School cafeterias in Helsingborg have cut food waste by an impressive 49% and trimmed the carbon footprint of school lunches by 25% since 2017 as part of the Smart Food Hbg project. How did we do it? The key to success was the combination of measuring food waste and the carbon footprint of menus every day, with creative cooking and serving solutions in school kitchens and more sustainable menus. Logging and sharing the daily progress with students and school chefs motivates them and makes it possible for schools to compete with each other and be recognised for their efforts. And by adding more vegetables and using chicken, pork, and plant-based proteins where possible in place of beef for example, the carbon footprint of school lunches is drastically reduced without compromising on taste. Food impact makes up such a massive portion of our total emissions – up to 30% in fact – so by shrinking the carbon footprint of our food, we’re making a huge difference. The Smart Food project team has also partnered with Get AI to explore possibilities of using AI to predict food waste. Check out what the local press has to say about the project’s impressive results. And follow the project on Instagram to see what’s been accomplished and get smart food tips and recipes.
“Our school chefs started daily food waste measurement in 2017. Then we set our goals, organised training sessions and talks with experts on sustainable food and cooking, and supported the creative solutions that emerged from the school kitchens.”
– Cecilia Larsson, SmartMat Hbg Project Manager
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