Cool Food Pro aims at supporting public and private sector catering to change their practices and contribute to achieving carbon neutrality by 2050, driven by National and European policies.
This project addresses the need in the UK and France for food security and sovereignty and the associated health issues.
Cool Food Pro builds on the award-winning Coo-L Food micro-project, which demonstrated the benefits of a digital platform allowing the real-time calculation of CO2 savings.
This new project, led by the Université of Bretagne Occidentale (UBO), will design and develop a low-carbon web application, free for end users, with a personalized support programme for change of practices and a deployment in school canteens, hospitals, the medico-social sector and company catering.
The web application will provide a personalized inventory of current practices and will measure the progress of catering sites in real time against several indicators, including CO2 savings and food waste. The application will be tested, evaluated and delivered in the FCE zone via 100 supported catering sites. In addition, an extensive programme to address food and plastic waste (ARGAP) will be implemented in parallel at the catering sites and the tool will also measure CO2 and financial savings, contributing to adding quality to the plate.
In this way, the project aims to promote sustainable change in the catering sector and encourage the purchase of organic, local and seasonal products, the introduction of plant-based protein meals and the reduction of food waste. and packaging in the Channel area.
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