What's at stake
Our food system, from field to fork, is responsible for more than 1/4 of our greenhouse gas emissions. It is time to shake things up!
Our mission : raise awareness !
A study conducted by MyCO2 highlights the importance of informing and raising awareness among the population about environmental issues. There is a difference of 2 tonnes of CO2eq between a person who is uninformed on the subject and one who considers themselves well informed. This is why information is at the core of what we do. It is the first step towards climate action.
What is the connection between my diet and the climate?
Our food system is the 2nd largest source of greenhouse gas emissions after transport. But how can this be explained?
Each stage (production, transport, and processing of the foods that make up our plates) emits greenhouse gases (GHG), the quantity of which varies depending on the stage and above all on the type of product.
The best known GHGs are CO2, methane and nitrous oxide, but there are others. They are measured in CO2 equivalent (CO2e) in order to have a common unit of measurement to compare their effects. This is what we call the carbon footprint.
A large part of these GHGs remain in the atmosphere and contribute to global warming and climate change.
To reduce emissions linked to our diet, it is therefore necessary to cook, serve and consume meals with a lower environmental impact.
This is where FoodPrint comes in!
Did you know ?
To meet the sustainable development goals defined by the UN's 2030 Agenda, the carbon footprint of our individual plates should not exceed 0.5 kg CO2e per meal.
Today, in France, the average reaches 2.5 kg CO2e per meal.
This is also why we developed our solutions to best support the ecological transition of your restaurant!