KTCHNrebel

Sustainability

Sustainability in the hospitality industry is no longer just a nice-to-have; it enhances your reputation, demonstrates responsibility and often provides a genuine competitive advantage. From regional supply chains and zero waste in professional kitchens to climate-conscious menus: browse our articles for further inspiration and practical tips on how to make your business greener, more resource-efficient and more sustainable.

Ceremonia de entrega de premios en el restaurante de la empresa RATIONAL.
Catering Business & Growth

GreenCanteen seal: How sustainable company catering works

It's been true in Landsberg am Lech for years, but receiving the GreenCanteen seal makes it official: Rational's head office is a model of how…

Michi Reichelt
No hay forma de evitar la sostenibilidad, ni siquiera en la cocina.
Catering Business & Growth

We see the future in green: How sustainable is your professional kitchen?

As everyone knows, you eat with your eyes first. However, more is at stake here because what ends up on our plates today will also have an impact on…

Kim Kopacka
Chef Holding Plate with Organic Vegan Meal
Catering Business & Growth

Healthy workers, healthy planet: how Eurest encourages healthy nutrition and sustainability in catering

Rees Bramwell, head of nutrition and sustainability with workplace foodservice provider Eurest, tells KTCHNrebel about the key elements to encourage…

Tina Nielsen - FCSI
Mercedes-Benz Charging Hub - part of the planned global brand high-power charging network
Catering Business & Growth

Keyword: e-fueling station – what about the gastronomic options?

What is the current situation with regard to the supply of and from e-fueling stations worldwide? Are e-charging and gastronomy a good combination?…

Astrid Filzek-Schwab
Un chef utiliza alimentos producidos localmente, primer paso de Blockchain
Catering Business & Growth

Eight ways restaurateurs can help fight the climate crisis

From sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways…

Elsie Clark - FCSI
Sustainability Restaurant
Catering Business & Growth

How sustainable is your menu?

Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?

Elly Earls
Food Waste: Spaghetti pasta and other waste food on a gray trash bin.
Catering Business & Growth

ZERO WASTE: Don’t mess up!

The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a…

Johannes Stühlinger - RollingPin
young girls eating food stored in containers by vytal
Catering Business & Growth

Great taste, less waste

The coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives…

Barbara E. Euler
Burger are prepared ob a table
Catering Business & Growth

Comfort food: how the coronavirus has supercharged the snacking trend

Between-meal nibbles are so much more than just food. Snacks comfort us, distract us, make us happy, and feel healthier to us than big, heavy…

Barbara E. Euler
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