Catering

WHAT IS BEHIND THE CATERING ACTION AREA?

Promoting sustainable catering: Food is valuable and a sustainable diet is a key component in achieving global climate and sustainability goals. The way in which food is produced, where it is purchased, what ingredients it contains and the extent to which it is consumed have a wide range of effects on the environment and society. The overarching issues range from water consumption, greenhouse gas emissions and land use to questions concerning fair food production, health and the avoidance of food waste. The focus is on the entire production chain: from agriculture to food producers and supermarkets to consumption (private, outside catering, etc.). Large quantities of food and drink can be consumed at sporting events. At the same time, the catering offered at the event can promote a more sustainable eating style, for example by consuming less meat, thus reducing greenhouse gases.

TARGETS AN SUB-TARGETS

At least X percent of products purchased are vegetarian and vegan.
At least X percent of the meals offered to accredited persons at the food outlets are vegetarian or vegan.
In the public visitor area, at least X percent of the meals/dishes offered are vegetarian or vegan.
At least X vegetarian and vegan dishes/menus are offered in upscale catering (hospitality).

At least X percent of the products purchased are certified organic.
X percent of drinks purchased are certified organic.
At least X percent of the meat products purchased are certified organic.
At least X percent of the fish products purchased are certified MSC, organic or ASC.
X percent of the selected product groups are certified fair trade.

At least X percent of the products purchased are regional and seasonal.
A maximum of X percent of products are transported by air.

The requirements laid out in the declaration of participation (declaration of support for the target agreement to reduce food waste in outside catering)⁽¹⁾are met.
Avoidable biowaste is minimised.
X percent of leftover food is passed on to food banks, food sharing and similar organisations.

All relevant stakeholders (e.g. organisation team, athletes, visitors) are made aware of the topic of nutrition and motivated to eat sustainably.

FURTHER TARGETS

Action areas serve to divide up the complex topic of sustainability for operationalisation. However, there are many overlaps between the fields of action. For example, although the following objectives belong to the topic of catering, they are dealt with in detail in other action areas.