Practical seminar for those responsible in the kitchen and restaurant

Did you know that 31% of CO2 emissions come from food production? After years of research, Swiss scientists have now succeeded in making the CO2 values of food measurable. With this knowledge and the help of modern analysis tools, tons of CO2 emissions could be avoided every day.

Our partner Eaternity, together with whom we also implemented the CO2 interface, is also present as a speaker and explains what it needs in conjunction with the Delegate application to get started as quickly as possible. The practical seminar is intended to provide concrete implementation aids for the measurement and evaluation of CO2, water consumption and vital values. Your contribution to a positive climate balance as added value for your customers and your company.

When and where:
Tuesday, 23 October 2018 / Stuttgart – FORUM House of Architects
Danneckerstraße 54, 70182 Stuttgart, Germany
Start: 9:30 am
End: 4:30 pm

Where the ingredients for a meal come from is up to the chef; if he buys from the regional organic farmer, the goods are more expensive than from the wholesaler.
Those in charge are constantly caught between the costs and wishes of the guests and have to keep the balance between price and quality on a daily basis.
The seminar takes you out of this discussion trap and shows you tools for the measurable presentation of climate-friendly menus.

The benefits of a climate-friendly kitchen, also in terms of economy, have so far received little attention. A climate-friendly kitchen creates standards and trends, increases demand and guest satisfaction in the constant change of a conscious diet.

Course participants are enabled and motivated to pass on this knowledge – the key to success – to employees and customers.

You can find more information about the event, including the programme, here.