today, I had the privilege of meeting a remarkable woman, a co-founder …
Attention, all vegetarian and plant-based food enthusiasts in Lucerne! If you’re looking for a quick and delicious fast food experience that caters to your dietary preferences, look no further. Lucerne has a variety of fantastic options for you to explore, and today we’re highlighting three amazing places that offer delightful variations of Planted, a popular…
