FOOD WITH A STANCE

When sustainability is evident in taste and visible on the bottom line.

FOOD OF THE FUTURE?

The time is now for us to eat our way to a healthier planet.

We all know that if we are to protect our health and the environment, we must consume more vegetables and proteins from plants instead of meat.

The EAT-Lancet commission has presented a report, Food - Planet - Health, where researchers propose solutions for how to accommodate the growing issues we are facing, which include feeding 10 billion people in 2050, whilst slowing climate change to meet climate goals disclosed in the Paris Agreement.

One of the main points is concerned with sustainable food production. This is achieved through less meat, more organic commodities, sustainability and various crops with low CO2 footprint.

How are the numbers of a EAT-Lancet Planetary Health Plate looking?

To follow the recommendations from EAT-Lancet, we must only consume 14 grams of meat a day. Instead of consuming meat, there are plenty of options with high protein content, such as whole grains, fruit and vegetables, legumes and nuts. Products derived from animals are still an important source of protein, in the form of dairy products, where the processing does not place to much strain on the environment.

Sustainable bottom line and a green business plan - we are at it.

Change takes time and requires that we work ambitiously with all the areas of the value chain. At Europa we have worked towards greener canteens and more sustainability for many years.

It is not just hot air. With the measurement tool Sustainable Bottom Line, developed by The Technical University of Copenhagen, our canteens strive to become better. We register, count and weigh all commodities, consumption of these and how much of it is organic as well as garbage sorting and measurements on food waste. The outcome is a green business model, green end goals, green planning and thorough actions - which is increasingly becoming a larger part of our canteens.

We know what we excel in, but more importantly we work collectively with our suppliers and customers to become better.

See how our head chefs compose the weekly menus

More on Europa Canteens

The Planetary Health Plate

EAT-Lancet Planetary Health Plate. Source: Eat-Lancet Comissionens rapport: Food, Planet Health.
Read more www.eatforum.org

A GOOD MEAL STARTS BY CHOOSING THE RIGHT COMMODITIES: ORGANIC, LOCAL AND SEASONAL

When our competent chefs compose a menu, there are many factors to consider. We all love a pleasant taste experience, but especially one that is healthy and sympathetic for us, animals and our shared planet. We all love a pleasant taste experience, but especially one that is healthy and sympathetic for us, the animals and our shared planet.

For many years, we have strived to include more organic commodities in our meals. All our canteens are to have the Ministry of Food, Agriculture and Fisheries’ bronze label (min. 30% organic commodities).

However, most of our canteens have the silver label (60-70% organic commodities).

When our competent chefs compose a menu, there are many factors to consider. We all love a pleasant taste experience, but especially one that is healthy and sympathetic for us, animals and our shared globe. We all love a pleasant taste experience, but especially one that is healthy and sympathetic for us, the animals and our shared planet.

For many years, we have strived to include more organic commodities in our meals. All our canteens are to have the Ministry of Food, Agriculture and Fisheries’ bronze label (min. 30% organic commodities).

SUSTAINABILITY IN EUROPA’S CATEENS

Green transition with ambitious goals and actions

Organic commodities at our center of attention

All our canteens are to have the Ministry of Food, Agriculture and Fisheries bronze label (min. 30% organic commodities).

It is no secret that we wish for an improved organic balance. Therefore, our canteens serve more organic meals than we are obliged to.

Purchased organic commodities in 2021

Minimum of 30% organic (bronze label)

70% organic meals in many of our canteens

52% organic meals on average in all our canteens

Goal: 60-90% organic meals (silver label) in all our canteens by 2025

Goal 2025

60-90%
organic

Combatting food waste

We have strived to limit food waste since 2015 - but that does not lessen our ambitions.

We register all food waste and work continuously to exploit and reuse commodities and left-overs.

We inform and ‘nudge’ our guests, to only take what they can eat.

All inevitable wood waste is composted.

How we avoid food waste in our canteens

Technical solution to weigh excess food and use data in menu planning

All commodities are used, so everything becomes edible

Excess food is reused in other dishes

Employees buy left over food as take-away

Food waste becomes soil through composting

Goal 2025

25%
less
food waste

CO2 footprint from commodities makes a difference

It is Europa’s purchase of commodities, that really makes the difference in limiting our CO2 footprint.

This is one of the reasons, that we have taken EAT-Lancet to heart.

In our green business plan, we focus on the consumption of meat, cheese, vegetables and fruit. This is evident when glancing at our menu and additionally makes our meals healthier.

Actions to limit CO2

Reduction of meat - 25%

Reduction of firm cheeses - 25%

Convert to organic and seasonal commodities

Sustainable packaging

Sorting of garbage, recycling and upcycling

Goal 2025

33%
less
CO2

Combatting food waste

Food waste contributes to environmental challenges and serves no good in the garbage bin, especially when people are starving.

Food waste occurs during the whole process from soil to plate, which means that it happens during cultivation, production, transport, handling, packaging and when preparing and serving Conclusively, preparing less food and licking the plate will not save the planet.

We have worked on cutting food waste since 2015, Our suppliers are carefully selected

and we make sure to only order sensible products. We register all food waste in our kitchens, which is derived from cooking and after service. The data is used to make the right decisions, which result in reusing commodities and left-overs the best way possible. Inevitable food waste is composted and later becomes biogas.

Stop food waste day September 29th

In our canteens, it does not go unnoticed when the annual stop food waste day comes around the 29th of September. This day is one that our chefs highly appreciate, where they propose creative suggestions on using our commodities and resources best.

This year, we marked the annual food waste day with a contest where the chefs presented their best suggestions, tips and recipes. Our head chef Thomas, presented his appetizing dish consisting of a patty made from vegetables, prepared from left-over rice and salad.

WANT TO KNOW MORE?

Is your canteen approaching a tender? Or are you in the midst of establishing a canteen, lunch arrangements, drinks service or café?

Book a meeting and free lunch with Peter

We provide lunch so you can taste for yourself. Write to us and let's find a day where we eat with up to 5 of your colleagues. 

Location: Europa Tietgen, Slotsholmsgade 3, 1216 Kbh. K.

Peter Ole Sahl is the director of the canteens and can help you clarify needs and find a solution. It is, of course, a completely non-committal talk.

We look forward to hearing from you.

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