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CATERING.

DID YOU KNOW?

Globally 1500 plastic bottles are thrown away every single second of every day5.


If we take a closer look at an average tentpole production we often see the same overpacked bins full of plastic bottle waste and cartons. The last decades this planet has been flooded with redundant exposable waste. It’s time to raise our awareness and learn how to manage our eating and drinking patterns in a way to reduce the carbon footprint that comes along with it. A great example is the average footprint of beef, excluding methane, that’s 36 kg of CO2 per kilogram of meat. This is still nearly four times the carbon footprint of chicken or 10 to 100 times the carbon footprint of most plant-based foods6.

Recipe

CATERING.

Our team of green consultants will not only work on your dietary plan regarding the consumption of meat but will also consider the carbon footprint of transporting the ingredients from their country of origin to your plate. The combination of the wide variety of factors that determine the shade of ‘green’ of your lettuce make eco-friendly catering a complex matter. As waste management has close ties to this topic, education of the crew and providing a correct infrastructure also play a role in this matter. Let’s win some’ hearts & minds’.

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A Western standard meat-based diet produces about 7.2 kilograms of CO2 equivalent per day, while a vegetarian diet produces 3.8 kg and a vegan diet 2.9 kg7.


This means if you serve 1 meat-based diet per day for approximately 60 people for a period of a month, shooting 5 days per week, that your carbon footprint is 8640 kg of CO2eq. The implementation of 1 vegetarian based meal a week will already reduce the CO2eq from 8640 kg to 7728 kg CO2eq. Imagine what difference you can make if everyone sticks to a full veggie or vegan diet plan.

CASE.

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