ONE TWO WE—life cycle management in canteens together with suppliers, customers and guests

Private food consumption accounts for 30 % of total environmental impacts caused by the final consumption of Swiss households. The private expenses for gastronomy and hotels account for another 6 %. Therefore, it is necessary to investigate and better understand the environmental impacts of food consumption and the possibilities for a reduction of these impacts. This was the starting point for the collaboration between the canteen operator SV Group, the life cycle assessment (LCA) consultancy ESU-services, the energy supplier ewz and the World Wide Fund for Nature (WWF) in Switzerland focusing on food consumption in canteens.

In a first step, an LCA study was used to analyse the environmental impacts of about 20 million meals served in 240 canteens in 2011. LCA data for 160 food items were linked to the food amounts of about 10,000 articles purchased in this year. This was supplemented by data on canteen operation and resulted in a full organisational LCA.

The impacts of food purchases are about four times higher than the direct impacts due to the operation of the canteens. The most important product groups are meat and dairy products. Improvement potentials have been identified within 14 different themes by the project group. They include measures in the canteen operation (e.g. reduction of food waste or energy-efficient appliances); measures in the supply chain, e.g. a reduction of vegetables grown in heated greenhouses; or the abandonment of air-transported products. But also dietary choices such as a reduction of the average amount of meat per meal are considered as an option. The results and recommendations of the detailed LCA as well as information by other partners have been used by the SV Group to develop the programme ONE TWO WE. It assists the customers (companies who commission the operation of canteens in their premises) to reach improved levels of environmental performance. The programme aims for a 20 % cut on GHG emissions after full implementation in the participating canteens.

The programme started successfully with many customers positively convinced by the proposed changes in the provision of canteen meals. An initial reduction of greenhouse gas emissions compared to the baseline was achieved. This LCA study is a good example for the value of calculating a full organisational environmental footprint for a company in the gastronomy sector and for using the results of such a study to bring down the overall environmental impacts.