1. Ensure that only fresh, seasonal, locally sourced, short-chain or organic food isserved, preferably produced by social agriculture companies.
BENEFITS EXAMPLE
2. Ensure that only exotic products (coffee, tea, sugar, cocoa, bananas, pineapples, etc) from Fair Trade sources are served.
3. Ensure that meat, eggs, dairy products and farmed fish with the highest animal welfare standards are purchased..
4. Ensure that vegan and/or vegetarian options are available.
5. Adopt a policy of reducing meat and fish over time.
6. Provide dispensers for refillable bottles/glasses for water and other beverages.
7. Invite audiences to bring refillable water bottles, to be filled on site.
8. Rent and/or sell refillable glasses and/or bottles.
9. Serve all drinks, if water and drink dispensers are not available, in washable and/or recycled glass bottles/glasses.
10. Use reusable/washable crockery (glasses, cups, etc) for catering/tea/coffee, and donot use polystyrene or plastic.
11. Do not use single-serving sachets of coffee, tea, sugar, milk, condiments, etc.
12. Donate uneaten food to a local charity.
A sandwich consisting of fresh, seasonal, local and organic food for one person produces aCO2 emission of 0.61kg compared to 0.96kg for a standard sandwich with a 27.7% reduction in environmental impacts.
This reduction is attributable :
- 18% fresh and seasonal food
- 2.8% local food
- 6.9% organic food
The indirect water consumption of a conventional dinner is 479.2 litres, while that of a green dinner is 188.2, with a water saving of 291 litres.
