Sustainable Staff Restaurant Operations: Millum Customer Named Commercial Kitchen of the Year at the 2023 Food Prize
Millum has proudly sponsored the Food Prize for six years. This year brought an extra joyful experience as Coor, utilizing our procurement system with a CO2 calculator, food waste calculation, and menu planning in all its Norwegian staff restaurants, was named Commercial Kitchen of the Year. We had a conversation with Marianne Hayes Antonsen, the sustainability manager for Food and Beverage at Coor, to learn more about their sustainability efforts and the journey toward winning this award.
Best in Green Staff Restaurant Operations
Antonsen expresses pride and joy in Coor receiving the title of Commercial Kitchen of the Year, a recognition that affirms their efforts and commitment to sustainability.
It's important to be able to pat ourselves on the back and say that we are the best in sustainability - and now we have proven that. Business Developer SustainabilityMarianne Hayes Antonsen
Significant Focus on Reducing the Climate Footprint from Food
Antonsen further explains that Coor has set a goal to become climate-neutral by 2040. To achieve this, they must, among other things, reduce meat consumption in the staff restaurants.
In the staff restaurant sector, we must take radical steps regarding what we serve. Whether we like it or not, meat consumption must decrease, and we must introduce more fish and vegetable dishes.Marianne Hayes Antonsen
Meat reduction is not the only focus for Coor; they have also implemented various other sustainability measures.
We conducted a comprehensive review of the chemicals we use in staff restaurant operations, so around 80% of our chemicals are now eco-labeled, and that's very good. Additionally, we are working on ensuring that raw materials are Norwegian products. We are very committed to, when we buy something, especially in terms of meat, it should be Norwegian. Regarding fish, it should be certified.Marianne Hayes Antonsen
Moreover, Coor's staff restaurants have a strong focus on reducing food waste. After setting an ambitious goal in 2017 to reduce food waste by 20% by 2020, a milestone they proudly achieved, they have now increased their ambitions even more. Aiming for 2030, Coor has set a goal to reduce food waste by a whopping 50%. To achieve this goal, they use Millum's module for food waste registration.
The future vision here is that we should link food waste to our procurement, so we can measure the volume of all purchases against food waste. Then you truly have a complete overview of everything.Marianne Hayes Antonsen
Coor also utilizes Millum's CO2 calculator to calculate and display the carbon footprint of each dish and menu. This information is also added to the menus, enhancing awareness of the environmental impact of customers' food choices.
This way, we can calculate the carbon footprint for all the recipes we create. It's important for our employees, and it's important for customers to understand what a dinner with meatballs gives compared to a dinner that is entirely plant-based.Marianne Hayes Antonsen
Will Use the Award to the Fullest
Antonsen emphasizes that being named Commercial Kitchen of the Year represents more than just confirmation of their successful efforts in sustainable staff restaurant operations. They hope this recognition will strengthen their position and give them an advantage in upcoming business negotiations.
It's crucial for us in future tenders that we have won this award. We must use it to the fullest.Marianne Hayes Antonsen
