Reducing the carbon footprint of procurement is one of the objectives of Kaarea’s Ekokompassi environmental certification. The Ekokompassi certificate was awarded to Kaarea in 2025, and its purpose is both to reduce the negative environmental impacts of our operations and to identify the positive effects.

In Food Services, this work has been carried out systematically for several years. One of the environmental performance indicators used in menu planning is the carbon footprint of individual meals and menus. By favoring poultry, fish, and plant-based protein sources, we have been able to significantly reduce the carbon footprint of our menus. We also use so-called hybrid recipes, in which part of the animal-based protein is replaced with plant-based protein. Overall, as a result of these measures, the carbon footprints of vegetarian menus and menus containing meat have already been brought close to one another.

Recently, the discussion has expanded from carbon footprint to nature footprint. The nature footprint describes the impact of operations on biodiversity. Work on nature footprint calculation is still at an early stage and will progress as more research data becomes available.

Menu planning and recipe development are continuous processes, guided not only by environmental and responsibility goals but also by nutritional recommendations and diners’ taste preferences and wishes. In this way, the objectives of Ekokompassi are made visible to diners every day as a tasty meal.