Sustainability that supports better care.
A single hospital’s meals can have a carbon footprint equivalent to hundreds of car trips per day! Ecotarian helps hospitals and care kitchens reduce their footprint, while serving nutritious meals patients, residents, visitors and staff enjoy.
Your Challenges
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Finding low-effort, high-impact ways to improve sustainability while offering healthy and tasty meals.
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Supporting patients' quick recovery through the meals offered
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Need for trusted, compliant data that’s easy to report
How Ecotarian Helps :
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We provide a simple dashboard for analysing the footprint of daily menus
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Our research-backed visual labels support patient choice and awareness
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Our tool generates CSRD-compliant impact reports for internal and external use
Custom journeys
We understand you operate in a highly complex environment. That is why we offer tailored sustainability journeys to hospitals.
These include in-depth collaboration through workshops and coaching, from kitchen staff to management. Together, we explore broader themes like short supply chains, behaviour change, waste reduction and packaging. Always with a holistic approach.
Contact us today to speak about the possibilities.
Case: Our Collaboration with UZ Brussel
Together with our partners VUB and Mosquito In the Room, we are currently working on the The HEAL Project: A Scalable Model for Sustainable Food in Hospitals. In this project we combine ecological labeling, economic metrics, and behavioral science in a clinical context
✔️ Baseline Assesment
In this first phase, we measure and analyse the environmental and health impact of meals served, the food costs and customer satisfaction.
✔️ Intervention
During the intervention phase, we co-create interventions with kitchen staff, deploy automated labels and run nudging strategies.
We roll-out, track and adjust.
✔️ Scalability
We’ll evaluate the results through economic and health modeling, including QALYs and CO₂-to-euro conversions, building a rock-solid case for scaling to more hospitals.
Our goal is to reduce the environmental footprint of hospital meals by 30%—while also improving their nutritional quality and boosting satisfaction among patients and staff.
To give you a sense of scale: cutting the footprint of one meal by 30% is like avoiding 10 kilometers of driving. Now multiply that by a thousand meals a day, every day—and the potential for climate impact is enormous.