Mission Zero Foodprint project promoted carbon neutrality of small restaurants by developing a model and smart solutions, and by making the change visible for consumers. During the project, co-creation and pilots were carried out in collaboration with restaurants and other stakeholders in the Helsinki region.
The Mission Zero Foodprint project developed a model and interoperable digital services that support small and middle-sized restaurants making their operations more sustainable and carbon neutral. The project brought together restaurant and food service companies, developers and stakeholders to co-develop the entire service process towards carbon neutrality. The aim was to find interoperable digital solutions that can be further developed in the project, and develop a model based on the needs of restaurant professionals.
A sustainable model also provided competitive advantage. At the same time, the aim was to increase consumer awareness of carbon neutrality and sustainability of restaurants and produce data to support informed and conscious dining choices.
Publications and results
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Enhancing carbon neutrality by co-creation
The goal of the Mission Zero Foodprint project was to co-create carbon neutral food services in collaboration with restaurant and food service companies and other interest groups. This goal was promoted via four main objectives:
- Developing an openly available and resource-wise model aiming at carbon neutrality for restaurant and food service companies. The smart solutions and model co-created with experts and food service industry professionals will enable even the smallest companies to operate and develop their activities in a more sustainable direction.
- Co-developing and utilising digital solutions as part of the model. Digital tools, metrics and indicators will help steer the carbon footprint of restaurants and promote resource-efficient business choices when it comes to ingredient purchases energy solutions and recipe development, for example.
- Displaying restaurants’ carbon neutrality, energy-efficiency and resource wisdom visually in consumer services to support consumer choices. Data on the carbon neutrality of food service companies will strengthen their sustainable and ecological image.
- Increasing international networking of the wider ecosystem to share knowledge and best practices and to develop new forms of collaboration between operators.
Supporting the carbon neutrality of the City of Helsinki
Mission Zero Foodprint promoted the City of Helsinki’s carbon neutrality objectives by supporting restaurant and food industry operators in making their operations more sustainable and carbon neutral.
The aim was that the models and solutions piloted in the project remain in active use among food industry SMEs, producing business benefits while providing relevant information to consumers. At the same time, the active use of the models promoted the resource-efficiency and energy saving efforts of operators. The project also raised the Helsinki region and Finland’s image in sustainable food culture.
The project is funded by the European Regional Development Fund and the Helsinki-Uusimaa Regional Council.The project has a total budget of approximately EUR 529,000 and will run from 2019 to 2021. The project is coordinated by Forum Virium Helsinki, with Laurea University of Applied Sciences serving as project partner. In addition to this, the project has an extensive network of cooperation partners, including Helsinki Marketing, Kotipizza Group and Smart & Clean Foundation .
Forum Virium Helsinki serves as the project coordinator and is responsible for the conceptualisation of the platform aimed for companies that provide restaurant services and the promotion of digital tools. Laurea University of Applied Sciences provides the project with restaurant industry expertise and is responsible for co-creation and participates in piloting with restaurants.
Photo: Helsinki Marketing