Catering sector
Improve your menus and help your guests in their choices
Without constituting a turnkey tool for those involved in collective catering, the AGRIBALYSE® database constitutes a rich source of information. Those data can indeed help you in your projects on:
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Improvement of menus and recipes in nutritional and environmental terms, since the AGRIBALYSE® data is based on the same nomenclature and the same products as the CIQUAL® nutritional database.
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Information for guests. It is therefore entirely relevant to mobilize AGRIBALYSE data in the context of voluntary display experiments about environmental labeying. The AGRIBALYSE® data are, indeed, particularly suitable for consumer information on an aggregated scale: menu scale or meal tray (comparison of a fruit salad with a red fruit panna cotta) or diet scale (comparison of diets with more or less animal protein per week for example).
« Thanks to AGRIBALYSE's objective and consistent data, we can better respond to consumers' demand for environmental transparency. To this end, we are developing calculation tools and physical and digital display devices on products, catering and recipes.»
Shafik Asal, co-founder of ETIQUETTABLE
Note about grain size of the data
AGRIBALYSE® provides data on “average” foods consumed in France. Thus, the AGRIBALYSE database does not allow today to compare the environmental impact of a burger made with organic meat, of a burger made with conventional meat. Likewise, the database does not allow the environmental impact of 1 kg of local tomatoes to be compared with 1 kg of non-local tomatoes.
Specific operational tools for collective catering will allow you to combine Agribalyse's information with other data sources (nutritional, biodiversity, etc.).
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