As a central hub for world travellers, Schiphol connects people with the world. Now and in the future. Schiphol has the ambition to be leading in society. We want everyone to feel welcome and we strive to exceed every guest’s expectation. Together with our Food & Beverage (F&B) Business Partners, we aim to offer a high-quality, diverse, recognisable and increasingly sustainable catering experience. We are committed to reducing emissions in the supply chain by expanding the plant-based F&B offerings and by prioritising people, animals and nature in our food and beverage procurement. Furthermore, our ambition is to be a waste-free airport by 2030.
Here are the steps we are taking together with our partners1:
Goals:
60% of the food and dairy offerings will be plant-based by 2030, based on ingredient volume.
50% CO2e reduction across the entire food offering by 2030 compared to 2023, measured in CO2e per kg of product.
All of Schiphol's F&B partners are committed to reducing the CO2 emissions of all their business activities. Considering animal products account for a large share of the CO2 emissions from Schiphol's catering outlets, it is important to increase the plant-based offering. By doing this, we want to make it easier for consumers to make plant-based and therefore more responsible choices.
Goals:
By 2025, all products offered at Schiphol will be certified deforestation-free, in line with legislation.
Coffee & cocoa are sourced with a FairTrade certification in 2025.
Fish is sourced with an MSC/ASC certification in 2025.
By 2026, meat has at least a 1-star Better Life label (or international equivalent).
Schiphol takes responsibility for the entire F&B chain together with its Business Partners. The F&B outlets at Schiphol identify four major and impactful product groups for ingredient procurement: animal protein (meat), fish, cocoa & coffee, and fruits & vegetables. For each of these groups, Schiphol F&B opts for independent certifications. Additionally, in line with legislation, we will procure all products deforestation-free by 2025. Each product group has specific goals that are refined annually. By using a step-by-step approach with our F&B Business Partners, we stay in control of the price of our F&B offering and we avoid sudden and significant price increases.
Goal:
Zero waste by 2030, meaning a resource loss of less than 1%.
Schiphol aims to be a zero-waste airport and to ensure a resource loss of less than 1% by 2030. Zero waste means reducing the amount of waste so that less than 1% is incinerated or landfilled. As much as possible, current waste is reduced before it enters the airport, and the remainder is given a second life.
Within waste we distinguish two streams: the operational waste stream and the construction waste stream. For the first stream, Business Partners will contribute by rethinking packaging materials. This will be done through correct purchasing, with a focus on reducing materials and food waste during preparation. The target for 2025 is to reduce residual waste 'upstream', i.e. before it reaches Schiphol, by 75% and to report on this compared to 2023. In 2025 we will also work towards a 25% reduction in food waste compared to 2023. Reduction plans for this will be drawn up by the Business Partners.
In 2025, the dashboard provided by Renewi Seenons, our Material Flow Manager, will be ready. The dashboard will show the waste streams per location, including residual waste. In addition, the following waste streams will be 100% separated by our F&B partners: Swirl (green waste); orange peel; coffee grounds; glass, and plastic packaging and drink cartons.
But we can't reduce residual waste on our own. That's why Schiphol is working with our hospitality partners and waste processors to give waste a second life and make it easier for consumers to reduce waste and dispose of it properly. We do this, among other things, through clear communication at the waste bins. By separating waste properly, we can make a future without waste possible.
For the construction waste stream, Schiphol is working with the catering partners on a ‘circular construction requirements set’ to make this stream as small as possible during the construction of the catering locations now and in the future. The design of a catering outlet must be designed to be dismountable so that parts can be easily replaced, and materials can easily be given a second or third life at the end. The materials must also have the lowest possible environmental impact, and we want to ensure that the share of reused material is increased. For consumers, this means they are welcomed in a more circular environment to enjoy their beverage, hot meal or snack.
1 More detailed information concerning the roadmap and how we will keep track of progress will follow on the website soon
If you have any questions or suggestions you can reach out via social media channels and our customer service.