UAE. SSP Group has joined forces with Klimato, specialists in helping restaurants track the climate impact of their food production, as the travel food specialist addresses its carbon usage while helping customers make informed choices.
SSP will conduct a two-month trial of carbon labelling on Camden food co. menus in Abu Dhabi International Airport’s recently opened Terminal A.
Chefs will use the Klimato platform to live-track the carbon footprint of recipes as they make them. The results will then appear on menus.
In a kitchen setting, the carbon footprint estimates the total volume of atmospheric (or greenhouse) gases used and released during cooking, contributing to climate change. A dish generating more than 1.6kg of CO2e across its lifecycle from farm to plate is regarded as a high-carbon choice.
SSP EEME and India CEO Mark Angela commented: “As part of our net-zero commitment, we are working to reduce carbon emissions associated with food and beverage across our business. This new carbon-labelling initiative takes a science-based, data-driven approach to decarbonising our menus.
“The associated communications campaign will drive customer awareness to help passengers make more informed and considered food choices.”
Point-of-sale displays explaining the labelling will be available in both outlets. The process will help SSP explore the effect the labelling has on customer behaviour and to develop more sustainable offerings for the future.
This is the first time Klimato carbon labelling has been employed in a travel location. If successful, SSP will roll out the scheme more widely. It has already been a success for Hilton hotels across the UK.
The pilot is part of SSP’s wider strategy to reach net-zero greenhouse gas emissions across its value chain by 2040.
Sustainability was a key priority during the design and construction of SSP’s Abu Dhabi units, where up to 90% of the wood used came from recycled or reclaimed sources and 85% of all floor and wall tiles were locally sourced with a minimum of 20% recycled content.
In addition, the units have been fitted with water-based air-conditioning units and cleaner air cooker hoods. SSP has also partnered with The Waste Lab, a Dubai women-owned start-up, to turn discarded coffee grounds into fertiliser for local communities.
SSP Group recently celebrated the opening of its Food Park at Abu Dhabi International Airport as part of a wider F&B footprint at the new UAE gateway.
| A wonder of the airport world This article forms part of a series on Abu Dhabi International Airport’s magnificent new Terminal A, which began operations on 1 November. The Moodie Davitt Report Founder & Chairman Martin Moodie visited the terminal in late November both on a guided basis and separately as an unencumbered passenger. His interviews with key stakeholders, including Abu Dhabi Airports leadership and management, concessionaires and designers, will be published over coming days and weeks. These will culminate in an exclusive eZine post the 9 February 2024 official inauguration, designed to capture the enthralling narrative of this extraordinary project. |
