Guideline for cantonal catering establishments

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.