BaxterStorey Ireland
BaxterStorey Ireland: Leading the way in low-carbon catering
Find out how BaxterStorey Ireland uses Nutritics to calculate and reduce the carbon footprint of its food, all whilst appealing to their customers.
BaxterStorey Ireland
- UK Contract Caterer
- 29.22 tonnes CO2e saved
- Uses Nutritics for recipe management, carbon labelling and reporting
Customer Background
Established in 2007, BaxterStorey Ireland delivers innovative contract catering solutions for diverse customers, including workplaces, public attractions, and educational institutions.
With a commitment to quality, sustainability and exceptional service, they have prioritised reducing carbon footprint across all locations in recent years, setting a benchmark for environmentally conscious catering.
The Challenge
BaxterStorey Ireland’s Company Nutritionist, Éadaoin Russell-Smullen, explained, “We formed the Climate-Conscious Team to reinforce our commitment to environmental sustainability and align with BaxterStorey’s ESG goals. Together with Trevor Lawless, our Culinary Director, we decided to use Nutritics’ Foodprint scoring system to integrate data on carbon emissions into our menu development.”
The team were looking for a solution to help them:
- Understand their carbon impact
- Create climate-conscious menus
- Remove risk and complexity
- Configure to clients’ needs
- Remove onerous manual tasks
The Solution: Sustainability Scoring with Foodprint
Nutritics’ Foodprint tech empowers chefs/operators by providing real-time carbon and water footprint scores for each dish. This helps them to transform menu planning to reduce environmental impact.
- Generate sustainability data by dish as easily as nutrition and allergen data.
- Improve procurement practices to reduce environmental impact and costs.
- Boost client engagement with carbon and water scores visible on menus and marketing materials.
The Results
In just three months, trial locations served thousands of customers daily with menus spotlighting climate-conscious dishes. Let’s look at two locations, both global tech giants. Greenhouse gas emissions were significantly reduced—achieved without any drop in sales or guest satisfaction.
- Location 1 saved 22.78 tonnes CO2e: the same as driving from Cork to Dublin 79 times (*)
- Location 2 saved 6.44 tonnes CO2e: the same as driving from Cork to Dublin 22 times (*).
- * Berners-Lee, M. (2010). How Bad Are Bananas?: The carbon footprint of everything.
“Using Nutritics’ Foodprint allowed us to focus on flavour while the system handled all the calculations, ensuring that we stay within an A or B climate rating … Chefs aren’t necessarily known for loving technology, but in this instance, it not only sped up recipe creation but also made it easy to develop and store iterations of those recipes. Foodprint allowed us to continue being creative while ensuring consistency and quality in our dishes.”
Lee Boatman | Executive Chef
