Figure 24: Importance of food sustainability
Sebastian Tarkowski of Fagerudd Konferens, a venue in Sweden, took the decision to serve vegetarian lunches as standard to all meeting attendees. He notes that the food industry accounts for more than a quarter of all global emissions and he believes his venue can make a difference by taking this stance.
Our chefs had to develop an entirely new repertoire. The key has been to serve food
that does not only taste great, but it also has to look and feel great, offering a variety of flavors, colors and textures. But the vast majority express that they appreciate the initiative and we’ve noticed that conscious young companies always prefer vegetarian options. And since the start, fewer and fewer people choose to have animal-based lunches. Currently, eight out
of ten guests stick with the vegetarian lunch. Last year we served 12,000 lunches, out of which 80% were vegetarian with an on average 2kr lower carbon footprint. That equals savings of 19 tons of greenhouse gas emissions. That’s a huge number for a small conferencing facility.” —Sebastian Tarkowski of Fagerudd Konferens
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