Kulturinstitutionen & Klimaschutz

Food is responsible for a third of the environmental impact of our consumption and also plays an important role in cultural institutions. The workshop imparts specialist knowledge, shows scope for action and inspires participants to think, plan and carry out the purchase and handling of food differently.

The participants jointly develop solutions to reduce greenhouse gas emissions in the catering sector in their own company and create a concrete action plan tailored to their organisation.

Contents:

• Overview of the biggest levers in the field of nutrition based on the Green Guides Catering by reflector
• Good examples from cultural practice
• Principles of sustainable nutrition
• Climate-friendly offer 
• Avoidance of food waste
• Development of an individual action plan

Key questions:

• How do I (partially) switch the offer to plant-based products?
• How do I avoid food waste?
• What factors play a role in planning an ecologically sustainable catering offer?
• How can I optimize packaging, the use of tableware and reusable options?

Duration: 3h

Participants: Maximum 30 people. A maximum of two people per institution. Recommendation: A representative from strategic management and a key person from practice.