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A Whole New World
Our projects
Throughout the past years we've gained knowledge and expertise in the transition towards sustainable eating patterns. Due to collaborations with some wonderful partners we got to finetune our method and meet some amazing people along the way!
Vrije Universiteit Brussel
VUB has been our first partner in crime! In their student restaurant you can find the environmental impact of every meal, for over a year now. Since meals have a clear indication of their environmental impact, students and staff have consistently chosen lower impact meals, as been shown in a thesis by master students from KU Leuven. This way, they were also able to calculate the total impact of their restaurant regarding greenhouse gasses, water use, land use and so on.
This seems like a large endeavour, doesn't it? We built a tool that allows us to match the ingredients from their database to ours and learn from previous matches, such that the impact of the recipes is calculated in one click. Want to try this for your organisation? Don't hesitate to contact us!
ISS Facility Services
ISS Facility Services is one of the largest caterers in Belgium and they are getting ahead in the sustainable landscape. By providing them environmental impacts for the ingredients they use, they were able to label the meals in some pilot restaurants, focusing on the carbon footprint of each recipe.
Le Botaniste
The people from Le Botaniste have a special place in our hearts! They have been supporting us from the very beginning. We've calculated the environmental impact of the recipes they offer, which is (of course) incredibly low. We learn from each other by discussing the challenges and opportunities in creating sustainable restaurants.
Bar Pilar
Bar Pilar is one of the best places to get a drink, relax and enjoy some delicious sustainable dishes! For over a year now, the environmental impact of the food at Bar Pilar was calculated by Ecotarian. A master student even obtained data on the behavior of people when seeing the impact of a recipe and whether it would change their decision making process. It helped us to understand that people need more than just a CO₂ equivalent to feel like they get enough information about a meal!
What if you could see all the meals a festival has to offer and make your decision on what to eat based on the impact of the meal? That is exactly what we offered, in collaboration with the Voodoo Village Festival. Make sure to check out our aftermovie for some nice highlights!
Voodoo Village Festival
Our workshops
Often the best way to introduce sustainable food to people is to have them create and taste it themselves. That's exactly what we do in our company workshops: we give an introduction about the effect of food on our health and the environment and then we get cooking! These workshops are always met with enthusiasm. Want to organize one for your team? Don't hesitate to contact us for more information.