{"id":1852,"date":"2021-06-15T09:15:39","date_gmt":"2021-06-15T07:15:39","guid":{"rendered":"https:\/\/ecochain.com\/blogs\/how-a-co2-dashboard-is-making-sustainable-food-accessible\/"},"modified":"2026-01-12T08:46:35","modified_gmt":"2026-01-12T08:46:35","slug":"how-a-co2-dashboard-is-making-sustainable-food-accessible","status":"publish","type":"customers","link":"https:\/\/ecochain.com\/de\/customers\/how-a-co2-dashboard-is-making-sustainable-food-accessible\/","title":{"rendered":"A CO\u2082 dashboard for customers \u2013 How Vermaat is making sustainable food even more accessible"},"content":{"rendered":"

A sustainable future starts with yourself<\/span>\u00a0<\/span><\/h2>\n

They started out in 1978 as a delicacy shop, and are currently the leading specialist in tailor-made catering establishments. For years, hospitality company <\/span>Vermaat<\/span><\/a> has been offering successful hospitality concepts that take you into the endless world of taste.<\/span>\u00a0<\/span><\/p>\n

With over 500 locations and large customers such as Rijksmuseum<\/a>, ABN AMRO<\/a>, Artis,<\/a>\u00a0Circuit Zandvoort,<\/a> and KLM- <\/a>Vermaat has become one of the largest hospitality players in the Netherlands.\u00a0<\/span><\/p>\n

This is exactly why Vermaat has a<\/span> clear food vision<\/span><\/b>: <\/span>A sustainable future starts with <\/em>yourself<\/em>.<\/span><\/i> They want to take good care of their surroundings. And this means; looking after each other and future generations. By implementing targeted daily improvements, Vermaat wants to become a healthier, more sustainable, and social hospitality company: ready for the future.<\/strong>\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cWhere we suffer from obesity, food surpluses, and a lot of waste- there are countries where people are starving and cannot even access food. Yet, we produce enough food to feed all these mouths. We see an opportunity to reduce the environmental impact of the food we produce and serve so that we can make the world a little better.\u201d<\/strong> <\/em>\u2013 Pauline Rosenberg, Sustainability Advisor at Vermaat <\/cite><\/p><\/blockquote>\n

High demand for sustainable change<\/span>\u00a0<\/span><\/h2>\n

In recent years, a great deal of attention and critique has been given to the <\/span>polluting effects of the food industry and agriculture<\/span><\/b>. <\/span>As a result, many of\u00a0 Vermaat\u2019s customers increasingly have questions about where<\/strong> the impact of their food comes from. <\/span>\u00a0<\/span><\/p>\n

For many hospitality companies, the <\/span>largest share\u00a0<\/span><\/b>of their environmental footprint (scope 3 emissions<\/a>) comes from their <\/span>supply chain <\/span><\/b><\/a>(food production). Therefore, understanding your supply chain and tracing your biggest environmental impact hotspots are <\/span>crucial first steps <\/span><\/b>in sustainability.<\/span>\u00a0<\/span><\/p>\n

And so, Vermaat Groep and<\/span>\u00a0Ecochain<\/a> <\/span>Technologies entered a partnership.\u00a0<\/span><\/p>\n

The aim: <\/span><\/b>to measure the overall environmental footprint<\/span> (with a focus on the carbon footprint) of Vermaat and its suppliers- and to drastically reduce it. At the moment, the main focus is on <\/span>*scope 3 emissions <\/span><\/i>\u2013 with all the food that Vermaat purchases and uses. This scope will be expanded later on.\u00a0 <\/span>\u00a0<\/span><\/p>\n

*<\/span><\/i>Scope 3 emissions: <\/span><\/i><\/b>are all indirect greenhouse emissions that come from your entire value chain. This includes the greenhouse emissions in your upstream (supplier) and downstream supply chain (e.g. consumers).\u00a0<\/span><\/i><\/p>\n

\"\"<\/figure>\n

Methodology<\/span><\/b>\u00a0<\/span><\/h2>\n

The complete environmental footprint of Vermaat and its suppliers has been calculated by the means of a Life Cycle Assessment<\/a> (LCA). The LCA was conducted within Ecochain\u2019s software (also known as Helix)<\/a><\/span>, with Ecoinvent as the main database. As a result, the environmental footprint (<\/span>scope 1, 2, and 3 emissions<\/span><\/a>) of the entire value chain was mapped out. The calculation scope 1 and 2 emissions of Vermaat itself will still follow. <\/span>\u00a0<\/span><\/p>\n

The results in this case study are partially anonymized and summarized for illustrative purposes. If you want to know more, don\u2019t hesitate to <\/span>contact our<\/span><\/a> research team.<\/span><\/p>\n

