Benugo has just announced its partnership with the Natural History Museum (NHM) to introduce science-based carbon labelling for cakes and chilled food in its cafes and restaurants at this world-famous venue.
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.
Following the pilot, Foodprint will be applied across the entire range of Benugo’s own food and drink and expanded to other Benugo sites.
Shane Kavanagh, Commercial Director at Benugo, commented, ‘We have been working on this project for some time, and are proud to launch this scheme with NHM and Nutritics.
‘We want to give our customers the option of making informed choices to reduce the carbon emissions associated with chilled food purchased from our sites at the Museum.
‘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.’
Robert Wetherell, Head of Events and Catering at Natural History Museum, said, ‘The Museum’s vision is of a future where both people and planet thrive and our mission is to create advocates for the planet that are informed, confident and motivated to make decisions, get involved, and use their influence and actions to drive positive change for the planet's future.
'The new carbon labelling for the cakes and food sold from the fridges of our cafes and restaurants will support visitors who want to make an informed choice based on environmental impact’.
Stephen Nolan, Nutritics Managing Director, added, ‘We are thrilled to launch our Foodprint environmental impact food labels through Benugo. The climate crisis is the most important issue of our generation and Foodprint will help put the hospitality sector on a path to more responsible sourcing, as well as help consumers understand the environmental impact of their food choices.'
