FOOD2050 simplifies complex data to help consumers and businesses align with the globally recognized Planetary Health Diet.

CIM

The CIM determines the climate impact of a company, business or individual dish in a simple degree Celsius value. Based on life cycle assessments of foodstuffs, we calculate the CO2e emissions of recipes or consumer behaviour of certain target groups and translate these into global warming potential linked to the Paris Climate Agreement.
** Paris Climate Agreement: The Paris Climate Agreement is an international treaty to limit global warming to well below 2°C, aiming for 1.5°C, by reducing greenhouse gas emissions.

Step 1 - Emissions Intensity

Based on the energy value of a dish or the consumption behaviour of a business unit or an entire company, we calculate the emission intensity per kcal, taking into account the life cycle assessments of all the ingredients used.

Step 2 - Total Emissions

Based on various parameters (population growth, food waste, calorie requirements per capita, agricultural efficiency and emission reduction paths), the emission curve for the selected unit is calculated up to 2100.

Step 3 - Global Warming Potential

The cumulative emissions value up to the end of the century is converted by the CIM into global warming potential in degrees Celsius.

Step 4 - Aligning to 1.5°C

By calculating the degree Celsius value, the company concerned can realign the reduction path based on its own climate strategy and, ideally, align it with the Paris Climate Agreement of a maximum of +1.5°C.

FOOD2050 empowers consumers and businesses alike to make the right decisions to align the food system to a 1.5°C world.

HIM

Based on the nutrient composition of a dish the Health Impact Model (HIM) evaluates the meal balance based on the «Optimal Plate» of the Swiss Society for Nutrition (SGE).
Provided that the three components fruits & vegetables, carbohydrates and proteins, are in the optimal ratio, a meal is declared as "balanced“ or only partially fulfilled (as shown in the graphic).

Scientific Partners

FOOD2050 aims to progressively involve renowned research institutes (currently University of Mannheim, Chair for Sustainable Business and The Bern University of Applied Sciences, School of Agricultural, Forest and Food Sciences) to improve the scientific models.