How to activate the circular economy in restaurant business?
In addition of waste issues and numerous health scandals, the food and agri-food sector is responsible for nearly 30% of greenhouse gas emissions in Europe. Restaurants are directly impacted.
Facing with an increasing number of regulations in the sector, the circular economy appears to be a global solution to meet the economic and environmental challenges of this multifaceted sector (collective catering, traditional restaurants, delivery, etc.).
To activate the circular economy in the food sector and particularly applied to the catering sector, we propose a training program dedicated to this sector and its actors.
This training is open to employees, managers, owners or chef in the food and catering: collective catering, traditional restaurants, delivery, etc.
There is no preconditions. First insights about the value chain for catering businesses could be beneficial.
Synthesize and improve a catering activity, from the procurement to the end-of-life of meals or assets, to ensure value(s) creation and positive impacts.
- Understand the main principles of the circular economy applied to the industry
- Acquire system thinking on the whole value chain
- Master case studies and new tools to take action
1 day training, 30% theory / 70% practice
Part 1: “Current context and issues”
key concepts: regulation, linear economy, resources, waste, life cycle from field to plate
workshop: map the life cycle of a plate and its business model; flows, interractions and impacts
Part 2: “What circular solutions to meet which issues?”
key concepts: circular economy, responsible purchasing, optimization, bio-waste management and CSD, sharing economycase study:
workshop: case studies on inspiring projects
Part 3: “Transform stakeholders into partners”
key concepts: cooperation, business models, value(s) creation
workshop: map a human ecosystem with the Partner map, and create new partnerships