An environmental calculator has revealed that changing the offerings on a restaurant menu could lead to saving thousands of tonnes of carbon and millions of litres of water.
Data from the Cool Food Pro impact report has identified cross sector savings of 1413 tonnes of CO2e, 87 million litres of water and over 26km2 of biodiversity through reduced deforestation – all by working with caterers to serve seasonal food, offer less meat and reduce plastic and food waste.
Deborah Taylor, Cool Food Pro Project Manager at the Soil Association, said: “Cool Food Pro is an invaluable tool that has turned sustainability ambition into measurable action. By helping caterers understand the impact of everyday decisions, the two-year programme has delivered significant environmental savings and given organisations the evidence, knowledge and confidence to work more sustainably.
The project demonstrates that small practical changes can make a big difference, delivering meaningful benefits for businesses, communities and the planet. Looking ahead, Cool Food Pro offers an industry-leading digital platform to caterers across the entire foodservice sector, enabling them to measure their impact, accelerate progress and embed sustainable practice at scale.”
The Soil Association says the project is fostering a collective understanding on “how small changes can make a big difference” by revealing significant environmental and economic savings.
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