[vc_row][vc_column][vc_column_text]<\/p>\n
[\/vc_column_text][vc_single_image image=”9476″ img_size=”full” alignment=”center”][vc_column_text]<\/p>\n
\n\u2026help fight hunger worldwide through environmentally friendly events<\/h2>\n<\/blockquote>\n
[\/vc_column_text][vc_column_text css=”.vc_custom_1762438162847{margin-top: 3vmax !important;margin-bottom: 1vmax !important;}”]The second goal on the agenda of the 17 Sustainable Development Goals for 2030 \u2013 “Zero Hunger” \u2013 aims to end hunger worldwide, ensure food security, and promote sustainable agriculture. In Germany, too, people are affected by invisible hunger, i.e., a lack of nutrients. At the same time, tons of food are thrown away every day, even at events<\/a>.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”9518″ img_size=”large” alignment=”center” css=”.vc_custom_1762438044043{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”30px”][vc_column_text el_class=”w-mid”]Especially in the event industry, where catering is a central component, one has the opportunity to act consciously and sustainably. One of the biggest problems at events is food surpluses. Fearing there might not be enough, people often plan overly generously, which ultimately results in a lot of untouched food being thrown away, even though it is high-quality and absolutely still edible. We believe there are other ways.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”60px”][vc_row_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”30px”][vc_column_text]Sustainable food management begins with well-considered planning. One can start by selecting catering partners or restaurants <\/a>that focus on regional, seasonal ingredients. This is already a step in the right direction. And not only to reduce transport routes and CO\u2082 emissions, but also to support local businesses. When planning, one can ensure realistic quantities are calculated, incorporate food-sharing options, or consider creative ways to use leftovers. Meat-reduced or plant-based menus can also make a difference\u2014for the environment and for guests’ awareness.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”9515″ img_size=”large” alignment=”right”][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”9510″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”30px”][vc_column_text el_class=”w-mid”]For us, “zero hunger” means not just providing food, but also raising awareness about nutrition. Catering is therefore not a marginal issue \u2013 it reflects the values of an event. As an agency, we can decide whether we simply “satiate” our guests or set an example for fair nutrition and conscious consumption. Because every food item that isn’t wasted, every fair job as a kitchen assistant, and every informed guest contributes to reducing hunger and inequality step by step.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1594823997921{margin-top: 3vmax !important;margin-bottom: 3vmax !important;}”][vc_column width=”1\/12″][\/vc_column][vc_column width=”10\/12″][vc_column_text el_class=”yellow-bar blue-square”]Sustainability<\/a>\u00a0begins on the plate \u2013 and a good event can also be recognized by what doesn\u2019t end up in the trash.[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″]