BURGÅRDEN EDUCATIONAL CENTRE Studium Restaurant & Bakery

Each year goals based on the City's guidelines are developed

Three dimensions of sustainable development

Ecological

Ekonomical

Social

SUSTAINABLE DEVELOPMENT

ECOLOGICAL EFFORTS- transport

General policies:Public transport -first option for work related travelClimate compensation fees are submitted by the administration/school; when flying is unavoidable Staff encouraged to cycle or use public transport through various activities to reduce car use- Electric bicycle to borrow at the school for local errands

- Prepaid tickets for Gothenburg’s self-service bike rental system ”Styr och Ställcyklar”

ENVIROMENTAL CERTIFICATION FOR THE RESTAURANT BUSSINES

Minimum 25 % organic foodstuffs

Aims to procure only organically produced meat

Waste sorting and waste segregation

Reduce cooking and serving wastage

Composting Training for staff and students

“GREEN COOKING”

Change our approach – reducing use of energy and water

Investment in devices such as Induction Cookers to reduce energy usage

Plan cooking to minimize needs for keeping dishes warm or cooled

Use night face-off at low temperatures Avoid turning on equipment; griddles,

ranges and ovens too early Reduce heat emission = Lessens need for

ventilation

CURRENT DEVELOPMENT PROJECTS

We train staff to increase awareness and change practices

Cooking Staff in preschools, schools, elderly care are offered training

- Students measure power consumption both at the workplace and at home before giving suggestions for improvements

- Proposed measures are then monitored by their managers and themselves.

EXAMPLES OF OVERALL ENVIROMENTAL POLICIES

Environmental criteria are used for procurement, purchases and deliveries

Ecological detergents Reducing use of and re-claiming paper

-Students submit work digitally

ENVIRONMENTAL CERTIFICATION OF THE SCHOOL IS ONE STEP IN OUR CONTINOUS ENVIRONMENTAL STRUGGLE!