SDG's in the Value Chain

- The search for the best sustainable solutions for the restaurant industry

There is no need to find solutions to all of the challenges of sustainability on our own, which is why REGA, DRC, Global Compact Network Denmark and the Danish Industry Foundation have joined forces on a value chain project: SDG’s in the Value Chain.

Taking the 17 Sustainable Development Goals as a starting point, SDG’s in the Value Chain is an initiative that brings industry, knowledge producers and restauranteurs together in order to raise the levels of sustainability within the restaurant industry  - by working together, they will find solutions to some of the industry’s greatest sustainability challenges. The goal is to strengthen the competitive edge, raise the sustainability ambitions along the entire value chain, and meet customer demands for a sustainable restaurant experience. This requires well-organized collaboration and continual dialogue across the sector and within the value chain in order to find the right solutions – solutions that will ultimately be reflected in each individual company’s bottom line.

THE FOUR VALUE CHAIN GROUPS

The project addresses four main environmental sustainability challenges that are pertinent to the value chain. Stakeholders from different stages of the value chain are brought together to work on each challenge. These “value chain groups” have adopted titles that are intended to inspire the participants to systemic, exponential new ways of thinking instead of simply improving the current system incrementally. Together, the groups will identify, test and market new solutions, which can be shared across the industry at home and abroad.

  • Circular Restoration: The focus here is on how restoration can become more circular and – together with suppliers – be better at reducing, reusing and recycling resources.
  • The Take-Away System of the Future: This group will focus on the future sustainability of the take-away system. The group will attempt to create transparency and a knowledge base for the sector, as well as come up with entirely new ideas about how to deliver food.
  • From Grass to Guest: Here the focus is on how we can promote systems and solutions that ensure better quality local produce for the sector, thereby supporting a more sustainable food system. Among other things, the group will look at buying systems, digital solutions, local sourcing, urban farming and organics.
  • From Food Waste to Resource: This group is focused on how the restaurant industry can reduce CO2 emissions by reducing food waste, and consider more broadly how to create systems that make it easier to transform food waste to a resource.

A PROJECT FOR THE BENEFIT OF MULTIPLE INDUSTRIES

The three-year project is currently in its start-up phase so it is not yet possible to measure the results of this combined effort. The dialogue and the work carried out by the various groups in the value chain is an ongoing process that will conclude at the end of 2021 when a solutions gallery with the concrete suggestions for how to initiate the new alternatives is expected to be presented. By using this method, the project taps into the current momentum to create new models and solutions which can lead the way for the restaurant industry and industry at large.

THE PARTNERS

REGA - Restauratørernes Garantiordning
REGA is an industrywide initiative within the field of corporate social responsibility (CSR). It is a collaboration between restaurateurs who wish to lift the quality of their work with CSR. With REGA, restaurateurs guarantee that they will focus on running responsible businesses with an emphasis on social, environmental and economic sustainability. Read more at www.regadk.dk.
REGA - Restauratørernes Garantiordning
Denmark's Restaurants & Cafes, DRC, is the industry association for Denmark's restaurants, cafés, bars and over-night establishments. The industry association, which counts over 1500 member companies nationwide, is an organisation in development.  DRC is a member of the UN Global Compact and is therefore continuously working to integrate sustainability within its own organisation. Read more at www.thehost.dk.

 

REGA - Restauratørernes Garantiordning
Global Compact Network Denmark (GCDK) is part of the UN Global Compact, the world’s largest initiative for sustainability. Rooted in the Global Compact’s ten principles relating to environment, anticorruption, workers’ rights and human rights, and the UN global goals, the network is working to inspire and facilitate Danish companies’ engagement with social responsibility and sustainability. Read more at www.unglobalcompact.org
REGA - Restauratørernes Garantiordning
The Danish Industry Foundation is a private, philanthropic foundation that invests in Danish business innovations and competitiveness. The Foundation is particularly interested in increasing companies’ growth by developing and supporting projects with an international focus and which create and utilize knowledge, introduce new technologies, and innovate relevant skills. Read more at www.industriensfond.dk.

THE PARTICIPANTS

[lvca_accordion style="style3" toggle="true"][lvca_panel panel_id="panel-5da04f64559a4" panel_title="Value Chain Group A - A Circular Restoration "]BEWI Synbra Denmark
Dansk Cater
Dansk Retursystem A/S
Dansk Standard
De Forenede Dampvaskerier
DI Miljø
Embaco
Jespers Torvekøkken
Mikkeller
Original Coffee
Pluto
Rekom
Schoeller Plast
Sovino
Tholstrup
Wehlers
[/lvca_panel][lvca_panel panel_id="panel-5da04fce30d88" panel_title="Value Chain Group B - A Future Take-Away System"]BASF
Bones
Dansk Retursystem A/S
Dansk Erhverv
Dansk Standard
DSK
Gorm's Pizza
Madklubben
NoHO Partners
Plastindustrien
PlusPack
Re-Bag
Sticks'n'Sushi[/lvca_panel][lvca_panel panel_id="panel-5da04fdc259b6" panel_title="Value Chain Group C - From Grass to Guest"]BlueLobster
Dansk Cater
Dansk Erhverv
MASH
NaboFarm
Naturli'
Next Food
Pixie
Serupgaard
Sovino
WEDO
Østergro[/lvca_panel][lvca_panel panel_id="panel-5da04fe6ae233" panel_title="Value Chain Group D - From Food Waste to Resource"]BC Hospitality Group A/S
Biotrans
CarbonCloud
Circular Food Technology
Cofoco
Daka Refood
DI Fødevarer
eSmiley
Fødevarebanken
Grød
Jespers Torvekøkken
Københavns Universitet
Love of Food'n Wine
Madklubben
Online POS
Plant Jammer
Stop Spild af Mad
Tholstrup
Toast/BRØL
TooGoodToGo
Vivaldi[/lvca_panel][/lvca_accordion]

Human Rights

Corporate social sustainability includes respect for human rights. Read more about what this means for the restaurant industry.

Read more here

Environment

Environmental sustainability is about reducing our impact on the environment and the climate. Read more about what this means for the restaurant industry.

Read more here

Anti-corruption

Economic sustainability also includes a focus on fair trade. Read more about what this means for the restaurant industry.

Read more here