Food & Catering
Food systems contribute 19-29% of total GHG emissions, with livestock supply chains accounting for 7.1 GT CO2, equivalent to 14.5% of global anthropogenic greenhouse gas emissions. Cattle (beef, milk) are responsible for about two-thirds of that (FAO, 2017).
In addition to emissions, eating animal products accounts for 46% of the EU’s total water consumption (Live Well for Life, 2014). About a third of all food produced is lost in the food supply chain, with only 66.6% of food supply getting to the consumer (FAO).
Green public procurement can make a significant contribution towards tackling these challenges as tender criteria can be design to support waste minimization or to include percentages for the share of organic produce. Catering contract can entail specifications to support plant-rich and seasonal diets.