Since 2009, Frozen Food Europe has addressed the subject of “Sustainability” and therefore has contributed in delving into this subject with the cooks all over Europe. Many foodservice professionals have recognized the significance and acted accordingly, some comprehensively, others less intense – but each contribution is welcomed.
In comparison to 2009, sustainability means much more today than to save energy or to handle water responsibly, even if both of these resources are still of central importance.
As the graphic shows, profitability, social competence, and the awareness for a sound environment constitute the scope of our actions. All three influencing factors are connected closer than many people believe – even in canteen kitchens. Then only in a sound environment, are companies able to develop positively long-term and make profits, which they are able to reinvest in resource-friendly equipment.
Only whoever demonstrates social competence within and outside of his business, will get good employees, who he can motivate to sustainable actions – especially at their place of work, perhaps also privately. In spite of all the progress made, there still is a lot to do in all European countries. That’s why the subject “sustainable cooking in gastronomy & large-scale catering” has to be delved into further. For this reason, we are addressing it in this magazine again and describe first how the emission of green-house gases and the use of water influence the environment.