The catering of the future is ethical, social and eco-supportive

We are increasingly aware of the importance and impact of nutrition on the environment and health.

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The catering of the future follows these trends and, for several years, there has been an interest in optimizing the use of natural resources and the economic savings resulting from the recent global crisis.

 

Often, it is precisely the contexts of greater economic and social instability that allow companies to innovate with creativity in their services.

What is ethical, social and eco-support catering? The ethical, social and eco-solidary catering involves reflecting on the issues arising from the evolution of our society to improve the quality of services through an improvement in working conditions of the team, respect for people and care of the environment by researching, for example, where the raw materials used come from, whether they are seasonal or not, whether they are economic, domestic or imported.

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These questions have inspired Chef Veg to develop new gastronomic proposals and recipes inspired by traditional cuisine, locally produced and seasonal products.

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Homemade and homemade cooking is replacing industrial techniques that have little to do with sustainable development and care for the environment and health.

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What are the characteristics of this type of ethical, social and eco-supportive service?

The labor insertion of people with low economic income or risk of social marginalization is one of the main ethical behaviors in the workplace The use of organic and ecological products from social cooperatives or farms

The consumption of locally produced food and raw materials, especially from small producers

Menus made with seasonal food and locally produced

The preparation of menus that include all food groups in the appropriate proportion considering nutritional and environmental criteria

The use of disposable tableware should be replaced, where possible, by natural or ceramic materials.

The cutlery must be reusable and the cleaning products used after the event must be green.