Sustainable Use of Natural Resources in Different Out-of-Home Catering Settings: Sustainability Assessment of Meals

Within the research project NAHGAST (Developing, Testing and Dissemination of Concepts for Sustainable Production and Consumption in the Food-service Sector), a sustainability assessment tool for meals was developed and tested in five different catering settings. The meal assessment has been the basis for different interventions that aimed to promote a more sustainable catering. This paper outlines the sustainability assessment method and tool and presents exemplary results of the meal assessment (by applying two indicator sets). Also, obstacles for creating valid results, correlations of the two NAHGAST indicator sets (“basic” and “pro”) and consequences for further application of the tool are discussed.