The project starts with two scoping studies: The first one on the mapping of the value chain or on the three value chains respectively for hotels, restaurants and catering services including identification of the single actors and services providers and the importance of each of them in terms of energy consumption. The second study will be on best practices of energy efficiency improvements and use of renewable energy and on energy benchmarks regarding the different members of the value chains. The project aims to interact directly with practicioners to discuss desk study results with them and gain their input and views from their experiences. For this purpose, three working group meetings existing of energy and sustainability experts of the HORECA value chain from France, Italy, Spain, Latvia and Germany will be organized. During these meetings the results of the scoping studies investigating the HORECA value chain will be presented to the experts and discussed.
