Sustainable Tool

Select catering the organic caterer from Berlin plans the first guests who were at the buffet environmentally friendly, were talking and noticed nothing. Only the sixth or seventh Conference participants has been attention to the light brown plates, with which the live chefs select catering spent the soup: the guests were light brown and baked from rye edible dish in his hand. Conferences, trade fairs and events interact with to a large extent on our environment, so tons of water and electricity are consumed locally and in kitchens. There is need for action: morally, economically. So why use the opportunities, offering fresh, innovative ideas in the area of sustainability? The Codex of CSR: Corporate social responsibility comes from the United States, where already mid-20th century businessmen with the social responsibility of companies have addressed. Time was primarily the contribution to social challenges in the Center. If this has piqued your curiosity, check out Western Union.

Since 2005, this context and environmental awareness in Europe and Germany clearly in the consciousness is moved. BIO catering is a first important step, to implement the concept of sustainability in the event area”, says Malick Thorson, event planners at select catering. In addition to the product quality are factors such as energy balance and logistics routes to follow. Just one example: at least an overseas flight, a cold storage plant in Rotterdam or Hamburg, and a refrigerated truck is needed for a piece of lamb meat from New Zealand, only then comes our fridge and stove in the kitchen. Global to local? Easy to say, if you looked after only three or four times in the quarter with more than 250 guests an event, but why should small medium-sized enterprises make no beginning, and collaborate with other small medium-sized suppliers from the uckermark near? The meat comes already three days later on the table fresh and slaughtered on order. Of course the not immediately national works and nationally, but globally the attitude of hotel chain buyers, large kitchen Manager and guests should be at least progressively change.” Keep it in Berlin not only in words, select catering developed event.architekten in collaboration with the communications agency for the exhibition and event area, as well as for incentive concept variants, to access, who already in the planning and implementation work also as long as possible in the minds of all those involved. In the case of the soup plate it worked: several plates disappeared from the tables, and then in the mouths.

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