The gastronomy industry has extremely suffered during the crisis. But this can also lead to opportunities, says Antje de Vries, successful book author, creative chef, food nomad and member of the F&B Heroes advisory and consulting group.

Fabian Eckert and Florian Pachaly are declaring war against disposable packaging. They are the founders of Recup, a company that offers reusable cups and bowls as a deposit system. In an interview, co-founder Fabian Eckert explains what is important now.

Companies that strive to establish sustainable processes in their own operations cannot avoid the issue of forward-looking resource planning: Millions of tons of food end up in the trash every year. How does efficient waste management succeed?

In the cold season, delivery can now be the trump card for restaurateurs: In order to get through the crisis well and be well positioned all round, the packaging must also be right - sustainability is the magic word.

Sustainable products for delivery services are increasingly important in times of climate change. What should be considered with delivery and packaging? Which trends can be observed? We asked Sebastian Hauss, managing director of enviado GmbH.

Delivery is becoming more and more important in the catering industry. What do restaurateurs say who already successfully offer delivery services? What works and what does not? We interviewed Patrick Junge, Managing Director of Peter Pane and Peter Bringt's.