If you haven't set up a Sustainable Procurement Policy yet, please refer to the global Sustainable Procurement Policy page in the Resources section for a step-by-step guidance.

- Analyze consumption and existing practices. With your suppliers’ support: ‍

• Identify your most purchased products/services and the ones with the biggest environmental impact. Do it for products and services.
• Prioritise your actions on the products & services with the highest carbon footprint.

- Involve your employees in the sustainable purchasing policy and educate them: share/present green product lines with/to employees (especially people in charge of food and beverage suppliers) to get their support.

- Involve your suppliers in the sustainable purchasing policy and work with them to define your objectives.

- Define targets and KPIs evolution, such as: ‍

• Sustainable or eco-certified Food & Beverage products amount on total Food & Beverage products amount: could be declined per category (vegetables, fish…)
• Carbon footprint evolution for main Food & Beverage products volumes: it should decrease deploying all the below recommendations.

See more details for choosing a catering provider in the below solution "Choose sustainable food service contractors", for sourcing in the Food & Drink Sourcing sub-category and for others in the  General Equipment sub-category.

And importantly:
- Limit the number of references for food and beverage items and define a green list. Negotiate better prices on less references with higher volumes.
- Include the above criteria in the specifications of your Request For Quotations.
- Overweight sustainable criteria in the suppliers' offers such as eco-certified products, local production, short food supply, green cleaning products…