[{"_id":"project-settings","settings":{"translateMetaTags":true,"translateAriaLabels":true,"translateTitle":true,"showWidget":true,"isFeedbackEnabled":false,"fv":1,"customWidget":{"theme":"light","font":"rgb(0,0,0)","header":"rgb(255,255,255)","background":"rgba(255,255,255,0.8)","position":"left","positionVertical":"bottom","border":"rgb(163,163,163)","borderRequired":true,"widgetCompact":true,"isWidgetPositionRelative":false},"widgetLanguages":[],"activeLanguages":{"de":"Deutsch","fr":"Français","it":"Italiano","es":"Español","en":"English"},"enabledLanguages":["de","en","es","fr","it"],"debugInfo":false,"displayBranding":true,"displayBrandingName":true,"localizeImages":false,"localizeUrls":false,"localizeImagesLimit":true,"localizeUrlsLimit":true,"localizeAudio":false,"localizeAudioLimit":true,"localizeDates":false,"disabledPages":[],"regexPhrases":[],"allowComplexCssSelectors":false,"blockedClasses":false,"blockedIds":false,"phraseDetection":true,"customDomainSettings":[],"seoSetting":[],"translateSource":true,"overage":false,"detectPhraseFromAllLanguage":false,"googleAnalytics":false,"mixpanel":false,"heap":false,"disableDateLocalization":false,"ignoreCurrencyInTranslation":false,"blockedComplexSelectors":[]},"version":7787},{"_id":"en","source":"en","pluralFn":"return n != 1 ? 1 : 0;","pluralForm":2,"dictionary":{"#We establish sustainable foods in society by supporting powerful actors in the field. Our innovative software accelerates a systemic transformation towards a sustainable food system. The food-service industry can automatically track and measure the carbon footprint of all their products, meals and purchases. Our goal is to give YOU the same opportunity to make those important sustainable food choices. Become a sustainability-hero!":"We establish sustainable foods in society by supporting powerful actors in the field. Our innovative solutions Gastro, Score and Lean accelerate the systemic transformation towards a sustainable food system. We give food-service companies, food producers and retailers the opportunity to track, measure and communicate the carbon footprint (and more) of all their products. We want to enable this shift for your company too! Become a sustainability hero!","#Or <a ljsid-1=\"\">calculate impacts on your own</a> directly for free.":"Or <a ljsid-1=\"\">calculate impacts on your own</a> directly for free 🙌.","#With this impactful addition for your restaurant, your can revolutionize the way you work in the kitchen. Make decisions with smart insights into your supply chain that benefit people, planet and profit.":"With this impactful addition for your restaurant, you can revolutionize the way you work in the kitchen. Make decisions with smart insights into your supply chain that benefit people, planet and profit.","#Your customer trust in your services. Show them you care about climate-friendly cuisine. In a monthly report we will inform you on the progress of your restaurants.":"Your customers trust your services. Show them you care about climate-friendly cuisine. In a monthly report we will inform you on the progress of your restaurants.","#Make use of the detailed scientific sustainability metrics, based on your data. Given recipes, food purchase receipts, supply statistics, etc. – you will see where your can reduce CO₂ emissions, your water footprint or approach a minimal risk diet for better health. You will have the results of the calculations in real-time over the <a ljsid-1=\"\">API</a>, or via the nicely illustrated monthly PDF reports.":"Make use of the detailed scientific sustainability metrics, based on your data. Given recipes, food purchase receipts, supply statistics, etc. – you will see where you can reduce CO₂ emissions, your water footprint or approach a minimal risk diet for better health. You will have the results of the calculations in real-time over the <a ljsid-1=\"\">API</a>, or via the nicely illustrated monthly PDF reports.","#Track. Precisely measure. Improve.":"Track. Measure. Improve. With precision.","#Our partners have connected our API and can display calculation right in their system.":"Our partners have connected our API and can display the calculations directly in their system.","#Eaternity has updated the way we give ratings for the CO₂ values provided on ingredients, recipes and reports. Please note that everything is backwards compatible and all CO₂-values do stay the same! Also, there are roughly the same amount of climatefriendly meals. Therefore, no worries, it is not harder to be climatefriendly! Yet, the biggest benefit is that every portion, no matter how big or small it is, can now be awarded being climate-friendly.":"Eaternity has updated the way we give ratings for the CO₂ values provided on ingredients, recipes and reports. Please note that everything is backwards compatible and all CO₂-values do stay the same! Also, there are roughly the same amount of meals that score to be climate-friendly. Therefore, no worries, it is not harder to be climatefriendly! Yet, the biggest benefit is that every portion, no matter how big or small it is, can now be awarded being climate-friendly.","#Best for a restaurant team and multi-users. Includes monthly reports and API access.":"Best for a restaurant team and multi-users. Includes monthly reports.","#The plan for multi-unit corporates.":"The plan for multi-unit corporates (incl. API).","#2 times the the amount of legumes, nuts and seeds (+100%)":"2 times the amount of legumes, nuts and seeds (+100%)","#To make it really plain and simple: There is no way we can talk about eating sustainable without reducing our meat consumption. <a ljsid-1=\"\">China</a> is doing it. The vegetarians are doing it. The <a ljsid-3=\"\">IPCC recommends</a> it. <a ljsid-5=\"\">Arnold Schwarzenegger</a> and <a ljsid-7=\"\">Leonardo di Caprio</a> promote it. The Netherlands and the islands that will disappear in the oceans are hoping that you will get it.":"To make it really plain and simple: There is no way we can talk about eating sustainable without reducing our meat consumption. <a ljsid-1=\"\">China</a> is doing it. The vegetarians are doing it. The <a ljsid-3=\"\">IPCC</a> recommends it. <a ljsid-5=\"\">Arnold