Danish university student, Lara, is passionate about sustainability and environmental concerns. Frustrated with campus catering outlets at her new British university, which did not offer hot drinks in ceramic mugs, only in hard-to-recycle disposable paper cups, Lara arranged meetings with university staff to understand the issues behind making catering provision more sustainable. Her meetings reveal life cycle considerations and various non-intuitive trade-offs across the triple bottom line of sustainability—people, planet, and profit—making sustainable catering provision a more complex challenge than Lara initially envisaged. She takes up the challenge with the chief operating officer to make recommendations to the university.
|Title of host publication||SAGE Business Cases|
|Place of Publication||online collection|
|Publication status||Published - 2021|
- food and beverage
- case study
- Environmental Sustainability