Sol Food

[Julian-Dumitrascu]

This is a team of the division Sol Resource Management.
Let's discuss how it is beneficial to be served by food providers!
You can order with Sol Provider Management a benefit-cost analysis that shows which providers of services similar to the ones described here can help you enjoy most of the benefits you want.
You can consult with a specialist at Sol Healthcare on which foods benefit you when.
Sol Food carries food from farms and factories to kitchens.
When you pay using Sol Financial Services, they don't charge you for these payments.

1. Eating in
2. Eating out
3. Costs

1. Eating in

1.1 We deliver raw and processed food.
We manage databases about food, including many food items from many producers.
Once you share your e-mail address with me, we can invite you to a space in which you can view, filter, and discuss such offers. You can place orders similarly to how one does in other online marketplaces.
We agree with you on how to improve this service.
1.2 When you order meals with us, we deliver them from partner kitchens.
We can send servers to your dining room.

2. Eating out

2.1 Whenever you like to go out or travel, you can get food from many public kitchens (restaurants etc.) based on a Sol Food subscription. Its price depends on where you're going to eat.
It includes simple meals for now.
You can ask for whatever level of service, e.g. for more expensive food. We're going to discuss these things with you, so that you and we agree on how this service is designed and provided.
One can place an order over the Internet at any time, at the latest when one arrives at the venue. One can choose some of the included dishes, some seats, and the time of seating.
You can ask us to help choose food and a place to eat.
We can help build relationships with your favourite teams.
When you require transportation, you can add it to your order, so that you can arrive at the table when your meal is ready to be served and leave when you like.

2.2 We can build a network of kitchens that you can design together with us.
I share an initial sketch.
2.2.1 We can limit the distance to the kitchen to some 1.5 km, so that you can walk or cycle between your office or factory and the kitchen.
It can take one 20 * 2 minutes to walk this distance. One needs at least 5 * 2 minutes to cover this distance with a bicycle. Let's add times spent in parking lots and say that one would spend around 15 minutes with a bicycle!
Whether you or a server carries the food to your table, some minutes will be spent on such walks.
I know that one can eat in 20 minutes, but it seems that one needs at least 30 minutes to have a healthy lunch. When you walk, you might break for 90 minutes. 60 minutes could be enough when you cycle.
2.2.2 Where should one have one's lunches?
a. At the kitchen
a.1 benefits
Your moving helps you be well.
You would have one more opportunity to chat with people from the neighbourhood.
Food might be easier to choose.
a.2 costs
Streets become crowded.
b. At one's workplace
b.1 benefits
If you eat in 40 minutes and rest for 10 minutes, you can limit your lunch break to an hour.
b.2 costs
more packaging
The food is carried in motor vehicles.

You can order dishes at least one day before you have them. Otherwise, you pick from the cooked dishes.
You can eat at any Sol kitchen. You can have food delivered.
Sol kitchens must meet the applicable requirements of your government.
You can subscribe for any number of meals for any period. To the extent that you want meals delivered, it will cost more.
What can Sol kitchens change?
a. We can free a huge number of hours, during which one can do other things that matter to them.
Let's talk about how many hours you've spent cooking!
b. You can decide on the terms under which we feed people who are going through hard times.
I avoid pointing out some obvious things, e.g. that anybody is free to cook or do whatever. We agree with you on how best to do some things, e.g. to manage some resources. To the extent that I and any other people want and are able to improve some (habitual) activities, let's discuss these topics!

3. Costs

3.1 When one considers costs to nature, one can discuss:
3.1.1 reducing GHG emissions from food systems

sources	percentage	With whom can we reduce them?
agricultural production	39	Sol Land Management
land use	32	Sol Land Management
food waste	8.6	Sol Waste Management
packaging	5.5
transportation	4.8	Sol Transportation
food processing	3.5
food preparation	2.5	Sol Food

We can reduce emissions of GHG by:

• reducing food loss and waste,
• using less energy to cook and store the food,
• carrying food over shorter distances.

3.1.2 kilograms of greenhouse gases emitted to get 1k calories from

food	GHG, kg / kcal
almonds	0.11
potatoes	0.23
seeds of pumpkin / sunflower	0.32
sourdough bread	0.34
bread, walnuts	0.41
apple pie, popcorn, sunflower oil	0.42
oatmeal	0.44
tofu	0.54
peanuts	0.57
chickpeas	0.59
pancakes	0.61
carrot cake	0.64
cheesecake	0.70
muesli	0.71
apricot jam	0.76
beans	0.80
egg noodles	0.89
apples	0.90
apple juice	0.96
fruit cake	0.97
onions	1.01
butter	1.17
vegan pizza	1.18
prawn crackers	1.47
parsnip	1.51
pears	1.66
vegetarian pizza	1.89
chicken pasta	1.90
chicken noodles	1.95
lentils	1.96
carrots	2.33
watermelon	2.46
cauliflower	2.60
vegetable lasagne	2.68
peppers	2.72
eggs	2.77
cabbage	3.05
raspberry jam	3.07
courgettes	3.25
spinach	3.77
yoghurt	3.99
cucumber	4.12
strawberries	5.18
macaroni cheese	5.25
chicken breast	5.83
salmon	5.95
mackerel	6.25
cow's milk	7.13
mushrooms	7.88
beetroot	8.47
cod	8.56
tuna	9.97
tomatoes	11.73
grapes	12.67
lettuce	25.32
eggs	2.77

3.1.3 litres of freshwater (weighted by local water scarcity) used to get 1k calories from

food	water, l / kcal
palm oil	4
barley	139
bananas	1,103
tofu	1,887
maize	2,402
root vegetables	2,511
onions and leeks	2,519
potatoes	3,763
sunflower oil	4,114
oatmeal	7,162
poultry meat	7,664
wheat and rye	12,479
eggs	12,488
apples	26,976
tomatoes	28,083
milk	32,977
berries and grapes	37,126
cheese	46,731