Sustainable Catering

Asle A. Orseth, senior advisor in the procurement department of the University of Oslo explains, in this video, how he has worked with the University’s new catering contract. They have put sustainability high on the agenda, and has set a new standard for catering. They used a fixed price competition and have implemented an incentive model. One concrete output is their sustainable contract terms. They invite everyone to use them. Through this contract they invite the suppliers to renew their menu, a better menu in terms of the environment and the social aspect. They will get food that is more local and more seasonal. They will also get healthy food. The impact on CO2 reduction is also substantial, between 64%-80%.