The food service industry and its relation to climate change have recently gained attention, as the greenhouse gas intensity of food production and consumption has become better understood. Food services – including restaurants, canteens, or catering - have great relevance for emissions as a result of the purchasing decisions they make as well as their influence on consumer choices. This paper provides an overview of the existing knowledge on these interrelationships, with a specific focus on Austria. Specifically, it investigates whether there are opportunities for the Austrian food service sector to contribute to mitigation. The paper also discusses the role of policies and waste management in changing food use patterns. The paper has an applied nature and is part of the Austrian Special Report on Tourism and Climate Change.

Management implications

In many cases the implementation of measures requires

-a raised awareness and better knowledge about climate change and low-carbon food systems. In this context energy saving campaigns might be helpful to enhance the awareness

-a commitment of managers, employees, and guests. Funding opportunities may encourage business and customers to move forward on climate-friendlier food choices.

-a specific training for food service owners, managers, chefs, kitchen and service staff. The integration of climate-related content into the curricula of hospitality schools, universities and food programs will also be essential for mainstreaming food climate knowledge.