Lower impact can mean lower cost.
In our analysis, low-impact meals had, on average:
77%
lower CO₂e
12%
lower food cost
Compared with medium- and high-impact meals in Ecotarian’s analysed dataset. Food cost refers to ingredients. These are differences between meal groups, not guaranteed savings. Your results depend on your recipes, prices and meal choices.
What could this mean for your kitchen?
Start with a conversation about your menu, your goals and the data you already have. Together, we’ll explore whether a recipe or purchasing-data analysis is a useful next step.
What to know before you get started
Do I need to cut meat from the menu?
No. Smaller portions, blending meat with pulses or adjusting the balance of dishes can be a starting point. Choose changes that fit your kitchen and your guests.
Can I assess nutritional values as well as environmental impact?
Yes. Ecotarian calculates both for your recipes, helping you consider climate impact alongside nutritional needs.
Will we achieve the same CO ₂e and food cost reductions?
The figures show average differences between meal groups in our analysis, not guaranteed savings. Your potential depends on your recipes, ingredient prices and the meals your guests choose.
Where can Ecotarian be used?
Ecotarian is designed for professional kitchens and foodservice organisations across Western Europe. Our solutions can be used by caterers, hospitals and care institutions, corporate restaurants, schools and universities, restaurant groups, hotels and other foodservice organisations. Depending on your needs, Ecotarian can analyse individual recipes, complete menus, purchasing data or large food databases.