A public foundation in Switzerland is planning a new building and is concerned about its overall sustainability. In addition to meeting certain sustainability criteria when it comes to the building’s construction (likely as per the Swiss SNBS Platinum standard), the building is to offer its users a high quality, sustainable, and operationally flexible cafeteria. We developed a concept for the cafeteria and drafted a comprehensive list of measures that we assessed in terms of overall sustainability and user perceptions.
- Drafting a comprehensive list of measures for sustainable and flexible cafeteria services
- Focus on the sustainability aspects of food production
- Assessment of the sustainability of the proposed measures based on the scientific literature and public perception
- Compilation of the relevant scientific data
Dr. Isabel OConnor
Dr. Andy Spörri