Company Restaurant : Amsoie

Context

As part of our work in Vaulx-en-Velin with AMSOIE, we conducted an impact study in their inter-company restaurant (RIE).

The objective : To measure the impact of environmental labeling on the food choices of diners in a professional setting.

The impact of our services is measured in two distinct ways, which allows us to draw a complete assessment.

Analysis of the data obtained

Under the same pricing conditions, environmental labeling would have influenced diners' food choices as shown above (the orange curve corresponds to sales with environmental labeling).

Sales trends thanks to advertising:

Low-carbon meats: -6%

High-carbon meats: -9%

Fish: +4%

Vegetarian: +18%

Thanks to environmental labeling, more than 1000 additional vegetarian dishes will be available.
were chosen and more than 320 high-carbonate dishes were saved.

That's 2 tonnes of CO2 equivalent saved over 6 months.