GREEN TRANSITION IN FOOD SERVICE

We support professional kitchens in their transition towards more sustainable practices. It includes a range of tools, resources, and support of the staff to help restaurants, cafes, and other foodservice businesses reduce their environmental impact and improve their sustainability.

The first step in the service is an assessment of the kitchen's current practices and environmental impact. Based on this assessment, the service will provide recommendations, implementation, training and a roadmap for transitioning to more sustainable practices.

One key area of focus for the service will be reducing food waste. This will include strategies for better inventory management, reducing overproduction, and finding creative ways to use leftover ingredients. 

Overall, the goal of the service is to provide a comprehensive approach to sustainability for professional kitchens, helping them reduce their environmental impact while also improving their bottom line.

For price, details and booking: Reach us at info@spisrubogstub.dk or +4523435640