Duo Catering
Duo Catering partnered with ESGlogic to structure a voluntary ESG approach, from double materiality to its first carbon footprint, culminating in an EcoVadis medal.
Services provided
Who they are
Duo Catering is a Belgian collective catering company, founded in 2008 and based in Louvain-la-Neuve. It operates around fifty sites across Wallonia and Brussels and serves more than 25,000 meals a day across healthcare, corporate, education and hospitality settings. Its central kitchen in Fernelmont, commissioned in 2023, centralises most production using cold-chain logistics.
How we structured their ESG approach
Long committed to the Green Deal for Sustainable Canteens, Duo Catering partnered with ESGlogic to structure its ESG approach on a voluntary basis, ahead of any regulatory obligation. The engagement began with a company identity workshop, the definition of four ESG pillars and stakeholder mapping, followed by a double materiality matrix ranking issues by their societal and environmental impact and their financial significance. A code of conduct was formalised, covering human rights, working conditions, diversity, anti-corruption and business conduct.
On the environmental side, a full carbon footprint was carried out using the GHG Protocol methodology, covering scopes 1, 2 and 3. It identified priority reduction levers, greening menus, replacing refrigerant fluids, decarbonising the fleet, and helped define SMART targets for reducing food waste and monitoring water and energy consumption. On the procurement side, a responsible purchasing charter and a supplier code of conduct were introduced, prioritising short supply chains and local, seasonal sourcing.
Reporting was structured around EFRAG's voluntary VSME standard, both the basic and comprehensive modules, alongside support toward an EcoVadis medal. One year after launching the initiative, Duo Catering earned the EcoVadis Silver medal in July 2026, the main goal set for this first phase.
Key insights
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EcoVadis Silver
Key takeaways
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“Servir des repas de qualité, c'est respecter nos convives, soutenir nos équipes et préserver notre environnement pour les générations futures.”
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