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How public catering accelerates sustainability: a German case study.

Melanie Speck1,2, Lynn Wagner2, Felix Buchborn1

  • 1Wuppertal Institute for Climate, Environment and Energy gGmbH, Doeppersberg 19, 42103 Wuppertal, Germany.

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|August 29, 2022
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Summary
This summary is machine-generated.

Public catering can significantly reduce its environmental impact through recipe revisions. Implementing scientifically guided changes can cut resource use by 44% and greenhouse gas emissions by 40% in Germany's business catering sector.

Keywords:
Business cateringCarbon footprintMaterial footprintNutritional footprintSustainable dietSustainable nutrition

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Area of Science:

  • Environmental Science
  • Nutrition Science
  • Sustainable Food Systems

Background:

  • Public catering's environmental footprint is growing with increasing customer numbers.
  • This sector presents a significant, yet underutilized, opportunity to promote sustainable nutrition.
  • Management decisions in public catering can influence the environmental impact for thousands of consumers.

Purpose of the Study:

  • To assess the potential for reducing greenhouse gas (GHG) emissions and resource use in German business catering.
  • To compare the environmental impact reduction from unsupported, dietary recommendation-based, and scientifically guided recipe revisions.
  • To analyze these impacts at both menu and nationwide levels.

Main Methods:

  • An online survey of public catering companies in Germany.
  • Scenario analysis evaluating different recipe revision strategies (unsupported, dietary recommendations, scientific guidance).
  • Extrapolation of results to the nationwide level for the business catering segment.

Main Results:

  • Nationwide implementation of scientifically guided recipe revisions can save up to 44% of resource use and 40% of GHG emissions in German business catering.
  • Even unsupported, intuitive recipe revisions can achieve 20% savings in GHG emissions and resource use.
  • Public catering has the potential to reduce its material and carbon footprint by 20% rapidly.

Conclusions:

  • Recipe revision in public catering is a viable strategy for significant environmental impact reduction.
  • Scientifically guided approaches offer the greatest potential for sustainable transformation in the sector.
  • Further systemic changes and political support are necessary for greater impacts and a sustainable transformation of public catering.