The data and carbon labelling system has been developed and administered by Foodprint from Nutritics. 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, said: “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."
Following the pilot, Foodprint will be applied across the entire range of Benugo’s own food and drink and expanded to other Benugo sites. As the hospitality industry works towards a more sustainable future, Benugo strives to make better choices and is constantly updating policies in line with this.
Robert Wetherell, head of events and catering at Natural History Museum, added: “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.”