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.
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.
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 GDA's CO2 report. 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 certificate for 2021!
Learn more at www.gda.deDaimler 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.
Learn more at media.daimler.com
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.
Learn more at www.rüsterei.ch
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.
Learn more at ethz.ch
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.
Learn more at www.fwg.ch
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.
Learn more at www.swissre.com
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.
Learn more at www.werkswelt.de
"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.
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.
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.".
Learn more at www.das-voglhaus.de
Dussmann runs its impressive restaurants now with the CO₂ values on screen. This is our first project together with the great Procare Management Software.
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.”
Learn more at catering.dussmann.com
Sodexo Germany started early from international hub to implement our carbon measurements and started the implementation with Delegate. Our joined program called "KLIMAXX" is prominently with important clients like the European Central Bank (EZB) and Deutsche Bank.
Learn more at de.sodexo.com
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.
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.
Learn more at www.l-und-d.de
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.
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.
Learn more at www.facility.wisag.de
Apleona is our first project together with Delegate and QNIPS. 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.
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.”
Learn more at culinaress.apleona.com
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.
Go to case study
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.”
Learn more at www.bafu.admin.ch
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".
Learn more at www.stadt-zuerich.ch/menu-plus
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.
Learn more at Energieforschung Zürich
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.
Learn more at www.winterthurer-zeitung.ch
"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.
Learn more at www.equi-table.ch