This document outlines needs for digital solutions related to food waste, energy efficiency, and carbon footprints for restaurants. It discusses potential tools such as real-time reports on food waste and energy consumption, recommendations for using food waste, and carbon footprint indicators. The goals are to help restaurants reduce waste, save on energy costs, and lower their carbon footprints to work towards sustainability. Stakeholders that could provide these solutions include commercial service providers, city operators, and other experts.

1. C O - C R E A T I O N I N S I G H T S
1 0 . 9 . 2 0 2 0
E M I L I A R I S U , L A U R E A

2. Co-creation – series of workshop
Food waste Energy efficiency Carbon 'foodprint'
SME Restaurants in Uusimaa region
Restaurant and/or food researchers /experts /students /teachers /workers
/entrepreneurs /companies
Commercial service provider (eg. applications /digital solutions /restaurant
equipment's /ERP systems /carbon footprint operator
City/project operators
Other experts

3. F O O T E R H E R E
Needs for Digital Solutions Related to Food Waste
1. Real time reports on food waste, also based on single portions (e.g. what doesn't get eaten and when)
2. Recommending uses for food waste
3. Digital menus allowing for data-based planning and easy removal of dishes
4. Better understanding of how local happenings and other environmental factors effect sales (foretell number of
customers)
5. Better understanding of mistakes in procurement and smart stock management, allowing for predictive planning
6. Combining in one tool several functions: (personnel hours, sales, stock management, food waste and menu
planning).
Leading with knowledge

4. Needs for Digital Solutions Related to Energy Efficiency
1. Real time reports on energy consumption
2. Visualizing energy and water use to customers and staff (by e.g. dimming lightning in restaurant or real-time
price updates on the menu)
3. Tools for developing standard recipe sets that take into account energy use
4. Tools for predicting maintenance needs in restaurant equipment
5. Use of sensors in restaurants for e.g. lighting control and water taps
6. Blocking energy spikes in a specific timeframe
"Saving money comes
when saving energy"

5. Needs for Digital Solutions Related to Carbon Footprint
1. In restaurants there are several systems (cash register/purchase/wholesale/sales programs) there is a need for a one solution
that gives co-dimensional information about the restaurant
2. Restaurants have a need for a carbon footprint counter that uses the same emission factors nationally
3. Carbon footprint indicators need to be user-friendly, enabling the planning of concrete goals and measures (e.g. which
products harm the climate) giving the opportunity to compare products and producers and make more carbon neutral choices
4. It must be possible to monitor the development of the carbon footprint and it should be easy to communicate it within the
restaurant
5. Solution that helps restaurants to plan their purchases, ingredient use, menus etc. to make restaurants less carbon intensive
(how to replace meat with sustainable protein)
6. Data must be generated as part of normal routine, the use of the platform should not require any additional time
7. Solution that gives the restaurant an easy way to communicate to the customers about the carbon footprint actions
Through understanding towards
carbon neutrality

6. F O O T E R H E R E
Follow us
29.9.2015
Twitter @foodprint
Facebook @missionzerofoodprint
http://www.forumvirium.fi/missionzerofoodprint
https://www.laurea.fi/hankkeet/m/mission-zero-foodprint/
More information:
Anne Turunen, project manager Laurea-ammattikorkeakoulu
anne.turunen@laurea.fi

7. THANK YOU!