Joint Baltic Sea Region Report for Sustainable Public Procurement and Catering Services
Summary of the content and its utility
Hotels are encouraged to offer sustainable foods and reduce waste during preparation, emphasizing communication with guests to enhance value and competitiveness. A 2017 pilot project showed that informing guests about sustainability led to positive responses and reduced food waste. The manual provides tools for hotels to effectively communicate their commitment to sustainable food, improving sustainability and guest awareness.
Link to the resource
Description
Language(s)
English
Country(ies)/Territory(ies)
EU, Worldwide, Denmark, Estonia, Finland, Germany, Poland
Contact email
Target Group(s)
SMEs
Topic(s)
Green
Resource
Written Document
