Criterios

Ensure an efficient reduction of environmental impact, limiting as much as possible polluting emissions and wastage of energy resources, rationalise use of resources favouring economic savings.

Reduce polluting emissions and fuel consumption costs deriving from motorised transport, through a rational organisation of movements.

Guarantee healthy and good quality nutrition, that respects the environment by reducing the production of waste and CO2 from catering operations.

Encourage use of materials that respect the environment and avoid wasting materials by efficient reuse solutions.

Correct management and recycling of waste thereby reducing the production’s impact on the environment.

Communication of good practices linked to sustainability, development public’s awareness regarding sustainability.