Schwarzenegger</a> and <a ljsid-7=\"\">Leonardo di Caprio</a> promote it. The Netherlands and the islands that will disappear in the oceans are hoping that you will get it.","#If we want to set a proximate target for 2025 and Switzerland, we suggest:":"If we want to set a proximate target for 2025 and Switzerland, we suggest an adjustment in our diet as follows:"},"version":7787},{"_id":"outdated","outdated":{"#The calculations-basis for our <a ljsid-1=\"\">Eaternity Awards</a>, and correspondingly the A-E rating for the recipes, will be adjusted with this data-update accordingly. This means for the process of planning and writing the recipes for climate-friendly meals, we expect for the overall higher CO₂-values of the meals no noticeable difference for the operations of your restaurant.":1,"#For missing declarations for the origin of the food, we now calculate with the help of the Food and Agriculture organization of the United Nations (<a ljsid-1=\"\">FAO</a>) statistics on global trade of goods, an annual average as a guiding value for each of our product. This increases overall the CO₂-values, as fewer transport distances will be classified as regional.":1,"#Eaternity is providing a working solution. We have developed and proven successfully the adoption of climate friendly meals for restaurants in Switzerland. Currently daily climate friendly meals are served in <a ljsid-1=\"\">74 Swiss restaurants</a> - with promising results. Additionally we are measuring the total emissions of 170 restaurants.":1,"#If we want to set a proximate target for 2025 and Switzerland, we suggest:":1,"#To make it really plain and simple: There is no way we can talk about eating sustainable without reducing our meat consumption. <a ljsid-1=\"\">China</a> is doing it. The vegetarians are doing it. The <a ljsid-3=\"\">IPCC recommends</a> it. <a ljsid-5=\"\">Arnold Schwarzenegger</a> and <a ljsid-7=\"\">Leonardo di Caprio</a> promote it. The Netherlands and the islands that will disappear in the oceans are hoping that you will get it.":1,"#2 times the the amount of legumes, nuts and seeds (+100%)":1,"#Transport and origin model : + 25 g CO₂eq":1,"#Ecoinvent update : + 60 g CO₂eq":1,"#After: below 700 g CO₂eq / meal":1,"#Before: below 666 g CO₂eq / meal":1,"#The transport is in collaboration with EcoTransitWorld (<a ljsid-1=\"\">www.ecotransit.com</a>) now broken down in more detail. Combined transport routes (Truck - Ship - Truck) are determined in more precision through global statistics. Newly, we also classify refrigerated transports. Perishable products above a certain distance are assumed to be transported by air, in case no means of transport are given.":1,"#For meat products from pigs, we have improved the model for the butchering process. The meat products are now accounted without the slaughter residues and are therefore 70 – 90% higher, than before.":1,"#We have remodeled baked rolls and bread. Their CO₂ value went from 52 – 84 g CO₂eq to 73 - 87 CO₂eq (for 100 g of product).":1,"#Difference average meal CO₂-value":1,"#Stadt Zürich GUD – Gemeinsame Realisierung des Pilotprojekt Menu Plus. Während 11 Wochen konnten wir klimafreundliche Menüs den Gästen anbieten.":1,"#We have the pleasure to work together with a number of great organisations to establish climate-friendly meals in society. What we are doing together is not business as usual. Everyone of our references is a pioneer of its own. It is our ambition to reach further out to significant numbers of restaurants. We want to truly make a difference. A positive difference on how our society organises and lives together.":1,"#Average meal":1,"#Climate-friendly meal":1,"#This is where it begins. Each of us can join. And together we will add up to the big picture, that will be part of the future we want to live in. – Thank you!":1,"#Download infoposters":1,"#Download instance of guest communication":1,"#Eaternity arbeitet in der Entwicklung ihrer Produkte unter anderem mit der Zürcher Hochschule für angewandte Wissenschaften, Institut für angewandte Informationstechnologie und dem Institut für Umwelt und Natürliche Ressourcen zusammen. Eine gemeinsame Projektarbeit ,CarbonFoodPrint, war gefördert durch die Gebert Rüf Stiftung.":1,"#October 26, 2018":1,"#To understand, we have to dive a little bit into the concept that lets us understand what the biggest problem is, the one we are actually trying to solve. From a scientific perspective, there are a multitude of issues that are connected with our food system and that are contributing to the overshot our biosphere’s boundaries. They include the climate crisis, the nitrogen and phosphorus cycle, ocean acidification, freshwater use, land use change. The climate crisis looms most prominently is on the horizon, as its displacements and destruction will be worse than in all wars in human history combined.":1,"#A lot of people I meet are into sustainability. We do all want to do the right thing. But nevertheless it continuously sparks the discussion about what to focus on: what to do first and how bold our actions should be.":1,"#No it is not. Most definitely not.":1,"#In the media, we are informed about the trade-offs of avocados. How bad plastic straws are. What is the problem of palmoil, GMOs and how bad the situation still is with fair-trade chocolate. In the end, is it all about eating local, seasonal, and organic, recycling our garbage, and reducing foodwaste?":1,"#This question has come up multiple times: as people ask me on the podium, as cities draft their sustainability goals, as people try to understand the sustainable development goals of the united nations, as grass-roots initiative try to do the right thing.":1,"#We might be able to solve a couple of those issues with technology (for example, the water crisis can be solved by building water purification plants). Yet the biggest issue of them all, and at the core of most of the environmental problems, is our excessively huge meat and milk consumption. 1.6 billion cows are at the centre of the destruction of our ecosystem and climate.":1,"#A fairly recent study (<a ljsid-1=\"\">published in Nature by Springman et al.