Improved Waste Sorting
Extend source sorting with more fractions in common areas of the terminal and offer passengers improved information on waste sorting.
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Re-Use Coordinator
Employ a re-use coordinator to ensure the re-use of building materials and inventory, fostering a circular economy within the airport.
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Use AI for Trend Analysis
Apply artificial intelligence to analyse consumption trends, identify unpopular food items, and optimize the loading of food and beverages.
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Innovate Food Packaging
Innovate packaging through initiatives to introduce new options and reduce FW at distribution and consumption (e.g. reducing the perishability of products, creating new packaging sizes).
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Communicate Reuse Policy
Have a clear reuse policy and communicate that to all staff, e.g. fresh sandwiches and wraps can be reused within x hours.
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A-la-cart instead of Buffet-style
Avoid buffet-style catering solutions and opt for a-la-cart or ‘bedrijfscatering’.
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Wrapped Food Items
Consider providing wrapped items where possible, such as cakes and sandwiches, that allow reuse if not eaten.
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Reuse Orange Peels
Separate X kg of orange peels from swill for use in hand soap in airport toilets with Peelpioneers
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Keep Surplus Food Cool
Keep food in temperature controlled containers / fridges in the event room so that any unused food can be used in the staff restaurants or be taken away after an event or be distributed to charities.
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