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Foodprint – Transitioning Towards Sustainable Food

Foodprint helps restaurant owners identify their most sustainable and profitable recipes, and then showcase them to their customers. The tool automatically measures the environmental and nutritional impact of each dish, and offers a personalised display in line with your brand guidelines, ready to present in your restaurant.

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Special rates and webinars included, reserved for our affiliated restaurant partners.

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Webinar 1: Managing Organic Waste and Reducing Food Waste

9 short videos covering the essentials

Food waste or food scraps: what's the difference?
Food waste or food scraps: what's the difference?
The environmental and ethical impacts of food waste
The environmental and ethical impacts of food waste
The hidden costs of food waste
The hidden costs of food waste
The 5 pillars to motivate your team against food waste
The 5 pillars to motivate your team against food waste
Case study: how this bakery reduced waste and what it gained
Case study: how this bakery reduced waste and what it gained
Fresh produce and reducing waste: what are the tips?
Fresh produce and reducing waste: what are the tips? (case study)
30% less waste in a year: a real-life restaurant example
30% less waste in a year: a real-life restaurant example
Why is red meat so impactful for the climate?
Why is red meat so impactful for the climate?
The link between food and climate change explained in under a minute
The link between food and climate change explained in under a minute

Webinar 2: Sustainable Purchasing and Communication

8 short videos covering the essentials

Introduction to Webinar 2: Sustainable purchasing and communication tips
Introduction to Webinar 2: Sustainable purchasing and communication tips
The 4 categories to know which dishes to keep and which to remove
The 4 categories to know which dishes to keep and which to remove
Making your menu more plant-based: the stats that will surprise you!
Making your menu more plant-based: the stats that will surprise you!
Negotiations, seasonal produce... 3 tips to lower your ingredient costs
Negotiations, seasonal produce... 3 tips to lower your ingredient costs
2 good reasons to communicate about your actions
2 good reasons to communicate about your actions
Social media: be authentic to build loyalty
Social media: be authentic to build loyalty
Optimise your menu and communicate better: 3 test actions to get started
Optimise your menu and communicate better: 3 test actions to get started
Intro to the 4 levers to improve your margins (and sustainability)
Intro to the 4 levers to improve your margins (and sustainability)

Webinar 3: Optimising Your Menu and Case Studies

11 short videos covering the essentials

Introduction to Webinar 3: Optimising your menu
Introduction to Webinar 3: Optimising your menu
Examples of Michelin-starred chefs with fully plant-based menus
Examples of Michelin-starred chefs with fully plant-based menus
Louise Huang's story: introduction
Louise Huang's story: introduction
Louise Huang's tips for restaurant owners
Louise Huang's tips for restaurant owners
Which dishes to highlight to halve your carbon impact
Which dishes to highlight to halve your carbon impact
How to keep your signature dishes and make them more sustainable
How to keep your signature dishes and make them more sustainable
The state of the restaurant industry
The state of the restaurant industry
The 3 questions to ask when analysing your menu
The 3 questions to ask when analysing your menu
Why offer vegetarian dishes
Why offer vegetarian dishes
How the name of your dishes can influence sales
How the name of your dishes can influence sales
How to create veggie dishes that attract customers
How to create veggie dishes that attract customers

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