Chalmers will, based on its own and others’ research, provide information and demonstrate the impact of the food it provides on climate change and on health. The restaurants will inspire people to make sustainable choices, reduce their own carbon footprint, reduce food waste, phase out disposable products that contribute to climate change, and shoulder their share of responsibility for the environment and for sustainability at a global level through their purchasing choices.
Objectives: Emissions from food and catering services will be reduced by at least 25 per cent in carbon dioxide equivalents between 2019 and 2023.
Chalmers’ restaurant and catering operations have worked with sustainability and climate issues over a long period of time. They have been showing their guests the climate impact of the food that is served since 2015, and since then there has been a reduction of over 20 per cent in emissions relating to that food.
The objective is to report on the climate impact of the catering operations as well so as to be able to see the outcome of our efforts towards reducing our climate footprint. The ambition is to exclude beef from our catering operations and in a public context. The target in terms of reduced food waste will raise our bar to order the correct quantity of portions. Our work on climate-friendly packaging will lead to a reduction in the amount of waste.
Climate-friendly food and drink on campus and in the organisation
It is Chalmers’ wish that the restaurants should reduce their own carbon footprint and shoulder their share of responsibility for the environment and for sustainability at a global level through their purchasing choices. Food and drink served on campus and in the organisation will be climate-friendly, and the objective will be to minimise avoidable and unavoidable food waste. The restaurants will, based on Chalmers’ own research, provide information and demonstrate the impact of the food on climate change and health in order to inspire people to make sustainable choices.
Examples from the action plan: Updating purchasing guidelines and the wording of objectives relating to food in line with the climate goals (One Planet Plate) and setting standards for our suppliers to meet regarding reporting on their management of avoidable and unavoidable food waste with the objective of reducing it. Drawing up a policy for the choice of food and drink for activities like courses, conferences and events, as well as common guidelines for campuses relating to disposable products and leftover food. Visualising the amount of food waste and its climate impact in the restaurants. Reporting on the climate footprint of drink.
Minimising disposable products that contribute to climate change
Restaurant operations will reduce the use of disposable products and packaging to a minimum by means of innovative deposit return systems and climate-optimised choices of materials.
Examples from the action plan: Tracking the flows of disposable products and identifying climate-friendly alternatives to specific disposable products in consultation with researchers, in order to then introduce a system and calculate the flows’ emissions. Introducing ‘Kranmärkt’ sustainability labelling, which involves serving drinking water directly from the tap rather than bottled water.