Sustainability Management for Restaurant & Catering
This is a great place to add a tagline.
VEG THE MENU
Offering vegetarian (or even better, vegan) alternatives is a great way to simply cut down on carbon emissions caused by the food industry.
We globally produce 330000812 tonnes of meat and dairy combined each year which accounts for 60% of farming’s greenhouse gasses. We look for a valid replacement.
We encourage the use of easy recyclable and biodegradable materials and introduce is where possible.
We work towards the use of glass stored products throughout the service line
We look into creative solutions to help downscale the amount of produced green waste. From staff mails from cutoffs to fertilising crops with leftovers!
We’re throwing out a whopping 600,000 tonnes of food waste from restaurants every year, most of it filling up scarce landfill space
facts & numbers from the SRA website ⁎