Sustainability for lunch

How can companies work with internal sustainability through canteen and lunch providers?

Based on learnings from the flagship project ‘Verdensmål i Værdikæden’, GCDK is pleased to put spotlight on the importance of lunch provision in Danish companies. We have invited the British NGO ‘The Sustainable Restaurant Association’ (SRA) to give a keynote on their work with promoting sustainable practices in kitchens in the UK. Their vision is that ‘Eating out is good for everyone and has a restorative impact on the planet’.

This will be followed by three best practice examples of inhouse canteens as well as external lunch providers who are all working actively on sustainability.

Because of the current Covid-19 situation there will be a limited number of seatings. However, it will also be possible to attend the event online via live stream.

The physical participation is for GCDK members only but the online participation is available for everyone.

Learn more about Verdensmål i Værdikæden

Date:
November 10, 2020

Time: 
14.00 – 16.30

Venue:
Confederation of Danish Industry, H. C. Andersens Blvd. 18, 1553 Copenhagen and online via livestream

Registration deadline:
November 3, 2020

Programme

Note that the event will be held in English

13.30 – 14.00: Registration and tea/coffee

14.00 – 14.05: Welcome
Sara Krüger Falk, Director of GCDK

14.05 – 14.10: Take-aways from ’SDGs in the Value Chain’ and the work for a more sustainable restaurant sector in Denmark
Karen Panum, Project Manager, Verdensmål i Værdikæden

14.10 – 14.30: How to eat your way to a sustainable future? Working for a more sustainable restaurant industry in the UK
Andrew Stephen, CEO, Sustainable Restaurant Association

14.30 – 14.45: Q&A

14.45 – 15.25: Insights from companies working with getting sustainability on the menu

Sarah Katz, Senior Sustainability Manager, Ramboll – and their work with Meyers

Line Andersen, Head of Meeting and Event Center, The canteen of the Confederation of Danish Industry

Maja Volquards Hesselholt, Director, Catering, ISS

15.25 – 15.45: Panel discussion and Q&A to the presenters

15.45 – 16.30: Network

Josefine Rønn

Intern