</a> - also check the <a ljsid-3=\"\">article on the guardian</a>) brings it to the point. We have the options of improving technology, reducing foodwaste, and transitioning our diet – but only the combination of all three will cut it. The scenario, in its simplest terms, he describes as follows:":1,"#1583 g CO₂eq / meal":1,"#By 2050 we need to change our diet to the following fractions of our current global consumption:":1,"#Twice the amount of vegetables":1,"#5 times the amount of legumes, nuts, and seeds":1,"#3/4 of poultry":1,"#1/6 of red meats":1,"#while reducing foodwaste by ½":1,"#1/2 of red meats (-50%)":1,"#1/2 of milk (-50%)":1,"#while reducing foodwaste to 4/5 (-20%)":1,"#Note that this 2025 Switzerland target is taking into account the aspects of equity and climate justice. Meaning that there are other nations which still want to build roads and infrastructure (already available in Switzerland). Those would need us, the developed nations, to take more of the share to reduce the emissions. Switzerland should actually consider reaching the global 2050 target, by 2030.":1,"#Better too soon, than too late.":1,"#1.5 times the amount of vegetable (+50%)":1,"#Specifically in the gastronomic area, they are well on their way. We wanted to know and calculated the exact impact of their recipes and menus to determine the ecological footprint. The 2021 annual report shows: They produced 7 percent fewer CO2 emissions in their kitchens alone last year (2021) and are on the way taking a close look again this year. Click here for <a ljsid-1=\"\">GDA's CO2 report</a>. With 7 percent less CO2 emissions, the GDA restaurants save as much carbon dioxide as is bound from the air by 20,000 oak trees in one month (177,000 kilograms of CO2). That's pretty good. Feel free to take a look at their <a ljsid-3=\"\">certificate for 2021</a>!":1,"#Whether in administration or catering, in energy saving or climate protection: the concept of sustainability is a focus in all areas at GDA. For the GDA, ethics is also part of this, because it forms the basis - for conscious interaction with each other and for the conscious use of our resources. For this reason, all actions and activities at GDA are evaluated under the combined aspect of 'sustainability and ethics' and implemented in daily practice to the best of our knowledge and belief.":1,"#Choose the climate friendly meal with the Eaternity Awards.":1,"#To make it convinient for guests, restaurants label their climate friendly meals with the Eaternity Awards. This symbol appear at counters, on menu cards, on menu card websites and in our Eaternity Reports. If you compose a recipe, you will immediatly see, which ones are being awarded best.":1,"#Look out for the Eaternity Awards":1,"#Support restaurants who serve sustainable meals":1,"#Segnala un errore nella mappa":1,"#Segnala errori nella mappa stradale o nelle altre mappe di Google":1,"#Liegt im Ziel einer klimafreundlichen Ernährung (50% besser als":1,"#Verbessert unsere Klimabilanz (Weniger als":1,"#Verschlechtert unsere Klimabilanz (Mehr als":1,"#Verbraucht mehr knappes Wasser als gut (30% schlechter als":1,"#Sehr geringer Verbrauch von knappen Wasser (weniger als":1,"#In this first great update went the contribution of several studies, technical implementations in our software, analyses and data evaluations. To sum it up: for one person, a few decades of work. This precious contribution raises further the level on which Eaternity calculates its CO₂-balance. For the purpose of communication and information to all restaurant operations, we collectively summarize all changes.":1,"#No more faulty inputs are possible for the cultivation of animals and mushrooms. Without this directive, the CO₂-value will improve on a small set ( < 50) of food products.":1,"#Previously menus that scored under 666 g CO₂eq were awarded as climate-friendly – now the higher threshold value of 700 g CO₂eq is used. <strong ljsid-1=\"\">This value is derived from the best CO₂-values of all recipes, as it was before. The changes will result in about 2% of the previous meals not being awarded climate-friendly anymore. A climate-friendly meal has, as before, at least 50% less CO₂-emissions as the average meal.</strong>":1,"#For the improvements on our origin and transport model, we expect in general the CO₂-values for a meal to increase by 25g CO₂eq.":1,"#Especially for deviations concerning single products, and not all the data at once, we expect that a few recipes, which had been previously awarded climate-friendly, will now not be anymore. Most changes in the product-assessments will not make any noticeable difference in the operations and recipe-planning.":1,"#March 5, 2017":1,"#Where possible we have updated our values to ecoinvent v3.2 (from v3.0, <a ljsid-1=\"\">http://www.ecoinvent.org</a>]). On the basis of unit process datasets, thousands of different food products are calculated. According to the standard of the Intergovernmental Panel on Climate Change (IPCC 2013), now the factor 28 for methane gas (previously 25) is used for the CO₂-equivalent calculation. The ecoinvent 3.2 update affects 183 of our current 487 unit process datasets. Overall the CO₂-emissions of these datasets have gone up by 11%. For the average CO₂-value of a meal, we expect it to be 60 g CO₂eq higher.":1,"#We have improved our greenhouse model – which calculates the emissions of different vegetables (tomatoes, cucumbers, paprika, etc.) according to the respective solar radiation of the country of origin compared to the necessary energy until ripeness, to determine the appropriate amount of CO₂-emissions for the daily precise heating of the greenhouse – by being more detailed on the infrastructure. Small improvements were made on organic produce in the winter season. Overall reducing the CO₂eq contribution in particular for several products in the winter.":1,"#Zoom indietro":1,"#Attiva/disattiva vista schermo intero":1,"#Zoom avanti":1,"#Dati mappa":1,"#A responsible use of resources and a sustainable approach to food are very close to the heart of the restaurant in Zurich. In joint dialog with the team and in exchange with producers and guests, a collective understanding of enjoyment and culinary art was defined in