Food and Drinks Parameters

Initiatives to reduce food waste are implemented (doggy bags, food collection etc.).

What’s the impact: Restaurants can reduce/prevent 42% of leftover food waste if they offer you the choice to take home your food in doggy bags. (1) & (2)

Parameter applicable for: Accommodations, Places to eat and drink

34% of all restaurant food waste in the UK is attributed to what guests leave on their plate when they leave (1). By offering and promoting doggy bags for leftovers, as part of an initiative in Scotland, restaurants have been able to reduce this waste by 42% (2).

Organic ingredients are clearly indicated on the menu (Accommodation and Eating & Drinking Places) / Organic ingredients are clearly indicated (Shop).

What’s the impact:Organic farming can lead up to 30% higher species diversity than conventional methods, as it benefits biodiversity.(3),(4) &(5)

Parameter applicable for: Accommodations, Places to eat and drink, Shops

Organic farming leads up to a 30% higher species diversity and organic fields can support up to 105% more plant species than conventional farmland (3). Organic food production in the EU can only make use of a limited range of protective and fertilizing substances (4). Unfortunately, research remains inconclusive as to the GHG emissions of organic versus conventional farming(5).

No beef options are actively promoted on the menu.

What’s the impact: If you choose a vegan patty instead of a beef one, you can help reduce GHG emissions by 89% and water use by 99.9%(6).

Parameter applicable for: Accommodations, Places to eat and drink

From production to the seller, a 113g vegan burger patty based on pea protein can correspond 89% fewer GHG emissions, 46% less energy use, 92% less land use and 99.95% less water use than an equivalent beef patty(6).

(1)Exodus Research Ltd and Techview Consultancy, 2014. Good to Go Estimating the impact of a formal take-home service on restaurant food waste. [online] Zero Waste Scotland. Available here

(2)WRAP, 2013. Overview of Waste in the UK Hospitality and Food Service Sector. [online] Available here.

(3)Sanders, J., 2013. : Evaluation of the EU legislation on organic farming. Braunschweig: Thünen Institute of Farm Economics. [online] Thünen Institute of Farm Economics. Available here.

(4) REGULATION (EU) 2018/848 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 30 May 2018 on organic production and labelling of organic products and repealing Council Regulation (EC) No 834/2007., Available here.

(5) Tuomisto, H., Hodge, I., Riordan, P. and Macdonald, D., 2012. Does organic farming reduce environmental impacts? – A meta-analysis of European research. Journal of Environmental Management, 112, pp.309-320.

(6) Heller, M. and Keoleian, G., 2018. Beyond Meat’s Beyond Burger Life Cycle Assessment: A detailed comparison between a plant-based and an animal-based protein source. [online] University of Michigan. Available here.