Use mostly plant-based margarine, long-lasting cream and food with low CO2 emissions.
Always have a vegetarian option on the menu.
Use the minimum amount of salt and season the food with spices and herbs.
Offer to sell leftovers to employees.
Always offer the customer to take the leftovers with them after the café or restaurant visit.
Use seasonal produce.
Use smaller plates, platters and buffet spoons, or portion out the food.
Cereals are healthy, satiating, affordable and sustainable. Serve bread or rolls as a side dish.
Use up leftovers in sauces, soups, salads, stews, vegetable purees, pizza or omelettes - and be proud of it!
Use a checklist for lunch at reception in the morning. This way, the canteen can calculate the correct amount of food.
Limit the number of delivery days from ASKO/Eureca to one day a week. This leads to less fuel emissions, gives a higher invoice discount and better control over purchases.
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