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CASE STUDY

How Sodexo-operated lunch canteen at Cytiva met its climate targets as a large company

Restaurant Björken - the Sodexo-operated canteen at pharmaceutical company Cytiva - is not your usual employee canteen. Its ambitious Executive Chef, Oscar Jonasson, serves around 800 hungry guests daily, and took on the challenge to make more sustainable food choices while not compromising taste.

CLIENT

Sodexo

Location

Uppsala, Sweden

Industry

Corporate Canteen, Catering

Uses Klimato for

Calculating emissions, Carbon labeling menus and Sustainability reporting

oscar jonasson

“Measure what you do so you know where to make an impact. It has been one of our northern stars and has been very much of help for us to get that extra motivation to go through with the whole work.”

Oscar Jonasson
Head Chef, Restaurant Björken - Cyvita

The Challenge

Meeting the set climate goals through climate-smart recipes and menu changes

Chef Oscar Jonasson and his team approached Klimato with clear climate targets, and their desired outcome was to inspire and motivate their guests to choose the most sustainable options on the menu.

 

Cytiva case image - chef fixing food
chris and oscar in the kitchen

The Solution

To address this challenge, Sodexo decided to use Klimato’s features in the following ways:

calculator

Calculator feature 

to Measure Carbon Emissions

By inputting all their ingredients in Klimato’s recipe calculator, Oscar and his team are able to obtain accurate data on the carbon footprint for each ingredient, as well as for the complete dishes. Having these numbers allows them to educate themselves, plan climate-smart recipes and experiment with different ingredients to constantly reduce the carbon footprint of the meals they serve.

meals

Carbon labels

to communicate and educate

Klimato’s tool not only provides relevant data on the carbon footprint of certain ingredients, but it also allows to produce carbon labels that encompass the comprehensive climate impact of a whole meal. These labels serve as a valuable communication tool that can be used on restaurants’ menus and marketing channels to engage customers and inspire positive behavior.

new-reports

Reporting feature

to track and compare

To achieve Restaurant Björken’s ambitious climate targets, its kitchen staff generates monthly reports in Klimato’s tool to track the progress and ensure they are moving in the right direction. If one month they are off-target, they review the dishes that contributed to the highest climate impact and experiment in the tool, adjusting the recipe and ingredients to reduce the overall carbon footprint.

DIGGING INTO THE NUMBERS

Results

Restaurant Björken's average carbon footprint per serving has decreased by 59% from 1.5 kg CO2e to 0.6 kg CO2e (October 2019 - March 2023). By continuously using Klimato’s tool and making changes for the better, they are able to keep this number consistent and serve sustainable meals every day.

These are impressive results that reflect the commitment of Oscar’s team to keep serving delicious food that is as climate-friendly as possible.

“The insights on the climate impact of food that Klimato provides is becoming more important by the day, and the food I can cook with their help will be dominant in the future. Sodexo as a large company can influence many people to eat better, and we must take these steps together to contribute to a better future"

- Oscar Jonasson, Head Chef, Restaurant Björken

56-reduction copy_sodexo-se
CONCLUSION

Klimato makes it easier to Reduce emissions from food and meet sustainability Goals

The amazing progress seen at Björken is the result of a dedicated and curious Chef and team. Being the ones determining what’s being served at the restaurant, they have the chance to make a real difference, acting as true climate heroes. Because not all heroes wear capes, some wear aprons.

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We also work with caterers like Compass Group, Artizian Catering, Aspens Services, Nordrest and Coor.

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