Kozak Buvette erfolgreich die Messung Ist-Zustandim Rahmen des Food Save Management durchgeführt

Dear Kozak Buvette Team

I would like to thank you once again for your commitment and the interesting workshop.
I am sure that your team will be able to successfully utilise the potential derived from the measurement results to reduce food waste even further in the coming year. Now it’s time to “keep at it” and take the momentum into the implementation of the measures.
You must not forget that you are already doing very well, are doing a lot of things right and now just need to work on fine-tuning. This is often the bigger challenge, as you have to look deeper into the details during the challenge.

I think the most important points are:

• Recycling products that are no longer of top quality
• Communicating with customers (topic: Food Save), especially to offer products from the previous day
• Less, but more frequent shopping (shopping cooperations with other stalls in the market hall?) Minimising portion sizes (the borscht was too big for me personally and there was bread without asking)
• Sustainable take-away crockery (Recircle)
• Recycling plan for the compote

Alexander Benjamin Pabst

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