Eco-Score at the table
restaurant management

Eco-Score at the table

The government is passing the law to fight food waste and the circular economy on 10 February 2020. This law plans to encourage consumers to identify and favour more responsible and ecological foods, which is why a "reparability" index has been introduced. A brand new label could therefore appear in the next few months or years.

Placed on restaurant dishes, it would aim to inform consumers of the environmental impact of the various products they consume.

This is the Eco-Score, an environmental rating that will complement the nutri-score. It is already used on many products in shops and provides information on the nutritional values of a product.

The objective of the Eco-score is above all educational. It is a tool to raise awareness about the ecological impact of our food. And therefore to increase our knowledge of the environmental issues related to this sector. 

What is the Eco-Score?

This Eco-Score will result in a grade from A to E measuring the environmental impact of their production. We calculate the score on a sheet with a colour code ranging from green, for products with a low environmental impact, to red, for products with a very high environmental impact.

Since the beginning of the year, some brands such as FoodChéri have displayed an Eco-Score under their recipes.

To calculate the final score, a score out of 100 was established via a system of bonuses and malus. Various criteria are therefore taken into account. Such as the origin of the products, recyclability of packaging, labels, country of origin, seasonality, etc.

The score is calculated from Agribalyse data, and also from additional criteria with positive or negative environmental impacts. This is the case for elements such as labels or the seasonality of ingredients for example.

So a burger recipe with products from Spain would be better rated if it was organic, and even better rated if it was from France.

LCA

This method complements the CVA. It is the reference environmental assessment methodology in the scientific world for evaluating the various impacts on the environment.

We take into account all stages of a product's life cycle for the flow inventory. That is, the extraction of the necessary energy and non-energy raw materials. From the manufacture of the product to distribution, via use, collection or disposal to the end-of-life channels. But also all the transport phases.

The objective of the Eco-score

30% of the world's greenhouse gas emissions are emitted by food. 60% of drinking water consumption and the majority of packaging waste.

The starting point of this eco-score approach is therefore to generate clear and precise information on the environmental impacts of the products consumed

The aim of this score is to be a tool to guide our food choices towards a more environmentally responsible consumption pattern.

How to set up an Eco-Score?

There are two possible solutions for restaurateurs. On the one hand, they can read the methodology in open access on https://docs.score-environnemental.com, or on the other hand, they can automate in a simpler way by using the calculators developed by numerous platforms.

In this way, the restaurant owner can also obtain the Nutri-Score of his recipes as well as a social impact score. This meets a very strong consumer demand by helping them to choose foods. In particular, it helps them choose the foods with the best nutritional quality by providing simple, understandable and, above all, readable information.

The government has made it compulsory to display the nutriscore on the packaging of pre-packaged products. Consumers sometimes find it very difficult to decipher the nutritional tables and find themselves lost in this mass of information.

In order to facilitate the understanding of the latter, the European regulation allows for additional nutritional information to be placed on the packaging.

Koust

Koust is a management software dedicated to CHR professions.
Koust allows you to optimize the profitability of your establishment.
The idea is simple: better control over quantities and costs by having more control over procurement and production.

Free Trial

Request a demo