The calculation of the carbon footprint is based on open data compiled by the Natural Resources Institute Finland (Luke). The dataset contains data on the climate impacts of the most notable domestic and foreign food products. The data is available to all food services and other food industry operators.
The carbon footprint labels on our menus come directly from our recipes and describe the carbon dioxide equivalent (CO2e) generated per portion of lunch based on the ingredients used.
The purpose of the labels is to help people understand the climate impact of food and support the transition to a more sustainable diet.
Carbon footprint colours
The footprint label explains the climate impact of the meal using colour:
- Green footprint: the carbon footprint of the meal is 0.5 kg CO2e or under
- Yellow footprint: the carbon footprint of the meal is 0.5–1.0 kg CO2e
- Red footprint: the carbon footprint of the meal is over 1 kg CO2e
The values per meal are indicative.
A meal with a green footprint is in line with the Paris Agreement on climate change. The purpose of the Paris Agreement is to limit global warming to 1.5 degrees Celsius. The yellow and red footprints indicate that the emissions from the meal exceed this limit.
Part of the transition to more sustainable eating
The aim of the footprint labels is to support a wider shift towards a more sustainable food system. The labels are based on the One Planet Plate guide developed by the WWF. The guide details ways to reduce the climate impact of food consumption in public catering and school meals, for example.
The climate impact of food can be examined through the greenhouse gas emissions generated from the production of ingredients (CO2e). This indicator combines the effects of different greenhouse gases into a single comparable figure.
Climate-friendly options on our menus include:
- foods based on plant proteins (such as beans, lentils and tofu)
- plant-based drinks
- primarily vegetarian meals
