Sustainability in the Industry

Gastronomy

Impacts, Risks and Opportunities

Sustainability in Gastronomy

Whether it’s a star restaurant, a trendy restaurant, a caterer or a cafeteria: sustainability is more than what’s on the menu. Behind the scenes, environmental protection and employee responsibility are important topics. Restaurants have great leverage to stop food waste – from zero waste to doggie bags.

Responsible chefs are driving the transformation forward by relying on regional, seasonal organic products with short delivery routes, working resource-consciously and energy-efficiently, using reusable systems and avoiding waste. A holistic approach to healthy nutrition, climate protection and fair working conditions shapes actions in transformative companies.
In 2020, the Michelin Guide introduced the Green Star. This year, 16 restaurants in Germany alone received this award, and 72 worldwide. This shows how sustainability becomes a motivation for star restaurants, but also for catering establishments of all kinds. A major challenge is global meat and fish consumption, which has negative impacts on greenhouse gases, biodiversity and animal welfare. Sustainable sources of supply provide relief, as does the ever-increasing range of vegetarian and vegan alternatives, which are often more environmentally friendly to prepare.

The industry includes, for example, restaurants, pubs, snack bars, cafés, ice cream parlors, bars, event caterers, company and school canteens and canteens.

Industry Materiality

Key Fields in the Industry 

Sustainability is different by industry. Learn key material transformations fields in Gastronomy.

Nature

Climate

Resources

 

You can find more details on the fields and criteria for Gastronomy with score4more explore.

 

EU NACE Classification 

Industry NACE Classes

Unsure if the industry is the right one? A comparison with the EU’s granular NACE classification Rev. 2.1 provides clarity.

Included NACE classes in the industry

I 56.1 Restaurants and mobile food service activities
I 56.11 Restaurant activities
I 56.12 Mobile food service activities
I 56.2 Event catering, contract catering service activities and other food service activities
I 56.21 Event catering activities
I 56.22 Contract catering service activities and other food service activities
I 56.3 Beverage serving activities
I 56.30 Beverage serving activities
I 56.4 Intermediation service activities for food and beverage services activities
I 56.40 Intermediation service activities for food and beverage services activities

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