Usage of home-made, self-produced food, foodstuffs and beverage
At least 80 % of food originate from organic producers
Avoiding, further processing or donation of leftover food
At least 80 % of food originate from local region
Offering of certified organic quality
Usage of food in season and local providers
Variety of vegetarian and vegan dishes and drinks
Choice between portion sizes
Beverages from regional producers
Meat products and sausages made from animals out of certified keeping of animals
Usage of fair traded import products (e.g. coffee, chocolate, fruit…)
Surrender of convenience products