The Hellenic Society for the Protection of Nature (EEPF) has teamed up with the Chefs Club of Greece to include the country’s food and beverages (F&B) sector in Green Key initiatives.
The EEPF is the national representative of the Green Key eco-label, which until recently covered tourism facilities.
“We are delighted that the Green Key award program is extending into catering, assisting companies in our sector to implement sound environmental management with the active participation of staff and the awareness of our customers,” said Miltos Karoubas, Chefs Club of Greece President.
“We are confident that all catering businesses will reap the benefits of the Green Key and will be happy to welcome the program.”
“Ecology means economy and vice versa, and conservation does not in any way mean diminishing the quality of the tourism product,” Green Key Project Coordination Manager Natassa Antonopoulou, said.
The Green Key program provides education and training towards sustainable tourism practices contributing in the meantime to the promotion of quality tourism as well as to the visibility and international recognition of businesses implementing such policies.