\"Upstream
Image 1.<\/strong> Upstream and downstream GHG emissions in hospitality supply chains.<\/figcaption><\/figure>\n

The result: A CO\u2082-<\/span>dashboard for customers & suppliers<\/span>\u00a0<\/span><\/h2>\n

The result of the LCA\u2019s confirmed that Vermaat\u2019s biggest environmental impact comes from their scope 3 upstream emissions; <\/span>their suppliers <\/span><\/b>(Figure 1). The total CO\u2082<\/span>-eq emissions <\/span>from their suppliers in 2020 amount to 4.86 million kg of CO\u2082<\/span>-eq*. Here, especially dairy and meat products (chicken, kebab, and sausages) result in the highest impact. With these hotspot insights, Vermaat immediately knows which suppliers will contribute the most to reducing their environmental footprint the fastest.<\/span>\u00a0<\/span><\/p>\n

*Due to the COVID-19 circumstances, these numbers are not realistic. When Vermaat\u2019s business operations can return to full normal, these numbers will be recalculated. <\/span><\/i>\u00a0<\/span>\u00a0<\/span><\/p>\n

To reduce Vermaat\u2019s scope 3 emissions, two dashboards<\/strong> were developed.<\/span>\u00a0<\/span><\/p>\n

\"\"
Image 2. The impact hotspots of Vermaat\u2019s supply chain.<\/figcaption><\/figure>\n

Vermaat\u2019s customer dashboard<\/span>\u00a0<\/span><\/h3>\n

With the LCA results, Vermaat built its own dashboard. Through a <\/span>web API, <\/span><\/b>Ecochain software provides the environmental footprint of each of Vermaat\u2019s products. After that, Vermaat links this data to their own data; the purchase per location. <\/span>\u00a0<\/span><\/p>\n

Chefs, <\/span>in particular, can now see in real-time<\/span><\/b> what they bought that same day and the environmental impact that belongs to these purchased products. With this information, purchasing food and setting up menus can be done sustainably. This means, Vermaat\u2019s catering locations now have a great tool in their hands. They have complete insight into<\/strong> their environmental footprint and can start to actively reduce it.<\/strong> <\/span>\u00a0<\/span><\/p>\n

\"\"
Image 3. <\/strong> Vermaat\u2019s CO\u2082 dashboard is developed to stimulate sustainable purchasing from customers. This image shows the total carbon footprint of Vermaat\u2019s upstream supply chain.<\/figcaption><\/figure>\n

The Ecochain supplier dashboard<\/span>\u00a0<\/span><\/h3>\n

With the Ecochain supplier dashboard, every supplier of Vermaat can <\/span>look into their own environmental footprint<\/span><\/b>. As a result, Vermaat and its suppliers can analyze how they can <\/span>best possibly improve their joint <\/span><\/b>environmental <\/strong>footprint<\/strong>. Ultimately, Vermaat no longer wants to work with averages from the market. They want to know what their actual emissions are \u2013 and those of their suppliers. So, in order to realize this data, they want to encourage their suppliers to have their own footprint calculated as well.<\/span>\u00a0<\/span><\/p>\n

\u201cEcochain has ensured that the environmental footprint of Vermaat\u2019s suppliers has become concrete and tangible. As a result, Vermaat can now start looking with its suppliers at the best possible ways in which we can reduce our joint environmental footprint.\u201d <\/em><\/strong>\u2013 <\/em>Pauline Rosenberg, Sustainability Advisor at Vermaat <\/cite><\/p><\/blockquote>\n

\"\"<\/figure>\n

The sustainable future is tasty <\/span><\/h2>\n

With the insights generated by Ecochain\u2019s software<\/a>, Vermaat can now:<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>(1) \u00a0<\/span><\/b> Challenge its suppliers<\/a> in the field of sustainability and work on it together;<\/span>\u00a0<\/span><\/p>\n

(2)<\/span><\/b>\u00a0Provide customers with the right information to make more sustainable decisions on what they want to eat. Customers are now able to directly choose<\/em> to make a positive impact.<\/span>\u00a0<\/span><\/p>\n

\u201cAs long as there is no benchmark, we strive to be that benchmark ourselves. To our suppliers but also to other catering companies.\u201d <\/strong>\u2013 Pauline Rosenberg, Sustainability Advisor at Vermaat <\/cite><\/p><\/blockquote>\n","protected":false},"featured_media":1853,"template":"","categories":[],"industries":[16],"use-cases":[22],"departments":[],"class_list":["post-1852","customers","type-customers","status-publish","has-post-thumbnail","hentry","industries-food-beverage","use-cases-portfolio-analysis"],"acf":[],"yoast_head":"\nHow Vermaat is making sustainable food even more accessible with Ecochain?<\/title>\n<meta name=\"description\" content=\"How can we ensure all these Dutch hospitality sector contributes to a more sustainable food system? 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