From breakfast buffet to banqueting, CHEF grades each dish on all 16 EU environmental indicators, not just carbon, with cost, GP, nutrition and allergens alongside. Ready for menus, guest labels and reports. Free to start.
“Until we got in Total Life Cycle we did not comprehend that the largest reduction in on-site emissions in the shortest time could be through adjusting our menus. F&B was over 50% of our hotel spa’s footprint.”Managing Director, Celtic Manor Resort
We have worked with leading hospitality, travel and healthcare organisations
Most food calculators stop at kg CO₂e. Farming’s biggest pressures on nature (soil, nitrogen, water scarcity and river pollution) never show up in a carbon figure. CHEF scores all 16 EU Product Environmental Footprint indicators and turns them into grades a kitchen can use.
Greenhouse gases from farm to plate, in kg CO₂e. This is the figure your Scope 3 report needs.
1 indicator · 21% of the EU weightingFarmland taken up, soil quality, acidification and nitrogen settling on fields and habitats. This is the main driver of biodiversity loss.
3 indicators · 18% of the EU weightingWater use weighted by local scarcity, fertiliser run-off to rivers and the sea, and pesticide toxicity in freshwater.
4 indicators · 16% of the EU weightingA dish’s carbon mixes into one global atmosphere. Its land and water impacts happen where the food is grown: in the soils, rivers, coastline and wildlife of the region you buy from. For a hotel or restaurant that champions local farms, those are the impacts guests can see out of the window.
CHEF shows which ingredients put the most pressure on land and water, so you know which suppliers to ask about farming practice, and which swaps protect the place your guests came to enjoy.
CHEF uses Agribalyse 3.2 average farm data. Use it alongside what your own suppliers tell you about their practices.
From the Classic Spaghetti Bolognese in CHEF. Olive oil looks fine on carbon but stands out on land and water. A carbon-only tool would never show you that.
Food systems produce about a quarter of global greenhouse gases. They also use half of the world’s habitable land, account for 70% of freshwater withdrawals and cause 78% of the nutrient pollution in rivers, lakes and seas.
Source: Poore & Nemecek (2018), Science, via Our World in Data
The same dish data serves a hotel’s five outlets, a restaurant group’s seasonal change or a hospital’s patient menu.
A hotel’s F&B footprint is spread across outlets with different menus, guests and margins. CHEF lets you grade each outlet, compare them side by side and focus on the dishes that matter most.
Whether you run one site or twenty, CHEF fits into menu development: test a dish before launch, then label it.
Corporate clients increasingly ask caterers for food footprint data. CHEF gives you comparable dish-level figures you can share.
Hospitals, schools and universities have to balance nutrition standards, budgets and sustainability targets. CHEF measures all three from one recipe.
Onboard catering, stadiums and conference venues serve the same few dishes thousands of times, so one swap adds up quickly.
D–EClassic beef burger
AVegan beetroot burgerType a dish name and AI suggests ingredients and weights. Or paste a recipe, photograph a menu or import a spreadsheet from your costing software.
Traffic-light dots for climate, land, water and resources on every ingredient, plus each one’s share of the dish’s impact.
Download menu labels with allergens and nutrition. Pro adds full certificates and data exports.
Add cost and menu price to see gross profit next to every grade. Menu Overview ranks dishes by kg CO₂e per £1 of gross profit, so you can spot the dishes that cost the planet more than they earn. In this example, Hearty Lentil Soup has the lowest carbon and the highest GP.
One small A–E badge next to the price and calories, like this live example menu. Behind every badge sits a full label with climate, land and water grades, ingredients, allergens and nutrition. See the menu
In support and alignment with
GHG Protocol Scopes 1, 2 & 3
Glasgow Declaration signatory
Modelled in line with UNEP research
UNFCCC Climate Change PledgeData: Agribalyse 3.2 · Ciqual 2025 · EU Environmental Footprint 3.1
Carbon has the biggest single weight in the EU method, but it is only about a fifth of the total. Land, water and nutrient pollution make up much of the rest, and they are where farming does most harm to nature. A dish can be low-carbon and still score badly on land or water. CHEF shows both.
Yes. Enter each dish at the average portion per guest, then save the menu and compare it in Menu Overview. Set menus can be shared as labels or Pro certificates.
CHEF gives kg CO₂e per serving for every dish. Multiply by covers to estimate purchased-food emissions, or ask TLC for a full GHG Protocol assessment of the property.
Nutrition labels are indicative, calculated from ingredient data. Allergens are read from ingredient names. Always confirm with supplier specifications before use.
Grades use Agribalyse 3.2 average data for each ingredient, plus origin choices for beef and lamb. They are best for comparing dishes and swaps. For a specific farm, combine CHEF with your supplier’s own data. Full FAQ
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CHEFCalculator for Health, Environment and Food
Free A–E grades for climate, land and water from all 16 EU PEF indicators, with nutrition and allergens.