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Hospitality was the starting point for the semester topic To Go. With the Viennese company Do & Co, we could win an exciting business partner to support this topic. Our eating habits are changing a lot right now – both what we eat and how we eat. One topic that we are particularly concerned with is packaging and the unbelievably large mountain of rubbish, a by-product of the “to go” culture. The preoccupation begins with the portioning of the food and continues with how one can achieve packaging in such a way that less food is thrown away. Another question is about how we deal with food that is consumed on the go. Eating on the go also says something about the person who is doing it. Can something be of value if it happens so casually? ”It would be premature to assess this. The priorities are changing, digitization is creating new business ideas, new offers are emerging, and we are trying out these new possibilities. It is the right time to approach the subject from different directions.