Food & Catering

Food and catering in ski resorts and during ski events face substantial challenges related to sustainability and environmental impact. With food production accounting for approximately 26% of global greenhouse gas emissions and agriculture consuming around 70% of the world's water resources, the ski industry must navigate these issues while meeting the needs of visitors. Moreover, a staggering one-third of food produced globally is wasted, further exacerbating the environmental burden associated with food services. Transitioning to sustainable catering practices—such as sourcing local produce, providing vegetarian and plant-based options, and prioritizing certified organic products—can significantly mitigate these impacts.

To tackle climate change effectively, ski resorts must adopt healthier and more sustainable dietary practices. Emphasizing diets like vegetarian, flexitarian, or Mediterranean can lead to substantial reductions in carbon emissions—up to 4.5 billion tonnes of CO2 annually by 2050, according to projections. Implementing sustainable catering not only supports local economies and reduces transport-related emissions but also aligns with growing consumer demand for environmentally responsible food choices. By focusing on these practices, the ski industry can contribute positively to both environmental sustainability and the overall guest experience.