3.3 The guests’ carbon footprint is controlled from the kitchen

As a meal provider, we have a particular responsibility to reduce our diners’carbon footprint. Five of our six food waste measurement points are linked to what is done in the kitchen.

When working on our assignment at Electrolux in Stockholm, the team meets daily to review the amount of food waste and the climate impact of that food. It is important to use up all our supplies, and the food is served in smaller containers towards the end of the lunch service. This reduces waste and makes it look as though we have plenty of food left even for late arrivals.

Removing the salad plates saves on washing-up and reduces the risk of diners taking more food than they can eat. Plastic products have been replaced by eco-friendly alternatives, but there are still no good alternatives to clingfilm when it comes to protecting food.

Raising awareness among guests

Our guests can monitor the amount of food waste per day and portion on a large digital screen in the restaurant. Our guests scrape 30 grams per portion off their plates on average, which is about the weight of three cherry tomatoes.

But it is not enough to just work to counter food waste. The food served has to be as climate-friendly as possible. The dish with the least climate impact is presented at the top of the menus, and at the buffet, guests are greeted by colourful vegetables first, followed by carbohydrates such as potatoes. The protein comes at the end, first the vegan protein and lastly the animal protein.After two years, the average climate impact of our dishes has been reduced by 23%.

People who go to the café to buy cappuccinos and other speciality coffees are offered a 20% discount if they reuse their cup. You have to think big as well as small, and never underestimate the impact of all those little initiatives.