order to anchor the communication of a new eating culture and attitude to life - with the goal of operating a CO₂ neutral restaurant. Since October 2021, Eaternity has been helping theüsterei to measure the environmental footprint of all its products. The restaurant thus gives its guests the opportunity to help shape their diet in a climate-friendly and sustainable way.":1,"#Sustainable catering at ETH Zurich: Based on scientific findings, a catalog of 17 criteria and goals supports the development of sustainable university catering. It includes aspects of climate protection, resource conservation as well as social, ethical and health aspects. With Eaternity as an ETH spin-off, ETH Zurich has a special place in our hearts. ETH has been working towards improving sustainability performance in its catering for some time and has collaborated with us on several occasions. Among them is the \"Sustainable Gastronomy\" project, which will come into effect in January 2022. The goal of the project is to make ETH gastronomy even more sustainable while maintaining transparency. Participation in the project is voluntary for the gastronomies. However, some criteria are a basic requirement for the project. In addition, there is a flexible set of criteria from which the restaurateur collects a minimum number of points.":1,"#Swiss Federal Institute of Technology Zürich":1,"#Daimler Gastronomie has been using our \"Eaternity Gastro\" service since December 2021: All self-operated canteens in Germany will successively report the ecological footprint of their menus in CO₂ equivalents. Our Eaternity database of life cycle analyses makes it possible to determine an exact footprint for each ingredient, for each combined product, for transport routes, the harvesting season, and other parameters. The values can then be incorporated into monthly inventory reports as well as real-time menu planning and individual recipes. This way, Eaternity creates the transparency needed to adjust measures and consistently pursue sustainability goals.":1,"#The goal of the Wiesner Gastronomie family is to continuously reduce its food-related CO₂ emissions and to completely offset them in the end. On the way to climate neutrality, the gastronomy group relies on various CO₂ reduction and compensation measures. The CO₂ calculation of their dishes with Eaternity is one of these measures. Thus, in the first years of using Eaternity, they were able to reduce their CO₂ footprint of the \"Butcher\" brand operations by more than 25% on average. Particularly climate-friendly dishes are identified in the \"Nooch\" and \"Butcher\" restaurants, for example. In this way, every person visiting them is given the opportunity to decide for themselves whether they want to choose climate-friendly offerings and compensate for the resulting CO₂ emissions.":1,"#Bundesamt für Umwelt BAFU: finanzielle Unterstützung für die französische Übersetzung der Software und der Homepage.":1,"#Eaternity Awards set":1,"#With the implementation of Eaternity Gastro from January 2021, Swiss Re has ignited the dialogue around climate-friendly nutrition as part of its \"Our path to Net Zero Emissions\" strategy. In the meantime, the environmental footprints of over 1,000 recipes have been calculated. The climate impact menu assessment has become an integral part of Swiss Re's employee restaurant menu communication. Swiss Re has already been able to reduce CO2 by an average of 28% in recent months (compared to before). These developments are an important basis for Swiss Re Gastronomy to take the next steps towards climate neutrality. Swiss Re is proud that its employees live the concept and are hungry for more.":1,"#catering.dussmann.com":1,"#www.das-voglhaus.de":1,"#If no other source is specified, all the original contents (recipes and calculations) of this website and the software are licensed under a <a ljsid-1=\"\">Peer Production, P2P Attribution-ConditionalNonCommercial-ShareAlikeLicense</a>. This means they can be used, re-printed and re-distributed by everyone without having to ask us. If you want to use our recipes, content and calculation commercially, print them in a magazine, use them for your campagain or newsletter. Just go ahead. They are all yours, please just refer back to Eaternity as a source.":1,"#The entire range of meals at the Langemarckplatz cafeteria are marked with a CO₂ label. This allows our guests to see at a glance which of the dishes are good for their own CO₂ footprint and were produced in a climate-friendly manner. This is made possible by linking the entire merchandise management system and menu planning with the service provided by Eaternity - where all ingredients are weighted according to their origin and production and are therefore always included in the calculation immediately.":1,"#Feel free to spread the word and help us grow the idea of a sustainable food system.":1,"#We think our message is powerful enough to be spread with the help of people who are informed and do give a damn.":1,"#VOGLHAUS in Konstanz":1,"#WISAG stands for a high level of consulting expertise in catering, for individual catering concepts, far-reaching This applies to company catering as well as schools, kindergartens, hospitals, senior citizens' facilities and event catering.":1,"#Whether employee restaurant or cafeteria, bistro or perfect event catering: L & D offers comprehensive catering concepts for companies, develops tailor-made solutions for public institutions of communal catering, and convinces with extraordinary ideas for your event.":1,"#We are aware of our responsibility towards the environment. That is why we do not only talk about sustainability, but have firmly integrated it into our working and business life. The targeted selection of regional supply partners, the avoidance of unnecessary packaging and the recycling of many materials are a matter of principle! We pay attention to an economical use of energy and water and thus act cost-efficiently.":1,"#From modern zoodles and juicy cauliflower schnitzels to finely seasoned barley risotto, table guests at WISAG Catering's company restaurants can choose from a variety of climate-friendly dishes. All dishes offered