THE SUSTAINABLE DINER SUMMIT

The Sustainable Diner focuses its interventions on several aspects: working with the food service sector (restaurants, hotels) on getting them to offer sustainable dining options and improving their sustainability performance (local and sustainable food sourcing, food waste reduction, water and energy efficiency, avoidance of single-use plastics, plant-based dining options) working on increasing awareness among the dining public for the impact of their choice of diet (e.g. meat vs. plan-based options) working with local governments of key touristic destinations and with the national government on integrating sustainability considerations into their policy strategies, planning and sectoral development In this quest, the project has produced a number of studies and resources, such as a food waste management case study, a feasibility study on a food donation programme, a cost-benefit analysis on sustainable business approaches, a food service life-cycle assessment, eco-labelling criteria for the food service sector, and environmental teaching manuals for primary and secondary school teachers.