Get started to lower your food footprint.
Download our guide with practical swaps and tips that are easy to implement.
Why this guide?
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Food is responsible for 26% of global COâ‚‚ emissions. Kitchens are a major lever for change — and the good news is, small changes make a big difference.
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This guide helps you:
✅ Identify recipes with the biggest impact
✅ Replace high-footprint ingredients step by step
✅ Access quick-win swaps (meat, dairy, fish)
✅ Save COâ‚‚, costs, and resources — without extra complexity
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What’s inside​
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A preview of what you’ll learn:
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How to get started: Start small by reducing portions or swapping half the meat for plants.
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Top 5 ingredient swaps: Replace lamb, pork mince, crab, and more.
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Cooking smarter with plants: Build structure, layer flavours, boost umami
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Meat, dairy & fish replacements: Practical alternatives with COâ‚‚ savings per 100g
Who it’s for
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Chefs & kitchen staff looking for practical swaps that work.
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Facility managers who want measurable resource savings.
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Sustainability managers who need data-backed actions to report on.
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Caterers, hospitals, schools & corporates serving large numbers daily.
The results you can expect
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20–50% COâ‚‚ savings with simple swaps
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Up to ~70% lower impact by scaling across your menu
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Cost savings through reduced meat & dairy purchases
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Positive guest reactions when sustainability is presented as taste + innovation