during the campaign week each cause at least 50 percent less CO₂ than conventional meals. Using the App of the start-up Eaternity, the chefs at WISAG Catering calculated in advance how much CO₂ is emitted on average when preparing meals and sourcing ingredients. On the campaign days, for example, instead of a burger with a beef patty, they offer the more climate-friendly vegetarian alternative.":1,"#We don't believe in buying ads. We don't want to distort reality. Or, in other words, we would love to live in a society, where our decisions are based on facts and opinions we can trust.":1,"#Eaternity in the media":1,"#With their vegan organic ready meals the Tressbrüder can show how enjoyable and easy vegan food can be and how quickly you can improve your carbon footprint compared to a meat dish. Together we have determined the impact their products have on our environment. To make it easier for consumers to avoid animal products, they have also described and developed the dish as a \"normal\" meat dish.":1,"#With the help of YOU.":1,"#The idea and vision of Eaternity has been discussed in some of the worlds leading media.":1,"#Help us spread the word":1,"#Dussmann runs its impressive restaurants now with the CO₂ values on screen. This is our first project together with the great <a ljsid-1=\"\">Procare Management</a> Software.":1,"#If you want to know, you can also find out about the CO₂ footprint of the dishes. Eaternity creates monthly reviews for DAS VOGLHAUS for the dishes and cakes.":1,"#Dussmann have made adjustments in 20 Dussmann staff restaurants - from food purchasing to food service - to reduce the CO₂ emissions of the mealplan. You can find out how environmentally friendly a meal is by the cloud icon on the meal plan. The more stars, the less CO₂ emissions and the smaller your environmental impact.”":1,"#\"We save the world with delicious food!\" is the slogan of the VOGLHAUS in Constance. The dedicated team works with great fun to offer our guests tasty vegan - vegetarian organic cuisine, coffee and tea specialties and cakes at the highest level without raised forefinger. All cakes, salads, soups and dishes are freshly prepared in the in-house kitchen on the 1st floor.":1,"#The latest highlight is a \"SoLawi - dish\", cooked according to the available vegetables, which should sensitize the guests to the fact that seasonality and regionality are just as important as organic farming and the support of smaller producers as the most extensive renunciation of animal ingredients in the fight against climate change. DAS VOGLHAUS obtains the vegetables for the dish through its shares in \"SoLawi Konstanz e.V.\".":1,"#Press releases":1,"#Other media":1,"#Climate-friendly diet has huge potential. We train chefs, offer clear and effective reporting and demonstrate your exemplary commitment to your guests.":1,"#Download icon pack":1,"#Are you looking for any specific information or are you interested in an interview? We are more than happy to help you out.":1,"#We have the pleasure to work together with a number of great organizations to establish climate-friendly meals in society. Remember, what we are doing together is not business as usual. Each of our references is a pioneer of its own. Together we make a positive difference on how our society organizes, lives and eats together.":1,"#How does it work?":1,"#Learn more at <a ljsid-1=\"\">de.sodexo.com</a>":1,"#Sodexo Germany and Belgium":1,"#Sodexo Germany started early from international hub to implement our carbon measurements and started the implementation with <a ljsid-1=\"\">Delegate</a>. Our joined program called \"KLIMAXX\" is prominently with important clients like the European Central Bank (EZB) and Deutsche Bank.":1,"#ENTERPRISE":1,"#Restaurant Coalmine":1,"#App'etite for Change? Sign up for free now.":1,"#Restaurant Coalmine is a small bistro in Winterthur. With limited resources and a regular customer base, Colamine’s restaurant owner initially thought there was limited scope for researching and introducing sustainable food choices. But with Eaternity their recipes were analysed quickly. By adjusting some ingredients and replacing two meals on the existing menu, carbon emissions were immediately reduced by 20%. Climate-friendly meals are now highlighted on Coalmine’s menu card.":1,"#Create account":1,"#Proud as Oskar: Pumperlgsund gets 11 of 12 stars in the Eaternity Score. Pumperlgsund provides the egg for more sustainability and animal protection.":1,"#Go to case study":1,"#In partnership with Compass Group (Switzerland) AG we are rolling out the Eaternity to 200 Compass restaurants. Their chefs can now see the difference it makes to a meal to switch from aubergine to courgette and how their restaurant’s climate footprint performs in comparison to all the others.":1,"#PROFESSIONAL":1,"#Apleona views sustainable handling of resources as part of their corporate responsibility and are committed to exploring new strategies in reducing CO₂ emissions that surpass all regulatory requirements. Armin Pilger, Head of Strategic Procurement, explains why Eaternity’s software makes sense from a business and ethical perspective: “Sustainability and CO₂ emissions are a regular part of the request for proposals in which we compete for new mandates. In connecting Delegate and Eaternity, we hope to offer additional value to existing and prospective clients and consequently to contribute to avoiding CO₂ emissions.”":1,"#Eaternity is providing a working solution. We have developed and proven successfully the adoption of the Eaternity Score in over 2000 retail markets. Our impacts assessments have been provided to consumers on over 100'000 products - with promising results.":1,"#The name says it all. With the delicious Açaì Bowls, the Rainforest Company actively promotes sustainability and the rainforest.":1,"#With an impressive case study financed by the \"Energieforschung Zürich\" the project did make a great leap in 2017. 6 Restaurants competed against each others in reducing CO₂ emissions by serving Menu Plus. And the results are truly impressing. On average they reduced 19%. The winner had to use some magic - he reduced even 42%. Everything, while guest satisfaction went up.":1,"#\"Working with Eaternity’s solution is a bliss. It is much more than a useful tool for running my kitchen.