The catering department should provide a range of non-meat options each day. Locally sourced, seasonal and organic options should be provided when possible. Vegetarian and vegan options should be part of the daily offering.
Power supply for the catering unit should be matched to the demand and generators should be fuelled with HVO in preference to diesel. A hybrid battery-generator system should be used where possible to minimise fuel use. Generators should not be run at night or weekends to power fridges, etc. Mains or battery power should be used if necessary.
Equipment should be switched off and unplugged when not in use.
Deliveries and collections of material and equipment should be optimised to minimise journeys and reduce fuel use/emissions.
Observe the no idling policy.
Circular Economy
Food should be served with washable delph and cutlery or with compostable packaging and cutlery. Single use plates and cutlery should not be used. Recyclable plates and cutlery should be avoided as they have to be washed and dried before being placed in the recyclable waste stream.
Waste food, packaging, water and cooking oil must be stored and placed in the appropriate waste stream for collection by licenced waste collectors in accordance with the Food Waste Regulations 2009, Local Government (Water Pollution) Act, 1977.
Carbon Calculator
Provide the Sustainability Advisor with daily plate count by food type and details of excess meals produced. Assist with obtaining environmental information from suppliers and facilitate the collection of data on energy use, fuel use, materials use, transport and licence/consignment documentation from waste collectors for the carbon calculator.
