Beverages
Packaging waste and the consumption of resources can be significantly reduced by using reusable bottles.
Tap water – ideally from water dispensers – is an environmentally friendly alternative to water from plastic bottles. This is another way to reduce plastic waste.
Drinks from reusable bottles help reduce waste. Serving drinks in this form raises guests’ awareness of sustainable behaviour.
Guests can leave their drinking vessels at collection points for cups and glasses. The crockery can be washed and reused.
Buying Fairtrade coffee and cocoa from organic farming supports fair working conditions and sustainable agriculture.
Ice cubes can be made in reusable containers to avoid waste from plastic bags.
Straws made of glass, stainless steel or even pasta are a (long-lasting) alternative to plastic straws.
Good to know
International guests need to be informed of the water quality, at least in English.
Funding regulations for deposit schemes and reusable bottles should be examined.
Glass bottles in rehearsal rooms and on stage may be dangerous if people are rehearsing or performing barefoot. Safety must be ensured and their use carefully weighed up.
Further reading
Performing for Future: Catering-Leitfaden für Kulturbetriebe und -veranstaltungen
Rat für Nachhaltige Entwicklung (RNE): Essen und Trinken – Die richtige Ernährung hilft Klima und Umwelt
Good practice examples
Kantine Zukunft advises Berlin canteen kitchens on how to cook in a more sustainable and climate-friendly way. Through practical workshops and a focus on regional, seasonal organic ingredients, it is possible to switch to up to 60% organic without additional costs. A strong practical example of sustainable community catering.
Speiseräume – Büro für angewandte Ernährungspolitik (Dining rooms – Office for applied nutrition policy): Kantine Zukunft