The Swedish Exhibition & Congress Centre has backed a Gothenburg innovation for food businesses.
A start-up by the name of CarbonCloud is being awarded a grant of SEK 100,000 (around €10,000) by the Swedish Exhibition & Congress Centre to develop an idea that helps restaurants calculate the climate impact of their food.
The Gothenburg-based exhibition venue says that the grant is part of its 100th anniversary celebrations and explains that it had been looking for a candidate developing an innovation that increases competitiveness or improves revenues or costs.
CarbonCloud is being awarded because its service has a positive impact on both climate and profitability, “while making things easier for chefs and cooks within the food sector, and through that the revenue of the meetings and hospitality industry”.
The Swedish Exhibition & Congress Centre’s own restaurant, West Coast, with its chef Johan Lilja have been the first to test CarbonAte.
CarbonAte helps restaurants calculate the impact on the climate of every ingredient used in their food, and also gives consumers a clear climate calculation for every dish presented on the menu.
In March, it began collaborating with the World Wide Fund for Nature, launching the One Planet Plate concept. One part of this collaboration consists of the development and design of the Food Calculator, which makes it possible for users to calculate the climate impact of various types of ingredients.
“In our view, CarbonAte has fantastic potential”, says Carin Kindbom, president and CEO of the Swedish Exhibition & Congress Centre Group.
“It is an innovation in which digitalisation and sustainability go hand in hand, and which creates an aid which benefits the environment and restaurants, as well as individual guests and visitors.”
She adds: “Sustainability is an important area for our operation. It’s in all of our thinking, both as a meeting place and a workplace.”
CarbonCloud began as an idea from a research project at Chalmers University of Technology in Gothenburg. The research revolves around the issue of the climate and what can be done about it, focusing on the food sector.
“What we eat plays a major role in the climate issue, as research in the area has shown, but we discovered that the people who take decisions about food were not aware of that,” explains David Bryngelsson, CarbonCloud’s co-founder. “Our climate labelling service makes things clearer for both chefs and restaurant guests, and has been received with real enthusiasm.”