Our mission is to reduce the impact of food systems on the environment by providing tools for the restaurant industry. The Beelong Indicator is the link between sustainable development theories and on-site feasibility.
In 2050, there will be almost 10 billion mouths to feed on our planet. The way in which we pollute and waste natural resources cannot continue. Astonishingly, the way we produce, transport or transform food has a greater impact on the environment than transport. We must act by consuming sustainable foods and considering the environment.
The Beelong Indicator
The Beelong Indicator evaluates the environmental impact of food, using the 5 main criteria groups listed below.
Using the indicator, a product, a meal or the entire purchases of an establishment can rated from A to G according to their environmental impact.
By promoting local produce, we significantly reduced the distance between the place the food is produced and the place in which it is consumed, reducing the environmental impact by up to 5 times.
Seasonality: "live with the seasons"
Natural cycles of fruit and vegetables
By buying fruit and vegetables in line with seasonal food calendars, we respect the natural food cycles and limit energy waste.
Method of Production: "prefer food labels"
Land and water
Animal breeding conditions
State of fish stocks
Maturity of catch
By choosing produce with a food label guaranteeing a certain environmental criteria, sustainable agriculture is promoted and biodiversity, animals, soil and water respected.
Product Transformation: "cook fresh"
Level of food processing (natural vs. frozen)
By working with fresh and raw produce, we reduce the use of preservatives and packaging, promote culinary expertise and encourage transparency through a better understanding of food products.
Climate and resources "be CO2 conscious"
Reducing animal protein consumption limits CO2 emissions as well as water use, soil erosion and deforestation associated with animal farming.
An example of a meal - Countryside Omelet
A few simple purchasing choices that are not necessarily more expensive can make all the difference! Buying local products that are readily available in the region and focusing on labelled produce, can significantly reduce the environmental footprint of a meal without necessarily implying a price increase.
Buying local produce reduces the transportation emissions and favours Swiss agriculture, which, in general, meets more stringent environmental standards. Furthermore, many regional food labels do not imply higher prices and include environmental criteria in their specifications. Why not put such produce to good use?
The environmental impact of each dish is different and the constraints are varied. Thus, the results of this example are not applicable to all but the goal is show that compromises are always possible and they allow for improvements. Major changes come from a sum of small efforts!
The Beelong indicator has been developed as a compromise between environmental theory and on-site feasibility. The Beelong Indicator constantly evolves and its methodology is regularly reviewed by a panel of objective and independent experts.