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The Ops Nest Little Green Book Project
Provide sustainable food options
Provide sustainable food options
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Work with your caterers to provide sustainable, healthy food options
• Open brief to caterers so they can create menus based on the work they are doing around sustainability
• Request seasonal and sustainably sourced menus
• Created a show dish that runs throughout the week that tackles FORO (fear of running out), food waste challenges, volume changes
• Try a day 1 & 3 menu, and a day 2 &4 menu rather than a 4 day menu
• Simplify the menus to reduce number of different ingredients required
• Try to manage a booking process to enable a broader spread of food consumption