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Sustainable Menu



Choose locally sourced and seasonal food to lower emissions related to transportation while supporting the local economy. Avoid food waste! Discuss with your catering provider the option of serving smaller portions or offering food "on request."

Any leftover food can be donated to local aid organizations or packed in eco-friendly containers for guests to take home.You can donate leftover food to the Tricity Food Bank or the Gdańsk branch of the St. Brother Albert Association, both of which support people facing economic hardship or homelessness.Make sure to offer a variety of menu options, including vegetarian and vegan dishes. This not only meets the dietary needs of many participants but also significantly reduces the carbon footprint compared to meat-based menus.

Discover the Best Practices of Our Partners:

 

When choosing catering services, it’s worth working with local businesses that operate responsibly—supporting the community, preserving culinary heritage, and applying sustainable food practices. Here are some inspiring examples of our Partners from Gdańsk:
 

 
Tastes of Gdańsk

It is a unique initiative where local chefs recreate recipes from a 19th-century Gdańsk cookbook. The result is a collection of exceptional dishes that celebrate local heritage and tradition, brought to life with a modern twist. More HERE

 
Eliksir Restaurant

It is the first restaurant in Poland to be awarded the Michelin Green Star—a distinction for its sustainable approach to gastronomy. Eliksir uses local, seasonal ingredients, implements eco-friendly solutions, and runs educational culinary workshops. It also supports local foundations and communities. More HERE

 
PG4 – Jopenbier

It is a unique venue where the legendary Jopenbier—first brewed in Gdańsk in 1449 and later made famous by Johannes Hevelius—has been brought back to life. This is a tribute to the city’s brewing heritage and a memorable addition to any event menu. More HERE

 
Fundacja Świat Wrażliwy – Caffe Aktywni

A community café run by people with intellectual disabilities together with senior mentors. All the baked goods are prepared together, and the proceeds support the foundation’s efforts to promote intergenerational integration and professional inclusion. More HERE

Remember

Create a Healthy Menu
  • At least 50% of the menu should be vegetarian or vegan
  • Avoid serving meat and fish
  • Serve fresh and nutritious food, such as whole grains, vegetables, and proteins
  • Avoid highly processed products
  • Provide information about allergens and ingredients in the dishes
  • Use local and seasonal products
Provide water in pitchers
  • Water in plastic or glass bottles is the least preferred option
  • Encourage participants to bring their own reusable cups or water bottles
Provide lunch in the form of a buffet or finger food
  • Offer participants the option to take leftover food home. This helps reduce food waste
  • Donate surplus food to food banks
Additional Good Practices
  • Make sure there are no plastic cutlery or single-use sachets
  • Plan meals carefully based on the number of participants