The 6th International Conference on Life Cycle Management in Gothenburg 2013 ONE TWO WE: AN LCM PROGRAMME FOR ENVIRONMENTALLY FRIENDLY CANTEEN MEALS Jungbluth, N.*, Doublet, G., Flury, K., * jungbluth@esu-services.ch, ESU-services Ltd., Margrit-Rainer-Str. 11c, CH-8050 Zürich, www.esu-services.ch/projects/lcafood/meals/ Keywords: canteen; meal, supply chain; gastronomy, food ABSTRACT The environmental impacts of all food purchases of the Swiss canteen operator SV Group were analysed within an LCA study. Improvement potentials were identified, which include measures in the canteen operation (e.g. reduction of food waste), measures in the supply chain (e.g. a reduction of vegetables grown in heated greenhouses) and dietary measures such as a reduction of the average amount of meat per meal. The results have been used to initiate the programme ”ONE TWO WE” together with the WWF Switzerland. It assists the customers (companies who commission the SV Group with the operation of canteens in their premises) to reach improved levels of environmental performance e.g. a 20% cut on GHG emissions in the supply chain. INTRODUCTION Nutrition accounts for 30 % of environmental impacts caused due to the final consumption of Swiss households. It is the most important consumption sector from an environmental point of view with high reduction potentials (Jungbluth, Flury, & Doublet, 2013; Jungbluth, Nathani, Stucki, & Leuenberger, 2011). This was the starting point for the collaboration between the LCA consultancy ESU-services Ltd., the canteen operator SV Group and the WWF in Switzerland in order to improve the sustainability in the gastronomy sector. METHODS The environmental impacts of all food purchases in several hundred canteens of the SV Group were analysed within an LCA study. The SV group provided a detailed list of purchases. In the next step, LCI data for several thousand of food items available within the ESU food database (Jungbluth et al., 2013) were linked to the purchased amounts. The objectives were twofold. In a first step, the most important ingredients were identified and the impacts of the food supply were compared with the impacts of the canteen operation. In the second stage of the project, improvement potentials were identified in the supply chain and the operation of the canteen. In the original study, the results are analysed across a