To create a healthy and sustainable corporate restaurant, the set-up is an important component. It is based on a proposal that must be carefully studied and fine-tuned in a careful and meticulous way. The offer of the menu must also be selected with the utmost care and in line with the prescriptions contained for a balanced diet. Like in the best restaurants.
Food is the basis of our existence. Thanks to the use of properly micro-filtered mains water, it will also be possible to have a real alternative to P.E.T.
The materials used for the furnishings are 100% triple-wave cardboard, virgin, composed of cellulose, corn starch and peas or potato starch. All composed of natural products without the use of adhesives, chemicals or harmful substances (SVHC list). And always with attention to the environmental impact and end-of-life of our Zero Formaldehyde products, 100% recyclable.
The cardboard used contains a natural resin that makes it resistant to moisture. It is BFSV certified, and is built with an interlocking system, which allows assembly and disassembly without the use of glues and equipment. The same materials are used to make tables and chairs to be placed in canteens or catering facilities. For the most demanding and attentive, themed refreshment areas are created.
The menu for healthy and sustainable corporate catering the company canteen
The menu is then combined with the presence of special consumer accessories: from glasses, plates, cutlery and trays, in fact, is 100% biodegradable and compostable. Made with materials of different origins in compliance with the provisions of the EN 13432 standard and above all with raw materials from renewable sources. Residual sugarcane fibres, corn starch and waste from the processing of fast-growing plants are examples of the renewable sources used to create these products.
They are certainly much more environmentally friendly and sustainable than classic cups or the equally popular disposable plastic cutlery.
Each set-up will thus be appreciated for the attention that is paid to the ecological component. Thus demonstrating that eco-sustainability can go hand in hand with quality. The glasses can be collected and shredded on site, in the organic waste supply chain, together with the residues of the meals. Special machines designed for this purpose are being built to produce compost in an even shorter time. Corporate catering can be sustainable, you just have to want it!
Food and environmental impact, a close connection!
Among the peculiar characteristics of the canteen set-up, there is the close relationship between food and its environmental impact. It is important to pay attention to the origin of the raw materials, both for the production of the meals. Their cooking, the transport chain and their compliance with the specifications of the 10+SANO® or 10+EQUO® quality mark or similar. You can also find the recipes in the best restaurants.
The meals are made both by specialized companies and/or at the cooking center, where the laboratories. Will take care of the control before sending them to the companies/institutions. Afterwards it will be sufficient to come back hot or municipal cold. Companies that manage these services locally and use local raw materials and according to seasonality are to be favored.
A control and monitoring system is essential to measure its effectiveness. Best Restaurants
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