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Case story: Reducing production costs and limiting the environmental impact

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Making an environmental difference

“A lot of people ask me: What did it cost you to convert to organic? Honestly, it didn’t cost us anything. That we have changed the way we work and now focus more on bringing down the waste of food has more than paid for it.”

 

All across the world we are realising the immense impact our way of life has on the environment. Many have already taken action within their field – and realised that sometimes even the smallest change can have a major impact.

Read the case story from a Danish hospital kitchen that has succeeded in reducing costs and the environmental impact by introducing 5 eco-friendly initiatives.

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Be inspired by the Regional Hospital in Horsens and learn more about how to reduce your environmental footprint.

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