1. Consume only fresh, seasonal, locally sourced, short chain or organic food.
BENEFITS EXAMPLE
2. Know, before consumption, the seasonal calendar of fruits and vegetables.
3. Always chose vegan or vegetarian options from the menu.
4. Ensure that "animal welfare" is respected, when choosing meat options from the menu.
5. Ensure that the size of the fish is above the minimum size, when choosing fish options from the menu.
6. Ensure that exotic products (coffee, tea, sugar, cocoa, bananas, pineapples, etc) come only from Fair Trade sources.
7. Do not use single-serving sachets of coffee, tea, sugar, milk, condiments, etc.
8. Use your own water bottle or refillable glasses.
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
- 8% 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. emissions amounts to 105.2kg.
