With its 300,000 downloads, the Etiquettable team can rub their hands.
The application created in 2017 offers "low carbon recipes" and various tips to reduce the environmental impact of our food.
The project received 170,000 euros in grants from the Environment and Energy Management Agency (Ademe).
"The success of the app has created notoriety for the consulting firm Eco2 Initiative, at the initiative of the program,"
says co-founder Marianne Petit.
An operation that is both virtuous and lucrative, therefore.
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Like Etiquettable, digital platforms shed light on the ecological impact of our dishes, based on the observation that the way we eat contributes significantly to climate change. Human food represents 35% of global greenhouse gas emissions. Fertilizers and pesticides degrade soils and water reserves. Without forgetting the carbon linked to the transport of food to supermarkets.
Above all, the composition of our plates has serious consequences. Eating meat, for example, is not very environmentally friendly. Producing 1 kg of beef releases 70 kg of greenhouse gases, compared to 2.5 kg for the same amount of wheat. It is indeed necessary to feed the cattle; cows generate large amounts of methane, a gas that is less persistent but more warming than CO2. Another example: fruits and vegetables that are not in season are grown in heated greenhouses, which generate 10 to 20 times more greenhouse gases. Or they are imported by boat or even by plane. With, again, a heavy impact on the biosphere.
It is to limit the impact of our plates that the Eco-score label was created, the little brother of Nutri-score.
Using the scoring system going from A to E, the Eco-score informs individuals to help them make their food more sustainable: less meat but of better quality;
organic, local, seasonal or unpackaged products;
or fish not threatened by overfishing.
The score comes from data from the Agribalyse environmental database provided by Ademe.
A new Eco-score
On the occasion of COP26, the Open Food Facts association - which is one of the founders of the Eco-score alongside companies such as Yuka and Marmiton - announced the launch of a new version of its application, which will provide information consumers in more depth about the environmental impact of products. You just need to scan them with your smartphone to access the score.
“Open Food Facts is supported by the philanthropic foundation of Google. Ten of their employees help us improve our app using artificial intelligence, ”
says Pierre Slamich, co-founder of Open Food Facts.
The animal rights association L214 is also placing itself in the digital field to encourage gourmets to turn to vegan dishes. Launched in 2015, its Vegoresto site lists more than 3,000 restaurants offering vegetal dishes - from pizzeria to bistro to crêperie. With its 25,000 users, the site is pushing retailers to develop a plant-based offer to be referenced.
“The Paul chain offered a falafel salad, a vegetable sandwich, but no vegan dessert. They have added a 100% vegetable chocolate mousse to their menu and are now admitted to the site, ”
illustrates Coralie Mariani, project manager at L214.
For those who prefer to cook, the association has created the Vegan Pratique recipe site.
Zucchini puree, spinach tofu tart, vegetable tian, there is something for everyone.
User can register for the Veggie Challenge and receives a daily newsletter.
Objective: to discover plant-based food in twenty-one days.
The result: less animal suffering, less environmental impact… and new taste flavors.
Le Figaro
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