2050Today - Climate Action


Climate action on Food

Food accounts for 28% of the environmental impact of consumption in Switzerland, ahead of housing (24%) and mobility (12%). Therefore, restaurants and food industry actors (producers, processors, suppliers, etc.) have a crucial role to play in safeguarding the future of our planet. The daily choices of catering professionals can have massive consequences on various aspects of sustainable development such as: greenhouse gas emissions (in particular CO2) and their impact on the climate, loss of biodiversity, water pollution, soil degradation, waste, animal welfare, working conditions, food safety and health. The catering industry, whether commercial or institutional, serves a considerable volume of meals every day, which means that it has certain responsibilities towards its partners and customers, as well as citizens and the environment. These responsibilities include preparing dishes that respect consumers and the planet. It is important to incorporate the principles of sustainable development into all aspects of the restaurant business, and to champion these principles in their relations with all partners and customers.

Sustainable Food and Catering Objectives

The 2050Today Charter recommends institutions to take action towards the following Food and Catering objectives when defining their action plan.

1. Sourcing sustainable products

2. Promoting healthy and nutritionally balanced food

3. Preventing food waste

4. Reducing food packaging

5. Running sustainable food and catering facilities

The topics addressed are based on the recommendations of the Federal Office for the Environment for sustainable institutional catering (2020).

This website uses cookies to ensure you get the best experience on our website.