1. Open Call for pilots
Digital solutions for managing
restaurants’ carbon footprint
10.9.2020

2. Welcome words by Mission Zero Foodprint
Kaisa Spilling & Annamaria Rossi, Forum Virium Helsinki
Developing food culture in Helsinki
Jukka-Pekka Tolvanen, City of Helsinki
Experiences from EcoCompass and Think Sustainably: How to support
restaurants managing their climate impact and sustainability?
Riku Eskelinen, EcoCompass & Birgit Liukkonen, Helsinki Marketing
Defining the challenge with the field: Needs rising from the co-creation
workshops
Emilia Risu, Laurea University of Applied Sciences
Mission Zero Foodprint: What are we looking for in the Open Call?
Q&A
Program
14-15:30

3. Duration: 9/2019- 9/2021
Budget: 528 k euroa
Funding: ERDF & Helsinki-Uusimaa Regional
Council
Partners:
Forum Virium Helsinki
Laurea University of Applied Sciences

4. • 1/3 of consumers aims to minimize the
carbon footprint of their food consumption
(Sitra)
• ~ 18 % aims to select a climate friendly
meal in a restaurant
•
FOOD
20-25 % of the Finns’
Carbon Footprint*
Photo by Lily Banse on Unsplash*Nissinen, A. & Savolainen, H. (2019)
Average
carbon
footprint for a
lunch is ~1 kg
CO2

5. Photo by Michael Browning on Unsplash
2. Data
for
customers
Objectives of the project
Tested operational model and digital tools to
measure and track carbon footprint
Data for consumers to support sustainable
choices
Co-defining needs with restaurant
Open call for solutions to pilot
Piloting with restaurants
Supporting the best solutions to scale up
1.Metrics
and data
for the
restaurants

6. • More than 200 participants in the Mission Zero
Foodprint events
• 130 participants in the workshops
• Collaboration partners include City of Helsinki,
Helsinki Marketing, HSY, Kotipizza Group,
EcoCompass and Palmia
• Collaboration with cities: wider interest to
produce and collect data related to carbon
emissions and sustainability from food and
hospitality industry
#CarbonNeutralTourism #CarbonWise
Food & Innovation Ecosystem
on board

7. How to manage carbon footprint in a
restaurant?
Food waste
● Food waste is a major factor for
restaurant’s economical and ecological
sustainability
● Measuring and monitoring is crucial in
preventing food waste
● Some digital tools already available for
monitoring food waste. How should this
data be visualized to staff and
consumers?
Energy efficiency
● More than 60% energy savings could
be achieved with small changes in
restaurants’ daily activities
● Optimizing energy consumption
requires measuring and monitoring
● Some metrics and solutions already
available. How could they better fit
the needs of small restaurants?
Carbon footprint
● The main factor for restaurants’
footprint is the food
● Life cycle analysis already available,
but the challenge is with allocation
and comparability
● How could the carbon footprint of
restaurant’s operation be easily
measured and monitored?

8. Carbon Footprint as a
competitive advantage?
• Common tools and metrics, locally and nationally
• Encourages making the carbon footprint visible in wider context and
steers e.g. suppliers to develop their operations
• Data about the carbon footprint can be visualized in consumer
services

9. ● Digital solutions to support the management of
restaurant’s carbon footprint
● 3-5 solutions will be selected for the piloting:
○ Total budget 38,000 EUR (VAT 0%)
○ Maximum cost for each pilot 10,000 EUR (VAT 0%)
● The pilots will be selected with the expert panel
consisting of collaboration partners and restaurant
professionals
○ Forum Virium Helsinki will procure pilots
Open Call
for Agile Pilots
7.9. - 4.10.2020
Kuva:Unplash,PatrickSchneider

10. Co-creating
Value For All
Stakeholders
Future
Use Cases
Market
References
Engaging
Users
What is
Agile piloting?
Co-creation and
experimentation of early
prototypes of innovative
solutions in real-life
environment
Procuring 3-5 thematic pilots
from startups & SMEs
max. 6 months
(5-10k EUR)

11. Requirements for the pilots:
● The digital tool supports the management of the restaurant's carbon
footprint in a credible and measurable way.
● The agile pilots should have true novelty, and during the project the
solution can be developed further to answer the needs of the
restaurants. Development work can be related e.g. to the main features
of the piloted product, business model or interfaces.
● The offered solutions must be available for the restaurants during the
piloting phase 1.12.2020 -31.5.2021
● User support must be available during the piloting phase - use this as a
possibility for dialogue and feedback
Open Call for Agile Pilots

12. 0-6p: The solution is easy to use and has realistic possibilities to have an impact on
restaurants carbon footprint in all or most of the pilot restaurants.
0-5p: The price of the solution is competitive when compared to other offered solutions
that can be expected to have similar results and impact.
0-3p: The solution has realistic possibilities to stay in the use of restaurants after the
piloting phase (e.g. licence free or with monthly fee), supporting the reduction of the carbon
footprint of restaurants and other users in the future.
0-2p: Besides the selected pilot restaurants, the offer includes an option to bring the
solution to wider use during the piloting phase.
0-2p: The solution supports the accumulation of open data about the carbon footprint of
restaurants, and the data can be transferred to other tools and services through APIs to be
developed further.
0-2p: The solution supports the creation and/or further development of open source
tools, for the restaurant field or for general use.
How are the offers evaluated?
The 3-5
proposals
receiving the
best score will
be selected.
MAX 20 p.

13. Pilot with us!
Pilots will be run 1.12.2020 - 30.5.2021
● Piloting process will take approx. 6 months
● 10 different pilot restaurants and facilitated piloting
process
● User support for the pilot restaurants
● Possibility to take the solution to wider use during
the project
● Data can be utilized in other tools and services
+ The piloted solutions will also be pretested in Bar
Laurea and they will part of the low carbon
operational model for restaurants developed by
Laurea UAS
Image:HelsinkiMarketing,JussiHellsten

14. Thank you
Kaisa Spilling, Forum Virium Helsinki
@kaisaspilling @ForumVirium @foodprint
Annamaria Rossi, Forum Virium Helsinki
annamaria.rossi@forumvirium.fi
@AnnamariaJRossi @ForumVirium @foodprint