This tool provides training material for introducing climate protection measures to kitchen professionals and includes 19 concrete measures concerning food selection, technology, behaviour, and waste management.
Did you ever consider how much water, energy, detergent, dish-washing equipment, labour, and money could be saved by removing trays in public catering? This tool provides guidance on how to stop using trays.
This tool suggests environmentally friendly (moist) microfiber-based cleaning methods to save consumption of clean water, energy, and chemicals, as well as avoid straining property surfaces and structures.
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