\" Currently taking the restaurant Equitable to a spin. Whoever has enjoyed Fabian's fabulous culinary creations, knows exactly why we work together. The many times he has suprised his guests with his creative and delicious combination of ingredients made his reputation precede him essentially.":1,"#Apleona is our first project together with <a ljsid-1=\"\">Delegate</a> and <a ljsid-3=\"\">QNIPS</a>. And they have put together an impressive program to communicate CO₂ measurements of meals and restaurant, for guests as well as for employee engagement. We are especially happy about their first clients that joined to kick-off the project.":1,"#The idea to improve sustainability in FOEN’s staff restaurant was driven from within the company. A group of employees sought discussions with the caterer, Compass Group (Switzerland) AG, asking for measures to improve the sustainability rating of the restaurant. Andreas Hauser, the initiative leader, argues: “We should somewhat live what we preach”. Since March 2015, Compass Group uses Eaternity’s software at the FOEN staff restaurant and serve various climate-friendly menus per week with the goal to reduce CO₂ emissions by 20% until 2020. Andreas Hauser emphasizes: “We do not mean to limit the [menu] choices but want to raise awareness that everybody has meaningful lever in everyday life to accomplish something.”":1,"#Federal Office for the Environment FOEN":1,"#Chefcook Fabian Fuchs":1,"#Truly pioneering. Since 2011 the municipality of Zurich serves Menu Plus in all their employee restaurants giving them the choice to eat climate-friendly on a daily basis. This was implemented after a successful 11 week pilot project that was supported by the campaign \"good for me, good for our climate\" bringing the restaurant guests one step closer to reach the \"2000-watt-society\".":1,"#Get involved":1,"#City of Zurich serves Menu Plus":1,"#...but our food choices are responsible for 30% of man-made greenhouse gas emissions. This accounts for more than 2 tons of CO₂ per person per year in US and Europe. We have the potential to reduce food related emissions by at least 50% through smart diet choices. These choices can reduce carbon emissions more than any technological advancement ever will.":1,"#Dussmann Group":1,"#Professional Services":1,"#Eaternity summary pdf":1,"#Eaternity logo set":1,"#Get the App":1,"#I accept the":1,"#of Eaternity":1,"#The average European and American causes 5.18 kg of CO₂eq a day for his food consumption, or 150 000 kg CO₂eq over his lifetime. With a climate-friendly diet, a person saves a total 100 000 kg CO₂e - an impressive number. Amounting to the same amount of carbon as driving 15.5 times around the globe.":1,"#terms and conditions":1,"#Everybody is talking about energy for living and transport...":1,"#www.equi-table.ch":1,"#www.winterthurer-zeitung.ch":1,"#www.stadt-zuerich.ch/menu-plus":1,"#<span ljsid-1=\"\">25 468</span> cooked climate-friendly meals":1,"#CO₂ data improvements for the EDB; including ecoinvent 3.2":1,"#CO₂ footprint now available in your menu-planning":1,"#© 2016 Eaternity | <a ljsid-1=\"\">Legal Notice</a>":1,"#Bio Suisse, IP Suisse":1,"#Bio – Weide Beef":1,"#Weide – Beef":1,"#IP Suisse, Bio Suisse":1,"#At a glance":1,"#Swiss BTS Program":1,"#Naturafarm (Coop), Terra Suisse (Migros)":1,"#We are happy to announce, that we have made several quality improvements on our data. On the 12th of December, we had our internal release. Now we have made public them to every user of our software. All CO₂-calculations including all recipes, as well as all values in the reports are affected.":1,"#Advisory Board:":1,"#View his presentation":1,"#The former US president Barack Obama explains: „If we don’t change course the world bank predicts, that agriculture and land use change will cause 70% of all greenhouse gas emissions by 2050. Emissions from food production are constantly growing and if the world population grows to 9 billion by the mid of this century, it is already time to act now.“":1,"#Judith Ellens, Eaternity –":1,"#How to set the right climate reduction goal?":1,"#The impact of methane (28 times) and nitrous oxide (265 times) on global warming is stronger than carbon dioxide. Methane is produced by microorganisms in the stomach of cows and sheep. They support the ruminant’s digestion. This process is called enteric fermentation. But methane emissions also originate in rice paddies, where waterlogged soil supports rapid bacteria growth. These bacteria produce methane. Nitrous oxide is related to synthetic and organic fertilizer use and manure management. Fertilizer that is not absorbed by plants is either washed out by rainfall or turned into nitrous oxide by bacteria and released into the atmosphere. Pure CO₂ is emitted when fossil energy is used to produce synthetic fertilizers when machines work the land. Also clear-cutting forests to obtain farm land releases large amounts of CO₂.":1,"#We have summarized sources and details for setting the goal for a food system within environmental limits <a ljsid-1=\"\">here</a>.":1,"#Leaving the Swiss with the responsibility and requirement of a 93% reduction. And the average global citizen at a 85% reduction target.":1,"#The various greenhouse gases of food production":1,"#Dark predictions: Our food system in 2050":1,"#Agriculture itself currently faces challenges that are deeply interwoven with climate change. Yields of important staple crops are expected to drop by 20%. Despite short-term gains, deforestation, biodiversity loss, land degradation, and the use of scarce water are further reducing the earth’s capacity to grow enough food. Yet the demand for produce is constantly on the rise. The world’s population is expected to increase by 20% in the coming 30 years. With 40% of the world’s land already covered by agriculture our current food supply is under distress. Each individual has the power to support a sustainable agriculture and currently the world’s population does not yet meet this goal.":1,"#Permafrost - the unpredictable game changer":1,"#Detailed