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Example of a large system catering company from German-speaking Switzerland

Publikationsdatum: 3. April 2025
Letzte Änderung: 3. April, 2025

This system catering company in German-speaking Switzerland with around 3,000 employees had already successfully implemented various measures in the areas of occupational safety and quality assurance. Following a negative rating from an external agency, the company decided to systematise its commitment to sustainability and set itself measurable targets. The subsequent analysis showed the greatest potential in increasing the proportion of vegetarian and vegan orders and in reducing food waste.

Why is the example anonymous→

Goal 1

By 2030, we will reduce total food waste in all units, before and after consumption, by 50%, based on 2019.

Measures

  • Re-evaluate packaging sizes with the supply chain to reduce avoidable food waste.
  • Serve smaller portions, offer second helpings if required, fill up with smaller containers towards the end of the buffet.

Goal 2

We will bring Scope 1 and 2 to net zero by 2030 and cover the remaining Scope 3 by 2050. We are committed to the Science Based Targets initiative (SBTi) throughout the Group.

Measures

  • Commitment to the net-zero target, development of measures and implementation plans.
  • Increase plant-based meals to 50% of annual menu planning.
  • Introduce a new IT system for better recording of emissions, which enables better reporting of CO2 emissions.

Goal 3

By 2030, we will achieve an average gender balance of 40% in our management positions.%.

Measures

  • Review of job adverts and the recruitment process. Adapt texts to attract more female applicants. Promote part-time positions, including in management positions (60%-80%).
  • Regular external equal pay analyses, pay transparency and analysis of gender-specific barriers to career development.
  • Active internal talent promotion for women. Encourage managers to include more women in the annual GAP analysis.
  • Use of female/non-gender-specific images in our communication materials. Awareness-raising campaign that emphasises female chefs. Chef's Day campaigns with female protagonists (barbecuing is not only for men).

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