Benugo has announceed that it will roll out science-based carbon labelling for cakes and chilled food in its cafés and restaurants across the UK, expanding to its café and restaurant menus in the new year.
Benugo introduced a carbon labelling pilot in partnership with the Natural History Museum (NHM) in September 2022.
The data and carbon labelling system has been developed and administered by Foodprint from Nutritics, a pioneering, fully automated and award-winning environmental impact scoring system for the hospitality and food service sector. Its labels highlight scoring levels of carbon impact from A-E, with A being the most climate-friendly choice.
Shane Kavanagh, Commercial Director at Benugo, commented, ‘We are delighted to roll out our carbon labelling scheme with Nutritics following a successful pilot scheme in partnership with the NHM earlier this year.
‘We want to give our customers the option of making informed choices to reduce the carbon emissions associated with food purchased from our sites across the UK.
‘Using the Nutritics Foodprint solution enables us to use software we already successfully deploy for our nutritional calculations.
'It allows us to treat carbon in the same way we treat a nutritional value, applying it to every food and drink item for which we have a recipe, helping customers make more sustainable choices, and helping us develop lower carbon food choices across our business.
Stephen Nolan, Nutritics Managing Director, said, ‘After a successful pilot in the NHM in London, we are thrilled to see our Foodprint environmental impact food labels rolling out across a further 40 Benugo sites.
'The climate crisis is the most important issue of our generation and demand for transparency of food information is increasing.
'Recent consumer sentiment research shows that nearly half of the population is trying to make eco-conscious choices when eating out-of-home. Foodprint scores, as presented at COP27, will help consumers understand how their food choices impact the environment.
'We look forward to playing our part in nudging society towards a more sustainable food future.’