Catering - CRITERION C

CRITERION C
Catering

Purpose

To guarantee crew members nutrition that is both healthy and of good quality, yet that respects the environment by reducing, as far as possible, the production of waste from catering operations and CO2 emissions originating from organisational choices that are costly both from an environmental and an economic perspective.

CRITERION C:
Catering
Rating
C1 Drinking water Local water network: 4 points
Freestanding water dispensers: 3 points
max 4 points
C2 Supply of meals Restaurants: 3 points
Catering without lunch-boxes: 1 points
max 3 points
C3 Reusable tableware 3 points
C4 Hot beverages on set Washable cups and ground coffee: 3 points
Cellulose cups and gauze coffee pods: 1 points
max 3 points

Criterion description:

C1 DRINKING WATER

Requirements

The provisioning of drinking water and of cold beverages on set can be done without using plastic bottles. When provisioning is done using cups (or other similar containers), the cups must not be of the disposable kind.

For the provisioning of drinking water, it is possible to:
Option 1 (4 points):
use only the local water supply network;
Option 2 (3 points):
use freestanding water dispensers.

Observations and suggestions

The use of plastic water bottles and disposable cups involves the daily production of rubbish (light packaging) which needs to be disposed of in compliance with local waste differentiation laws that may vary according to where the set is located. Avoiding such waste constitutes an environmental solution from both an economic and organisational perspective.
The health authorities in charge conduct constant monitoring of the area’s water, guaranteeing the service’s users the possibility of drinking potable water via taps and water-fountains; as an alternative, water can be dispensed using freestanding water dispensers that are, in any case, far more ecological than plastic bottles.
The use of flasks or other personalised containers made of washable material by crew members is recommended.
By respecting this criterion, it is possible to indirectly reduce the use of motorised transport, both for the purchase of bottles of water and plastic cups and for the disposal of waste, thus reducing the consequences of CO2 emissions and fuel consumption.

Verification procedure

Document verification.
Option 1
Produce the originals or copies of the following:

  • a list of the sets used for shooting and of the corresponding local network water taps used for each set;
  • the invoices regarding the purchase of flasks, washable cups or other non- disposable containers used for the provisioning of drinking water.

Option 2
Produce the originals or copies of the following:

  • the invoices regarding the purchase of the bottles for freestanding water dispensers;
  • the invoices regarding the purchase of flasks, washable cups or other non- disposable containers used for the provisioning of drinking water.

Verification on set. The purpose of the verification on set by the staff of the local Certifying body is to verify that drinking water is not distributed using plastic bottles or disposable cups (or other similar containers).

C2 SUPPLY OF MEALS

Requirements

To serve the main meal of the day to the crew, choose one of the following options:
Option 1 (3 points):
Eat meals only at restaurants;
Option 2 (1 point):
Use also or only a catering or field kitchen service that does not make use of lunch boxes but only of self-service distribution systems.
The requirement does not apply when the shoot envisages non-stop hours during which a quick snack is served (sandwiches or such).

Observations and suggestions

Very often, meals are provided by giving members of the crew single portions to be eaten on the set. In this case too, there is a lot of packaging that leads to an increase in the production of waste. The main solution for meeting this requirement is to eliminate lunch boxes.
The restaurant option is more sustainable than the catering service because the use of reusable tableware (and therefore also the meeting of criterion C4) is always guaranteed, and the handling of the waste is in the hands of the restaurateur.

Verification procedure

Document verification.
Option 1
Produce the originals or copies of the following:

  • a list of the sets used for shooting and of the corresponding restaurants used for each set;
  • the corresponding invoices of the restaurants.

Option 2
Produce the originals or copies of the contract or convention entered into with the catering service or field kitchen, clearly indicating that the meals will never be served inside lunch boxes.

Verification on set. The purpose of the verification on set by the staff of the local Certifying body is to verify that the meals are not served using individual lunch boxes.

C3 REUSABLE TABLEWARE

Requirements

When a catering service or field kitchen is used for the serving of meals and beverages, only use reusable tableware (plates, cutlery and glasses).

Observations and suggestions

The elimination of paper and plastic lunch-boxes in the serving of food is not, in itself, enough to eliminate the problem of rubbish, because the catering or field kitchen often includes in their service the supply of disposable tableware instead of the reusable kind.

Verification procedure

Document verification:
When using a catering service or a field kitchen, pro- duce a copy of the contract entered into with the service supplier that must indicate also the type of tableware they will use for distributing the food, with the prohibition of using disposable tableware.
Verification on set. The purpose of the verification on set by the staff of the local Certifying body is to verify that disposable tableware is not being used.

C4 HOT BEVERAGES ON SET

Requirements

The provisioning of hot beverages on set (coffee, tea, etc.) should occur with- out the use of plastic cups and stirrers or plastic coffee capsules.
For the provisioning of hot beverages one can use:
Option 1 (3 points)
Washable cups and stirrers (hard plastic or ceramic cups) and ground coffee;
Option 2 (1 point)
Disposable cups and stirrers made of cellulose and gauze coffee pods.

Observations and suggestions

The snack bar service offered on set often requires the use of small plastic cups for tea or coffee; compliance with this rating criterion means to reduce the production of packaging that has a negative impact on the environment.

Verification procedure

Document verification.
Option 1
Produce the originals or copies of the invoices regarding the purchase of wash- able cups and stirrers (hard plastic or ceramic cups) and ground coffee.
Option 2
Produce the originals or copies of the invoices regarding the purchase of dis- posable cups and stirrers made of cellulose and gauze coffee pods.
Verification on set. The purpose of the verification on set by the staff of the local Certifying body is to verify the unallowed supplies are not being used.

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