Food at work - opportunities and challenges

<!--HTML-->In the last IPCC report one reads that "..., reduction of excess meat (and dairy) consumption is amongst the most effective measures to mitigate green house gas emissions, ...". Besides changing individual behaviour regarding food, we as community can also contribute here by changing common practice when it comes to catering at events or food offer at regular canteens. I present some thoughts and experiences about the benefits of catering with a plant-based focus, its practicability and possible challenges.