Greenhouse gas emissions
Food is responsible for more greenhouse gas emissions than global traffic. By choosing our food carefully, we can make a significant contribution to reducing these emissions.
Up to 50% reduction possible
‘We have the potential to reduce food-related greenhouse gas emissions by at least 50% by making sensible nutritional decisions,’ explains Manuel Klarmann, Founder and CEO of Eaternity.
Long transport routes and air transport have a negative impact on the environmental friendliness of food. At Compass Group Switzerland, we focus on avoiding air-transported goods – and if there is a need for overseas produce, we choose products that have been transported by boat.
Origin, seasonality and regionality
Origin, seasonality and regionality are the keys to an environmentally friendly menu. Fresh, seasonal fruit and vegetables produce very little CO2. Thus, wherever possible, we opt for products from Switzerland or nearby European countries, and pay close attention to cultivation and production methods when we choose our products. For sensitive food groups such as fish, we have defined further sustainability standards and check our ingredients regularly for more sustainable alternatives.