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Food accounts for about 20% of the worlds total emission of greenhouse gases. Good news is that European food consumers has the potential to lower their climate footprint from eating with over 60% without downsides. The trick is to make the impact visible. For that reason CarbonCloud has developed an innovative kitchen management and climate label system to support the worlds food service industry in a transition to climate smart eating offers and habits.
The core of CarbonClouds service offer is to help the global food service industry to substantially lower it´s carbon footprint but also to improve profit margins by promotion of high margin food offers and by supporting cost efficient kitchen processes and by generating happy and loyal customers. The trick is making impact visible and the solution is CarbonAte.
The founding members of CarbonCloud has been instrumental in the set-up and execution of several unique and inspiring projects showing the embedded potential of empowering consumers to make climate smart decisions by making impact visible. Find out more about the inspiration behind CarbonCloud below.
Chalmers Conference & Restaurants is the main food supplier at both campuses at Chalmers University of Technology, and is owned by the student union. Across their nine restaurants, they serve 17000 plates of food each week, plus salads, snacks and sandwiches in their cafes. The kitchen manager Stefan Wärmell who is responsible for creating the menus, takes pride in the way they continuously vary their offer and adapt their dishes based on the primary products that are in season over the course of the year. He likes his new tool for working with their climate impact. “We implemented CarbonAte during the spring of 2016 and it’s an extremely fast, user friendly and inspiring tool to use when creating and managing our lunch menus”, says Mr. Wärmell.
Jesper Lundberg, CEO at the Chalmers Conference & Restaurants, is also positive to the effect from the introduction of the climate labels, “It really has been appreciated by our guests, as we have received plenty of positive feedback and actually nothing negative”.
The head of the Environmental Department at the University, Maria Djupström, is also positive, since CarbonAte provides them with a tool to track and mitigate the emissions from the food served on campus “For a knowledge based organization, such as a University, the food makes up a substantial share of the climate footprint, but until recently we had no tool for tracking nor working with these emissions”.
The team behind CarbonCloud combines decades of leading edge climate impact research with long business executive and entrepreneurship experience. Our services are developed and provided using state-of-the-art cloud computing technologies.