Restaurant operators have long been relying on green alternatives, offering vegan food, and recycling or self-composting. Initiatives that METRO would like to honour with the METRO Award for Sustainable Hospitality. The goal is to put the spotlight on hospitality operators who deserve to be recognised for their commitment; at the same time, the competition is expected to inspire the entire industry. The message: just get started. Passion instead of perfection. But is ecology as a business aspect really suitable for mass production in the HoReCa sector? We spoke with Ingrid Hartges, Managing Director of DEHOGA (German Hotel and Restaurant Association) and member of the jury for the METRO Award for Sustainable Hospitality, about challenges and opportunities in the field of sustainability in gastronomy.