Reducing food waste is an important issue in the catering industry. It is worth taking measures to reduce food waste, not only from an environmental perspective, but also from an economic one. Worldwide, one third of food ends up in the bin. In the EU, an estimated 173 kg of food waste is produced per person. Converted to Austria, that’s 143 fully loaded articulated lorries every day. Food waste is a massive problem for the environment. And means the loss of goods that have already been used.
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Lebensmittelabfälle sind in der Gastronomie ein großes Problem. Durch eine bewusste Planung, Lagerung und Verwertung von Lebensmitteln könnt Ihr als Restaurantinhaber oder Koch einen wichtigen Beitrag zur Reduzierung von Abfällen leisten und damit noch dazu Geld sparen.
For the first time since 2009, the Guide MICHELIN has evaluated the entire Austrian gastronomy scene, bringing it back into the international spotlight. While in recent years only the cities of Vienna and Salzburg were included, 2025 marks a new era where the entire country shines in culinary brilliance. This comprehensive reevaluation not only honors the exceptional diversity and quality of Austrian cuisine but also reestablishes the Alpine Republic as an indispensable global gourmet destination. A truly extraordinary year that underscores the significance of gastronomy as a cultural and tourism treasure.
When the Graz Opera opens its doors to the 24th Opernredoute on January 25, 2025, the focus will not only be on glamour and sophistication but also on a strong awareness of sustainability. Under the theme “Moonstruck,” elegance, magical ambiance, and environmentally conscious concepts merge this year to create a unique experience.
Today, snacks are versatile, practical and sustainable – the new main meal for modern everyday life. Denmark is leading the way: the snack has become socially acceptable there and is establishing itself as a meal option in its own right, moving away from the image of a mere substitute meal. There has been an interesting shift in terminology: the hot evening meal is called “Middag”. During the day, the trend towards smaller, more flexible meals (Frokost in Danish) is gaining ground.
Reducing food waste is an important issue in the catering industry. It is worth taking measures to reduce food waste, not only from an environmental perspective, but also from an economic one. Worldwide, one third of food ends up in the bin. In the EU, an estimated 173 kg of food waste is produced per person. Converted to Austria, that’s 143 fully loaded articulated lorries every day. Food waste is a massive problem for the environment. And means the loss of goods that have already been used.