estimates on a per country basis per person for CO₂ emission, water, land and material consumption are given by the <a ljsid-1=\"\">Exiobase studies</a>. Based on the vast collections of trade statistics between countries we know that a Swiss person emits around 14 tons of CO₂ equivalent per year. While the current global average per person is at 7 tons per year. Counting it against the maximum amount of CO₂ that we might capture and sequester, the 2 degree budget of a person is 1 ton of CO₂ by 2050.":1,"#The Eaternity Climate Score gives everyone the transparency on the greenhouse gas emissions of food choices.":1,"#We aim to provide sustainable menu choices in any restaurant. To do so, we are measuring the Climate Score of every meal, and provide transparent information on how to improve. So everyone gets access to climate-friendly meals and what it takes to make a difference together.":1,"#1/3 of global greenhouse emissions are related to the food supply chain. How and what we eat contributes more to global warming than the world’s shipping and transportation industry. Over 80% of emissions caused by our food supply incur at production, with the most important contributors being deforestation (38%), peat degradation (11%) and direct emissions from agriculture (50%) of which most are related to livestock, fertilizer and manure management and rice production.":1,"#Goal: Reducing food related emissions by at least 60%":1,"#Educated food choices have the potential to reduce carbon emissions of the food supply chain by at least 50%. The world’s increasing population and the development of wealth combined lead to a rise in demand for food. The demand for meat and diary will increase by 75% and 65% respectively. With current trends proceeding the entire carbon budget of the world will be food related by 2050. Food therefore is at the core of meeting the goal of keeping global warming below 2 degrees.":1,"#Find out which restaurants serve climate friendly meals.":1,"#More than 60% of all emissions related to food production and consumption come from meat and diary products. In general, animal products have a high carbon footprint. To produce meat, feed needs to be produced first. The production of meat and milk products is not efficient. On average 18 kg of plant protein is needed to raise 1 kg of animal meat protein. In addition, ruminants such as cows and sheep produce large amounts of methane that has a strong impact on climate. Also most milk products have a high carbon footprint, as cream and cheese need several liters of milk to be produced increasing it even more. Plant foods such as grains and vegetables have in general a low carbon footprint as relatively little resources are needed to produce them. However, heated greenhouses and air transportation can also significantly add to the carbon footprint of plant products.":1,"#Focus on what matters most":1,"#Job Offer":1,"#Learn more about the Eaternity Database.":1,"#Show me the climate-friendly meals":1,"#Updates on the Climate Score":1,"#All greenhouse gases related to the production of food are expressed in CO₂-equivalents: converted into the amount of carbon dioxide with a similar climate impact. In general, when we talk about CO₂-emissions we actually refer to CO₂-equivalent emissions.":1,"#Everyone understands that the world will not turn vegetarian entirely. There’s even a case to be made for animal protein raised on steep alpine hills not suitable for vegetable farming. However, the awareness for the substantial environmental cost of animal protein is important, so everyone can make their contribution with a healthy ratio between animal protein and plant protein. To reduce our climate impact the most important food decisions are:":1,"#Measuring the carbon footprint":1,"#28 Feb 2017 – Eaternity Delegate Partnership":1,"#A Comparison of Food Products":1,"#Accurate and useful information on your food related CO₂ emissions.":1,"#05 Mar 2017 – CO₂-Data Updates":1,"#Improving One Menu at a Time":1,"#As a multi-stakeholder project, scientific partners, experts and stakeholders are invited to come on board to secure quality, stimulate debate and fruitful exchange. Our long-term vision is to build a knowledge consortium on food and, its related environmental and health impacts.":1,"#The Climate Score Award":1,"#Together with <a ljsid-1=\"\">Delegate</a>, we now enable every restaurant to have CO₂ transparency integrated in their existing business processes. Just worry about your menu-planning, we do the rest. Via a web service interface, Delegate receives the calculations of CO₂ values of all recipes per business unit based on the ingredients, taking into account purchase behavior based on delivery notes. Moreover, Eaternity provides a monthly report for the business units. With 1/3 of greenhouse gas emissions caused by our food, we now tap into a great potential for climate protection.":1,"#The carbon footprint of a food is measured with a life cycle assessment (LCA). It is a systematic and quantitative analysis of the environmental impact of every single life stage of a product. LCAs account for transparency and comparability between the impacts of different life stages such as production, handling, transportation, storage and disposal. Life cycle assessments can thus support us in decision-making by showing which life stages, processes and products have a lower carbon footprint.":1,"#<span ljsid-1=\"\">74</span> Participating restaurants":1,"#Food & Climate":1,"#We establish climate friendly meals in society. Get involved and share the Eaternity-philosophy.":1,"#<span ljsid-1=\"\">21 902</span> reduced emissions of CO<sub ljsid-3=\"\">2</sub>e in kg":1,"#The good news is that the transition to a more sustainable food supply system is easy and it goes hand in hand with public health. Eating according to health recommendations will already reduce our climate impact by up to 35%.":1,"#Our food supply chain triggers 1/3 of all of the world’s greenhouse gas emissions. No advancement in transportation and no energy revolution meets the potential to slow down global warming like awareness for smart food choices.":1,"#If everyone were to eat climate-friendly 3 