Service provider surveys successfully completed in the target regions

The first important milestone in the Sustainable Food project has been reached. In December 2015/January 2016, project staff traveled to the two destinations selected by Futouris members, Gran Canaria and Antalya, to gain insights into the current sustainability performance of the service providers' gastronomic offerings. The sustainability performance in the areas of purchasing (regional, seasonal, fair), preparation (resource efficiency), presentation, waste management and corporate governance (working conditions, community involvement) was explicitly examined.

Initial results show that the focus and design of the individual sustainability measures are very strongly dependent on legal, ecological, social and cultural framework conditions and therefore also differ in the target areas visited. Parallel to the surveys in the two destinations, cruise companies were also analyzed. The first partial report on the service provider analyses will be available at the end of January. The core results will be reported.