About the Toolkit
Here you can read how to use the toolkit, what it is about and how to find your way around this website.
Food sustains life; without food, humans cannot survive. It is, therefore, important for our future to protect the natural resources that supply food. However, what people eat not only matters for individuals and their environment, but for the economy and society in general. Maintaining global food supplies is also a major issue when it comes to sustainability.
At the same time, food is an important element of a holiday. For hotels, good food has the potential to become a competitive advantage while bad food can damage a hotel’s reputation for years. This is why it is of great importance for hotels to manage food in a sustainable way. This toolkit is designed to help hotels move towards a more sustainable food policy.
This manual is intended as a guide for practitioners: Chefs, F&B managers and their staff. It also offers general background information, practical advice and points the reader to a range of further sources. Thus, it can be used both as a source on which to base ad-hoc business decisions and as an inspiration for long-term fundamental changes.
Instructions for use
The structure of the guide follows the different stages of the food process chain: These process stages are reflected in the individual tiles (Home):
- Good to know
- Menu design
- Waste management
- Nudging and communication
The following content is available thematically in the menu (top right):
- Facts: Figures, data and facts about the importance of sustainable food.
- Best Practice: Examples and success stories of hotels and restaurants that have successfully implemented the concept of sustainable food.
- Tips: Recommendations and tips for practitioners that can be applied directly in the business.
- Tools: Instruments to support the implementation of sustainable food practices and that can be used in daily practice.
Use the online toolkit for training or implementation activities with your team or other key stakeholders. Each tile and item can be shared and commented. on via the link by email, WhatsApp, etc.
All checklists can be printed for further use.
Let us know about successful best practices. We are happy to learn about your successful sustainable food practices in sustainable procurement, kitchen operations, waste reduction or communication.