PlateA: when sustainability meets the menu

Ecoloop and Rifugio Telegrafo have joined forces to answer a simple yet profound question: is it truly possible to know the environmental impact of the dish we order at a restaurant? The answer is PlateA, a web tool designed to make food sustainability measurable, understandable and practically useful.

It all began with the collaboration between Ecoloop and Rifugio Telegrafo. Over time, these two organizations developed a shared vision: viewing catering not just as a service, but as a strategic lever to guide consumers toward more responsible choices.

The leap from vision to reality was made possible by the cascade funding of the European project TASTE (Transformative Approaches for Sustainable food in Tourism), which provided the resources needed to develop the methodology and software. The result exceeded initial expectations: it is not a mere calculator, but a professional-grade tool, scientifically robust yet flexible enough to adapt ti diverse culinary contexts.

PlateA is based on Life Cycle Assessment (LCA) methodology, the most rigorous scientific standard for evaluating the environmental impact of products and processes, in compliance with ISO 14040 and ISO 14044 standards. Put simply: instead of relying on generic claims, the tool calculates the actual impact of every single ingredient, from raw materials to the moment the dish is served.

The calculation follows four precise phases:

1. Recipe Input: ingredients and weights are uploaded analytically
2. Environmental data collection: the system queries recognized European scientific databases (Agribalyse 3.3 and Ecoinvent 3.9) to retrieve the emission factors for each ingredient
3. Formula application: the impact is calculated by also considering processing stages, such as the energy used for cooking and storage
4. Final score aggregation: the data is synthesized into a clear indicator, ready to be displayed on the menu

A key detail: scores are designed for internal comparisons within the same establishments’ menu, not between different restaurants. Sustainability is relative to context (a high-altitude mountain hut), with all its logistical complexities, cannot be compared on equal terms with an urban restaurant.

PlateA does more than just calculate; it is designed for honest, verifiable communication. The tool is aligned with the EU Directive 2024/825 on Green Claims and EU Regulation 1169/2011. This means it does it does not allow for vague environmental claims or those based on carbon offsetting. Every indicator must be supported by real data and a transparent methodology.

This protects both the operator, who can communicate the sustainability of their dishes without the risk of greenwashing, and the guest, who receives clear, unambiguous information.

For restaurant or mountain hut managers, PlateA is more than a reporting tool; it’s an ally for menu engineering. Knowing which ingredients have the highest environmental footprint allows for recipe optimization, streamlined logistics and a concrete, measurable reduction in carbon footprint.

For the guest, it means the power to make an informed choice. The name PlateA is no coincidence: it evokes both the “plate” and the concept that there is no Planet B. This is precisely why we need simple, clear and accessible tools to make better choices every day.

The project has already garnered significant positive feedback, securing “top-up” funding through the TASTE project. This second phase will focus on refining the web tool ahead of its official presentation at Terra Madre in Turin this coming September, on of the world’s premier international events dedicated to food.

In the meantime, there is only one way to truly understand why this looks like in practice: hike up to Rifugio Telegrafo, breathe in the mountain air and choose your meal with an extra perspective, the Plate A perspective.