Municipal catering comprises:
According to Germany’s Federal Environment Agency (UBA), some 15 per cent of greenhouse gas emissions are attributable to food. The impacts of industrial agriculture and food production differ greatly depending on the product group: the biggest environmental stressors (European Commission) are meat and animal products but sourcing eco-friendly alternatives for this food group is also a major cost driver. However, using regional and seasonal produce and reducing the number of meat dishes on the menu can significantly alleviate any negative cost effects, if not completely compensate them.
Tropical fruits in particular place a serious strain on soils and also on farm labourers in conventional agriculture. Generally speaking, the working conditions of small farmers and labourers in the cultivation and producing countries are often poor, particularly in conventional agriculture.
Procuring fair and organically grown foods can, for example, strengthen workers’ rights and cut down on the use of chemicals.
For general information on integrating sustainability into the procurement process, see here.
An online tool to assess the local human rights situation by "Helpdesk Business & Human Rights" is available here.
Municipal best practice examples of sustainable procurements of food products, see here (German only).
Further information on food products (in German):
Click on the individual stages in the information graphic on the left to learn more about the ecological and social challenges when procuring food products.
Large areas of land are needed to grow and produce food. Both the cultivation and production of basic products in the food sector are sources of serious environmental and social problems in places. In conventional agriculture in particular, environmental pollution and human rights abuses can have a massive negative impact on workers’ health, soil fertility and key resources (water, land) in the surrounding municipalities. Examples of challenges include:
Environmental challenges:
Social challenges
The degree of food processing is steadily increasing and the volume of processed meals is growing year by year. The generally high levels of energy needed to produce these products, and their often elaborate plastic packaging, makes for a poor ecobalance. A food item’s carbon footprint is often determined less by the product itself and more by where and how it is grown, where it is subsequently shipped to and how it is packaged. In 2018, some 1.13 billion items of packaging were used for food. According to Germany’s Federal Environment Agency (UBA), around 19 million tonnes of packaging waste was accumulated in Germany in 2020. In the case of fruit and vegetables, the Nature and Biodiversity Conservation Union (NABU) states thatalmost 60% is pre-packaged and, in more than 50% of cases, plastic wrapping is used. Packaging often makes up 25% of an item’s total weight.
The following environmental and social challenges can arise when processing basic products to make food:
Environmental challenges:
Social challenges
Scientists assume that more than 70% of all diseases in Western industrialised countries are food and lifestyle induced. The main factors include poor diet, a lack of physical activity and excess weight.
Food consumption gives rise to the following social and environmental challenges.
Environmental challenges:
Social challenges
Germany generates around 12 million tonnes of food waste a year. A study by Münster University of Applied Sciences shows how better planning can significantly reduce food wastage in commercial kitchens. In its National Strategy for Food Waste Reduction, the German Government has committed to reduce food waste by 50% by 2030. Food disposal gives rise to the following social and environmental challenges.
Environmental challenges:
Social challenges
Kiwis from New Zealand, tomatoes from the Netherlands, grapes from South Africa and their consumption in Europe: just a few examples of where the foods you eat come from. Around 4% of the foodstuffs consumed in Germany are imported – and account for 70% of the kilometres clocked up for food transport. Long distances are often covered from a basic product’s cultivation site through to its point of consumption. Imported goods consume 11 times more energy, emit 11 times more CO2 and account for 28 times more sulphur dioxide than local produce. The high perishability of certain foodstuffs leads to the use of more CO2-intensive forms of transport, like airplanes, to ensure faster transport. Higher perishability also means that products have to be refrigerated. This consumes yet more energy and puts more strain on the environment. Fuel consumption and emissions negatively impact the environment and stress the climate in a way that is also harmful to human health. Transport with heavy-duty vehicles such as trucks is regulated by the Euro 6 emissions standard (Commission Regulation EU/582/2011), and procurers should demand compliance from hauliers.
Environmental challenges:
Social challenges
Anbau von landwirtschaftlichen Produkten sowie Erzeugung tierischer Produkte
Weiterverarbeitung der Grunderzeugnisse z.B. zu (Teil-)Fertiggerichten, Getränken etc.