Reduce Your CO₂ Footprint nutrition in Your Institution
HMS Does Not Only Improve Nutrition Quality — through supply chain optimisation, waste reduction and smart menu planning, it actively Reduces the Carbon Footprint of Your Institution.
Nutrition Is One of the Largest Sources of Emissions
The food system — from cultivation to serving — is responsible for more than a quarter of global greenhouse gas emissions. Institutions that serve hundreds of meals every day have a significant opportunity to drive change.
The HMS approach to carbon reduction does not require a revolution — but smart optimisation of existing processes through data, planning and education.
Six Ways HMS Reduces Carbon Footprint
Through systematic nutrition management, HMS impacts every link in the chain — from procurement to serving.
Meal Standardisation
Precise Portion Standards for Each Meal Eliminate Overproduction — Less Food Is Prepared, Less Is Wasted. Direct Waste Reduction at the Source.
Seasonal Planning
HMS menus favour seasonal and local ingredients with lower transport emissions and reduced cooling and storage requirements.
Procurement Optimisation
Centralised Procurement Planning Reduces the Number of Deliveries, Optimises Quantities and Reduces Excess Stock that Ends Up as Waste.
Monitoring and Measurement
The Healthy Meal Planner application enables tracking of the quantities of food prepared and wasted — measure it so you can improve it.
Staff Education
HMS Academy trains kitchen staff in sustainable preparation practices — from cooking techniques to proper food storage.
Protein Diversity
Lifestyle categories (vegetarian, vegan) enable the gradual introduction of plant-based meals with a significantly lower carbon footprint.
How We Approach Carbon Reduction
Baseline Measurement
Analysis of Current Waste Quantities, Transport Distances and Energy Consumption in the Kitchen
Identification of Opportunities
Mapping the Largest Sources of Emissions and Defining Concrete Reduction Measures
Implementation of Measures
Adaptation of Menus, Portion Standards, Procurement and Processes — Integrated into the HMS System
Progress Monitoring
Quarterly Reporting on Waste and Emission Reduction through HM Planner Analytics
Compliance with EU Green Deal Goals
The European Union is setting increasingly ambitious emission reduction goals for the food sector. HMS helps institutions stay one step ahead of regulation.
Through systematic nutrition management, HMS institutions are already aligned with the key guidelines of the EU “Farm to Fork” strategy.
Sustainability that Pays Off
Lower Procurement Costs
Optimisation of Quantities and Waste Reduction Directly Lower Monthly Food Procurement and Waste Disposal Costs
ESG Reporting
Measurable Data on Emission and Waste Reduction that Can Be Used in Corporate Sustainability Reports
Competitive Advantage
Hotels and institutions with proven sustainability attract environmentally conscious guests and users.
Regulatory Readiness
Proactive Preparation for EU Regulations that Will Increasingly Require Sustainable Nutrition in Public Institutions
Staff Engagement
Sustainability Training Motivates Kitchen Staff and Gives Additional Meaning to Everyday Work
Contribution to the Community
Local Procurement Supports Regional Producers and Reduces Dependence on Long Supply Chains
Ready for more sustainable Nutrition?
Find Out How HMS Can Help Your Institution Reduce the Carbon Footprint of Nutrition — Without Compromising Meal Quality.