Declining Energy Consumption

The production of food and the serving of it are two areas where it is possible to do a lot of good for the environment. While the kitchen is continuously adjusted so that as little food as possible goes to waste, there is also a focus on reducing energy consumption. 

'For breakfast and lunch, we have thus dropped the handing out of trays, so that we save quite a lot of water for washing trays', explains Hanne Brusgaard, who is responsible for serving food at the Dana Cup. 

'In addition, we are gradually switching over to using steel cutlery, which can easily be cleaned in our environmentally friendly dishwashers, and which, unlike plastic cutlery, can be reused for years. Finally, we are also working on how we can phase in energy-friendly plates and mugs, which can be reused', Hanne Brusgaard adds.