Sustainable and less impacted food
Baseline strategy · No scoreIt favors plant, seasonal and local options when they bring value, healthy and with less waste.
Subject: Welfare, society and cultureContext: Hotels · Events · Daily lifeCost: lowEffort: mediumLevel: basicStage: operationMaturity: established
How it works
It favors plant, seasonal and local options when they bring value, healthy and with less waste.
It places people, communities and other living beings in the center, caring for health, safety, dignity, culture, accessibility and quality of experience.
When does it make sense?
- Since the definition of objectives and with participation of those who will be affected
- Where benefits, burdens and possible exclusions can be identified
- With qualitative and quantitative indicators provided and respectful of privacy
How to apply it
- 1
Defining what needs resolves "sustainable and less impacted food" and establishing a starting position.
- 2
Compare alternatives and adapt design to climate, use, regulation, affected people and available resources.
- 3
Apply with clear responsibilities, check the actual result and correct unwanted effects.
Potential benefits
More health and welfare
Increased inclusion and membership
Lasting social and economic value
Limitations and precautions
- The result depends on context, design, execution and how it is used and maintained.
- Well-being cannot be reduced to a single metric or imposed without listening to people.
- Partnerships with productivity or economic value should be measured without promising automatic causality.
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