How can catering contribute to making operations more sustainable on the path toward climate-neutral business operations? More and more companies are taking measures to reduce their organisation’s CO₂ emissions on the way to climate neutrality. Actions focused on energy savings and renewable energy are often the logical first step. However, what many organisations do not realise is that significant CO₂ reductions can also be achieved through the food and drinks offered to employees. But what does this mean for your assortment, and how do you approach it in a way that keeps the daily lunch tasty, appealing, and affordable?
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