The desire for flexibility and variety in all areas of life is clearly noticeable, especially when it comes to our diet. The trend towards “snackification”, the transformation of traditional meals into smaller, more convenient portions or their presentation as snacks, is becoming increasingly important in communal catering.
In communal catering, it is always important to keep food waste to a minimum. On the one hand, it is important to recycle food and dishes to reduce the impact on the environment, on the other hand it is also important for your own costs. Recycling food and meals, often referred to as “reuse food,” is an excellent innovative idea to address food waste.
In der Lebensmittelbranche wird es immer wichtiger, ein Bewusstsein für Umwelt und nachhaltiges Handeln aufzubauen. Gerade, wenn täglich große Mengen an Lebensmitteln zubereitet werden und über den Tresen gehen, ist Nachhaltigkeit umso wichtiger.
Takeaway has become indispensable today. Guests expect food and drinks to go, and at the same time, catering businesses need to achieve their sustainability goals. Canteens, catering and system catering are faced with the challenge of making the out-of-home business more environmentally friendly – without adding complexity to existing processes.
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