Making catering sustainable with the bold target of achieving nature positive results

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Making catering sustainable with the bold target of achieving nature positive results

Making catering sustainable with the bold target of achieving nature positive results

 

Food is essential for our survival , but its also linked to loss of great biodiversity.

Researchers from the university of Oxford and Kent universities talk about how organizations that are thinking about choosing the path of sustainability, it's not going to be an easy route as it's highly intricate in the catering business. do my assignment liverpool

The loss of biodiversity in the concerned field is high.

In one of the case studies from the University of Oxford,( Lady Margaret hall) it's tricky for them to be on the natural positive aspect of biodiversity but we can formulate a path to be more sustainable in strategy to catering. It's high time that we reconsider our decisions and lessen biodiversity loss.

We have a huge population on planet earth to sustain so we need more and more agricultural land for the production of edibles. To minimize the impact of this land expansion and loss of biodiversity we need individuals as well as organizations to take steps to modify the loss.

The study provides us with a practical way to enhance declining biodiversity and a sustainable approach to catering and food.

The study used the example of the Margaret hall canteen to give the proper way to apply the broad spectrum.

The study also highlighted that any change in food or the way the canteen presents it should be appreciated by the college pupils. Similarly if applied to more people it should be in acceptance of them.

The case study of Margaret hall demonstrated that we can easily diminish food's influence on biodiversity by at least seventy nice to eighty-eight percent.

Although the societal and economic effects can lessen it to thirty-seven to forty-two percent.

How did this happen? For example, we lessened biodiversity affecting things in the canteen is sustainable although we cannot force it on society a student can go outside and purchase   a food item which can be harmful to biodiversity.

The notion should be practical, by theory we can predict huge numbers but when it is applied to real society plenty of factors matter.

We can aim for a number and work towards achieving it for example Margaret hall's objective to reduce pressure on the ecosystem can be around seventy five percent but we cannot begin with this number, we can start with lower numbers gradually aiming for more.

A step should be implemented as soon as possible to achieve less negative impact on biodiversity because slower action will be difficult to rejuvenate.

 

The experiment of Margaret hall canteen can be beneficial when it's applied to the general public to reduce the ill effect and negative impact on biodiversity. Food is essential although a step towards better tomorrow is needed and people and organizations should be more careful towards the consumption and aim for a more sustainable approach.

Margaret hall's case study indicted the  ambition of achieving positive or natural balance and a better sustainable environment will inspire more people towards sustainability.

REFERENCE

Study shows how organisations must set bold targets for their. (2023, January 13). https://www.ox.ac.uk/news/2023-01-13-study-shows-how-organisations-must-set-bold-targets-their-catering-order-become

 

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