To consume responsibly means to cook sustainable meals, and it starts with local networks of sustainable food suppliers giving access to seasonal produce. Within the context of a responsible purchasing policy, it is best to insist on certified products while refusing to source protected fish species, cage eggs, palm oil or any GMO-labeled products. Organic food products are of course a must, provided sufficient volumes are available close by.
Initiating good practices on a daily basis allows for better resources management and more energy-efficient catering services, which is in turn a boon for biodiversity. Employees can be trained in responsible practices and eco-gestures designed to raise awareness to reducing water consumption levels for example. Energy audits carried out in central kitchens help identify which steps that generate the highest levels of CO2 and the potential areas for reducing energy consumption. The installation of eco-designed ovens makes it possible to cut energy consumption by 20-40%.
Fighting against food waste and optimizing biowaste recycling are also key areas in protecting biodiversity. The better it is, the less gets wasted, so tasty dishes in measured quantities for each guest make the most sense. Education and information can also help change habits and attitudes, and not just in school canteens where children waste enormous quantities of bread and water every day, but also in business and industry with promising initiatives such as the doggy bag.
Biowaste recycling at the end of the value chain is best done through composting and anaerobic digestion. Used cooking oil is easily recycled as a form of renewable energy and table-clearing and waste-sorting facilities should be installed in schools and companies to encourage guests to adopt proper recycling habits. All unsold meals prepared for trade fairs and other such events can be passed on to charitable association partners. After all, helping your neighbor is also a way to protect biodiversity.