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The BBI is a first step toward putting biodiversity conservation into practice in the OHC context. The results are consistent with studies related to nutrition However, the results also show that there is room for improvement and that there are further areas to be addressed. It is also clear that commercial kitchens currently have only limited room for maneuver. If OHC is to become more biodiversity-friendly, greater transparency is needed in terms of origin labels and species/variety identifiers, and a wide range of options will also be required in terms of procurement. That being the case, it is essential to focus on the entire value chain. Furthermore, in addition to the initial recommendations, much more knowledge is required about the impacts of farming methods and heritage varieties and species, as well as about the use of fish, other marine animals and game meat. In principle, however, the BBI can already be implemented in commercial kitchens by identifying recipe optimizations that kitchens can feasibly implement, that align with their budgets, and that maintain acceptance among patrons. In addition, this approach has the potential to be integrated into the assessment framework of the NAHGAST calculator, making it readily accessible and free for OHC facilities to use. In the OHC context in particular, this could be leveraged to drive sustainable change in the food system.
Global food production has critical impacts on ecosystems, climate change and planetary boundaries. The Out-of- Home Catering sector (OOH) is the second most important distribution channel for the food industry in Germany. OOH businesses form a link between production (food production) and consumption (consumption by guests) and are therefore an important area for real-world laboratory research. The aim of this study is to evaluate environmental impact of OOH businesses (n=4) show the chances and limitations in the transformation towards a sustainable OOH.
For this purpose, weekly menus for lunch as well as the selection for breakfast and dinner will be assessed for their environmental impact by Life Cycle Assessment. Subsequently, in co-creation with the companies, an environmentally friendly target state will be worked on. Adjustments will be made to show how sustainable full catering can be achieved in the OOH. The work focuses on the recipe, menu and management level. Initial results show that breakfast and dinner menus in particular have a high animal product content and potential for improvement. This can be achieved mainly by changing the options available to customers. The first step in the companies' lunch menus is to replace or reduce resource-intensive ingredients.