Overview

UN City Copenhagen, with 2,000 employees, initiated its journey to have the most sustainable internal food and beverages service possible in 2018. With the help of internal and external expertise from university as well as consultants, data was pulled and examined, like for example pros and cons with as buffet, resulting in a solid concept. This was strengthened further with the framework of EAT Lancet commission report that helped benchmarking and define targets. 

Before the change, the canteen used to have a buffet including a cold cut and salad parts and one warm food segment. Animal protein was served every day and at the centre stage of the warm meal with a vegetarian option. Furthermore, the food was weighed and paid per gram. Sodas, bottled water, candies, cakes and desserts could also be purchased. 

At UN City you also have a café that offers grab and go meals like sandwiches, pastries and cakes and the normal offer of wide range of coffees and beverages. Vending machines with typical assortment of candies and sodas existed.

Key actors

• Personnel and particularly the interns were contributing forces of change.

• Top management made the decision based on a clear roadmap and business case (most important not to change prices).

• Good head chef and team to make it happen. It was entirely new team as the service went from out to insourced. 

Next steps

• Scale within UN

• Get a normative body to have a clear simple and measurable target system given the tool for management to drive and compare change

For more information contact: Martin maputo at martinmaputo@gmail.com