Taking place on 21st November in the Blue Zone, sustainability lead at Nutritics Dr Laura Kirwan will deliver a keynote speech focusing on ‘Driving Efficiency and Sustainability in Food Service: How the Foodprint Tool Transforms Operations’.
In her speech, she will be demonstrating how foodservice operators can mitigate carbon impact and even reduce costs by using ‘innovative’ and intuitive software.
The keynote talk is part of a wider session on the Climate Smart Chef project, a pioneering initiative that has upskilled over 160 chefs to lead food system transformation using Foodprint, which was co-designed with chefs and validated by over 500 users.
The conversation will touch on key findings, including a recent analysis of over 300 reformulated recipes crafted by international chefs using Foodprint, which saw the carbon and water footprint of these recipes reduced by nearly a third.
Nutritics was selected as the technology partner on the Climate Smart Chef project, which aimed to empower chefs to lead on the food system transformation, and upskilled over 160 chefs in sustainability, and using the Foodprint tool to design sustainable and circular menus.
Stephen Nolan, chief executive of Nutritics, said: "Nutritics’ participation at COP29 solidifies our commitment to driving sustainable food practices globally. We know that foodservice operators want to reduce their environmental impact, and environmental data is key to this.
“Automating data driven decisions and digital food data tracking and engaging staff in this process, will not only enable operators to make impactful, cost-effective changes, but help create a more sustainable and resilient food industry for the future.”
As part of their commitment to put sustainability at the heart of the food sector, Nutritics will be launching an open-access version of its Foodprint tool.