Implementation process

Food service businesses can ensure sustainability in four process stages of their food production. Not every process stage can be directly influenced by food service businesses. However, procurement, preparation, presentation and communication can be directly controlled. These are influenced by cross-process areas such as waste management, working conditions for staff and the company’s social commitment. It is important for food service businesses to take a holistic view of food production and consider the interrelationship between the individual phases. This means assessing the overall sustainability balance of the food offering. For example, a product may have a high level of sustainability when purchased (e.g regional, organic), but generate a lot of food waste during preparation. A holistic view prevents the “silo effect”, i.e. the optimization of one process stage at the expense of another.