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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.
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An attractive range of food and beverages is an important element of almost every holiday trip. This makes it all the more important for hotels and restaurants to design and offer an excellent range of food and beverages for their guests – a range that also includes the aspects of sustainability that are becoming increasingly important to guests.
This digital toolkit is designed to support hotels and restaurants on their way to a more sustainable food and beverage offering. It is a guide for practitioners and is aimed in particular at chefs, F&B managers, and their employees. It provides facts and background information, describes examples of best practices and includes tips for the practical implementation of a sustainable menu in the hotel and catering industry. This guide can therefore be used both as a source of information for everyday decisions and as inspiration for long-term fundamental changes in the F&B sector.
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
Procurement
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.
Content sharing
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.
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