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Hotel & Restaurant Schwarzer Bock (2023)

Pledges

Hotel & Restaurant Schwarzer Bock (2023)

Publishing organisations:

Editorial team

Relevant countries:

Germany

Organisation types:

SMEs (a company with less than 250 employees)

Next progression check date:

Hotel & Restaurant Schwarzer Bock is a historic, organically certified (Bioland & EU-Bio) guesthouse located in Ansbach, Germany.

Publishing org

Editorial team

Topics
Geographical descriptors

Germany

Organisation Type

SMEs (a company with less than 250 employees)

  • CoC aspirational objectives

    • 1. Healthy, balanced and sustainable diets for all European consumers

    • 2. Prevention and reduction of food loss and waste

    • 4. An optimised circular and resource-efficient food chain in Europe

    • 7. Sustainable sourcing in food supply chains

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We hereby declare that we, as an organic farm certified by ABCert (DE ÖKO 006 certification body) in the following levels:

  • EU Organic 100%;

  • Bioland 90-100%;

  • Organic from Bavaria.

We support and implement the contents of the Code of Conduct:

  • As a provider of 100% organic products from the region, with a largely vegetarian and vegan offering, we are already implementing the EU's plans and actively supporting this process.

  • As a "DEHOGA Gold Environmental Status" member, we meet all requirements of the Code of Conduct in both waste prevention and the reuse of packaging (reusable, glass, etc.).

  • (translated from German) As a certified "Organic from Bavaria" and a 30 for 30 Bavaria Lighthouse Project, we not only implement the value and importance of short transport routes and regional added value but also actively market and transparently present them.

Commitments by aspirational objectives:

Aspirational objective 1: Healthy, balanced, and sustainable diets for all European consumers, thereby contributing to: 

1) Reversing malnutrition and diet-related noncommunicable diseases (NCDs) in the EU.

2) Reducing the environmental footprint of food consumption by 2030.

With the following aspirational targets:

a) Improved food consumption patterns in the EU. 

b) A food environment that makes it easier to choose healthy and sustainable diets.

 

Aspirational objective 2: Prevention and reduction of food loss and waste (at the consumer level, within internal operations, and across value chains)

With the following aspirational target:

A 50% reduction of per capita food waste at the retail and consumer level by 2030 and reduced food losses along the food production and supply chains in the EU.

 

Aspirational objective 4: An optimised circular and resource-efficient food chain in Europe

With the following aspirational targets:

a) Improved resource efficiency within own operations, contributing to sustainable, efficient use and management of energy and natural resources in operations by 2030. 

b) Improved sustainability of food and drink packaging, striving for all packaging towards circularity by 2030.

 

Aspirational objective 7: Sustainable sourcing in food supply chains

With the following aspirational targets:

a) Transformed commodity supply chains that do not contribute to deforestation, forest degradation, and destruction of natural habitat and which preserve and protect high-value ecosystems and biodiversity.

b) Improved social performance in (global) food supply chains.

Full detail of the pledge in the provided attachment.

Documents

Pledge of Hotel & Restaurant Schwarzer Bock
English
(319.66 KB - PDF)
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