Aramark has released MenuMap figures from across offices, factories, hospitals and education centres indicating an increase in sales of low calorie meals
- Sales of low-carbon A-rated dishes increased by 8pc since the tool’s introduction.
- Sales of high-carbon E-rated meals decreased by 5pc.
- Sales of main courses under 400 calories rose by more than 15pc.
- Food waste across Irish operations fell by 3pc.
Caroline Donovan shared “As dietitians, we know that clear, accessible information can make a real difference in the choices people make every day, alongside other public health measures. Since introducing MenuMap, we’ve seen how calorie and carbon labelling can encourage healthier eating habits and more sustainable decisions without taking away taste or variety.”
Derek Reilly shared “Our chefs are embracing the insights from MenuMap to rethink how dishes are created. By adjusting recipes, using more vegetables, plant-based proteins, and lighter cooking methods, we are not only meeting customer preferences but also reducing our environmental impact. This is about embedding sustainability into the heart of our kitchens and delivering food that’s good for people and good for the planet.”
