Sustainable Catering

The theme of sustainable catering showed significant interdependence with the other areas addressed in the UNILEAD project (close links to responsible waste management, purchasing, etc.). Some measures may thus find application on a wider scale than just the provision of university canteen and cafeteria services.

The proposed recommendations are 12 general recommendations, 50 specific objectives and individual measures for Czech Universities in six main areas:

• Strategy (embedded in strategic documents)
• Raw materials (purchase of raw materials for canteens)
• Menus (menu design and healthy cooking)
• Waste (waste management, packaging and food - organic and gastro waste)
• Operations (use of resources in canteens - energy, water, cleaning products)
• People (communication of the topic "inside" and "outside", courses and training)