Food and food services
Sub-targets for food and food services to be achieved by the end of 2025 at the latest
5.23 KTH shall be a driving force with respect to considering the environment and sustainable development within the scope of food and food services.
5.24 KTH sets requirements in its procurements and orders regarding what each meal may maximally emit in the form of carbon dioxide equivalents per meal.
Sub-targets for food and food services to be achieved by the end of 2022 at the latest
5.25 KTH systematically sets concrete climate and sustainability requirements in procurement and framework agreements for catering, as well as climate and sustainability requirements on restaurants where KTH has an agreement with the tenant.
5.26 KTH's procurements and orders of catering services comply with KTH's Guidelines for sustainable events and conferences, and specifically those on food and drink.
5.27 KTH and the property owner have, in cooperation with the restaurateurs, developed sustainability criteria for their operations.
Action plan for the university-wide sustainability objectives 2021-2025
The action plan describes measures, decision-makers, responsible manager in the line organisation, resources, and when the measures must be implemented at the latest and how decisions on the measures are to be communicated.
- Ensure systematic and well-founded climate requirements and sustainability requirements on catering in both procurement and orders. This is based on generally accepted requirements and standards within the field.
- Knowledge exchange between researchers and restaurateurs take place on KTH's campus areas to promote society's awareness of food, climate, and sustainable development.