why project "beyond carbon"?

We need to move away from high-level qualitative scoring systems that rank foodservice operators against pre-defined criteria. 

We need to move towards research-driven and evidence-backed transparency. 

IntoFood began this process in 2012 with carbon footprint data, food impact categorisations, and analysis of menus, sales and procurement for foodservice operators. 

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Now we are going beyond carbon, to open up a genuinely transparent set of sustainability metrics that address our key food sustainability challenges, and allow foodservice operators to act on this intelligence.

WHat is project "beyond carbon"?

IntoFood has provided sustainability reporting for foodservice operators since 2012, giving them the best available research-driven metrics and intelligence to drive sustainability in their business.  2018 sees the launch of our new research initiative to build on these metrics and give businesses even better data.  That means data that is not necessarily shown by carbon footprints, or certification schemes such as organic, sustainable seafood, fair trade and so on.  By collaborating with experts and producers, we are going to build a more transparent set of sustainability metrics that allow you to make purchasing decisions based on both the best available research, and data provided by producers themselves. 

Key benefits for foodservice operators will be:

  • Data-driven composite metrics for food processing, transport and storage impacts, as well as ongoing development of producer-driven carbon footprint reporting.  Better data allowing you to make better decisions.

  • Supply chain impacts for meat and seafood that go beyond the carbon footprint.  This will allow you to make decisions between similar products based on impacts other than the total carbon footprint of that product.  For example, the impacts attributed to the type and volume of animal feed used, antibiotic usage and so on.

  • Ethical impacts, for both humans and livestock.  This will help you to, for example,  identify seafood products that are both environmentally sustainable and not involved in modern slavery.

Want to find out more?