This catering company in German-speaking Switzerland with around 50 employees had already successfully implemented various measures in the areas of supplier selection and fleet electrification. Due to its positioning as a sustainability pioneer, 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.
By 2030, we will reduce the carbon footprint of our menus by 30% compared to 2019, based on the food used.
By 2030, we will reduce avoidable food waste among our customers to less than 10% of the production volume or less than 50g per plate.