times per week, the impact on greenhouse gas emissions would be the same as having 1/6 fewer cars on the streets. Each European's food consumption adds about 3 Tons of CO₂ to the atmosphere per year.":1,"#Eat at home":1,"#At the same time 795 million people suffer from hunger. A smart diet can secure the means to live healthy without wasting food along the way.":1,"#The most impactful answers to the Paris Climate Accord are hidden in our refrigerators and not in our garages or heating systems. If we make better choices, we can not only reduce our climate impact, but along the way we can also improve general sustainability, health, and animal welfare.":1,"#Today we have 671 million people that are obese, making obesity the number one health problem in the world. Direct results include diabetes, cardiovascular diseases, cancer, joint injuries, and more. In total, 229 million disability-adjusted life years are lost worldwide, due to unhealthy diets that lead to cardiovascular diseases, cancer, and diabetes. These diseases are responsible for 70% of all deaths in Europe.":1,"#Dieses Gebiet in Google Maps öffnen (in neuem Fenster)":1,"#1 of 4":1,"#3 of 4":1,"#Karte neigen":1,"#Eaternity Climate Award":1,"#Health":1,"#2 of 4":1,"#4 of 4":1,"#Vollbildansicht ein/aus":1,"#Scientific partners:":1,"#Agriculture uses 70% of the fresh water supply, mainly for irrigation. In regions where water is scarce this is problematic.":1,"#We are clearing at a rate of 150 km2 a day. Soybean and palm oil production are major drivers of deforestation. 75% of all soy is fed to animals. Every second product in the supermarket contains palm oil.":1,"#Globally we have enough fresh water resources, but water is not evenly distributed around the globe. Today 663 million people in the world live without clean water. This requires them to travel long distances for fresh water and affects their health as they risk diseases due to poor water quality. Further fresh water is needed to grow food. To combat this problem, we need to reduce worldwide dependency on scarce water by 50%, from 182 liters of scarce water (per day, per person) down to 91 liters.":1,"#We are left with just 17.7 Million km2 of tropical forest. It is the home to 2/3 of the world's species. It not only binds massive amounts of CO₂ from the air, it also provides fresh water resources and it sustains vital weather patterns. That is why they are called the „lungs of our planet“.":1,"#➔ <a ljsid-1=\"\">Decision Criteria Eaternity Awards (DE)</a>":1,"#A life cycle assessment is a quantitative analysis of the environmental impact of a product, measured over its total life (from farm till plate). Life cycle assessments highlight which phases of a product‘s life cycle have the greatest potential to become more CO₂ efficient.":1,"#Every day over 177 million chickens, 4 million pigs, 800’000 cows and 2.8 billion fish are killed for human consumption <a ljsid-1=\"\">(link)</a>. Thats why animal agriculture is the leading cause of species extinction, ocean dead zones, water pollution, and habitat destruction.":1,"#738 g CO₂e for 125 g of meat":1,"#A selection of important scientific publications":1,"#regularly update our data to latest research findings":1,"#Shopping, cooling, cooking as well as waste disposal adds to the emissions":1,"#collaborate with scientific institutions and share detailed data with researchers":1,"#Corn, wheat and soy are used to feed the livestock. 900 t is imported into Switzerland every single day.":1,"#Case study saddle steak:":1,"#The Third Number: 50 Gigatons":1,"#Products are processed, packaged and stocked for trading.":1,"#Human activities are responsible for the rise in temperature. Greenhouse gases like carbon dioxide, methane and nitrous oxide are released to the air by the burning of fossil fuels and agricultural practices. Greenhouse gases trap the heat from the sun into the earth’s system. Apart from the temperature going up, also the circulation and distribution of water around the earth is changing as well as many other factors impacting our lives and how we can inhabit this planet.":1,"#Eaternity's work on life-cycle assessments is done closely with renowned scientists in the field. To assure high data quality, comparability and comprehensiveness we:":1,"#Life cycle assessments":1,"#All of Eaternity's CO₂-values exclusively use scientific accredited CO₂ equivalents (CO₂e).":1,"#Animal husbandry needs electricity, fuel, heat and farm-land. Through breathing, digestion and manure more greenhouse gases are released.":1,"#3. Carlsson-Kanyama, A. (1998). Climate change and dietary choices — how can emissions of greenhouse gases from food consumption be reduced? Food Policy, 23(3-4), 277–293. <a ljsid-1=\"\">Now available here</a>":1,"#Climate Change":1,"#harmonize data from different sources (adjust assumptions and system borders)":1,"#Considering the enormous industrial complex needed to sustain this production of meat, eggs and milk, we can start by improving their lives before we slaughter them.":1,"#Rainforests":1,"#Water Scarcity":1,"#With eating-out on the rise in a modern society, the food service industry is facing a key-role, contributing to a sustainable agriculture and public health. Eaternity provides tools for smart chefs to measure, track and reduce the environmental impact of their restaurants and reduce disease risk along the way. At the push of a button, chefs can access our data and get the information they need to make smart choices. Large caterers and cafeteria operators have already signed on to Eaternity, taking on the challenge of reducing food-related CO₂ emissions and contributing to a healthier society. The best among these food service establishments are awarded the Eaternity Awards.":1,"#Local":1,"#Season":1,"#Solutions Welcome! Hello, Eaternity Awards.":1,"#Features":1,"#Animal Treatment":1,"#Eaternity Measurement Solutions":1,"#Eaternity has developed indicators for the carbon footprint, health, land-use change, good animal treatment, seasonality and the water footprint to help the food service industry make smart choices.":1,"#Eaternity's menus are so good, they score awards.":1,"#Eaternity Product":1},"version":7787}]