Climate change is the great challenge of the 21st century. The IPCC (Intergovernmental Panel on Climate Change) has declared it a global priority to prevent the temperature from rising by 1.5º C, which could happen by 2050 unless there is a considerable reduction in the environmental impact of anthropogenic origin.
How do we want to contribute responsibly and transparently?
The main aim of the TriFootFood project is to provide our customers with information on their carbon footprint (Kg CO2 eq/serving), enabling them to make more informed, environmentally responsible choices and thus reduce the carbon footprint of their food consumption.
The CF is calculated based on a scientific methodology comprising a set of assumptions validated in the light of current knowledge, validated by the Faculty of Engineering of the University of Porto – as a partner in the project, with the aim of being applied to ready-to-eat meals and communicated to consumers.
The information was obtained from multiple sources of credible and up-to-date information (from scientific articles to databases resulting from Life Cycle Assessments (LCA), such as Ecoinvent, Agribalyse, ‘The Big Climate Database’ – CONCITO and ‘Environmental footprints of food products and dishes in Germany’ – IFEU). The cut-off point was farm to store information.
To test and mature the methodology developed, pilots were carried out on two menu plans, from which it was possible to calculate the CF of the available dishes and select the ‘Most Responsible Choice’ within the daily offer, which consisted of the meal option with the smallest footprint, by comparison. A detailed analysis was then carried out to identify the highest CF of the ‘More Responsible Choice’ options (0.612 KgCO2 eq/dose) and calculate the average CF of all the dishes (1.362 KgCO2 eq/dose), excluding the outliers (10.291 KgCO2 eq/dose and 8.478 KgCO2 eq/dose).
Dada a ausência de um gold standard em relação à definição de intervalos/”scores”, realizou-se um benchmarking sobre diferentes metodologias e critérios atualmente utilizados por diferentes entidades, tendo-se constatado a existência de várias diferenças entre si.
Once the benchmark had been analysed, the elements obtained were cross-referenced with the CF of the pilot menus, thus defining our score based on KgCO2 eq per portion served, in 3 levels: Best Choice, Reasonable Choice, Rethink, which refer to < 0.7 KgCO2 eq/dose; 0.7-1.5 KgCO2 eq/dose; >1.5 Kg CO2 eq/dose and which resulted from adding 0.1KgCO2 eq to the results obtained in the pilot menus, accommodating any variations between menus and capitations found in the various clients.
Despite this first path, we felt that it deserved a more in-depth analysis from a scientific point of view, so we defined an environmental scoring system based on the greenhouse gas emission reduction targets established in the Roadmap to Carbon Neutrality 2050 and the methodology proposed by WWF Sweden’s One Planet Plate project.
Based on the goals of the Roadmap to Carbon Neutrality 2050, ranges of CO2e values associated with low, moderate and high environmental impact of meals were defined. These ranges were established as: low environmental impact (green) for meals below 0.9 kg CO2e; medium environmental impact (yellow) for meals between 0.9 kg CO2e and 1.4 kg CO2e; and high environmental impact (red) for meals above 1.4 kg CO2e.
The highest level of GHG emissions, i.e. the red level, is considered not to fulfil the objectives set for the nearest horizon (2030). Meals with a carbon footprint above 1.4 kg CO2e are far from the targets set for reducing emissions, and will therefore be in the red level. Meals with values between the limits for the same horizon, between 1.4 kg CO2e and 0.9 kg CO2e, will be in the moderate or yellow level. Finally, those with a CF in line with the 2040 horizon, i.e. less than 0.9 kg CO2e, will be at the lowest level of environmental contribution, i.e. green. This methodology thus reflects, for each level, an ever-increasing ambition to fulfil the objectives of the RNC 2050 and achieve carbon neutrality.
Bearing in mind the assumptions made, and all the scientific and legislative dynamics at national and international level associated with the issue, we recognise the importance of continuing to invest in constant research and updating of databases, as well as continuous improvement in the communication of information, progressively guaranteeing more up-to-date and robust data for increasingly informed choices.
We believe that the proposed tool is fundamental for the transparency of Trivalor’s value chain in the food area and promotes responsible communication, facilitating and mobilising interaction with customers and consumers, giving even greater added value to the service provided, adding the environmental component to the already developed nutritional and economic ones.
How do we communicate our Carbon Footprint on our menus? Find out about our Score.
Best Choice
Dishes with a Carbon Footprint less than or equal to 0.9 KgCO2 eq.
Reasonable Choice
Dishes with a Carbon Footprint greater than 0.9 KgCO2 eq and less than or equal to 1.4 KgCO2 eq.
Rethink
Dishes with a Carbon Footprint of more than 1.4 KgCO2 eq.