Monthly Report
Eaternity provides monthly reports to participating restaurants, making sustainability progress visible and actionable. These reports enable kitchens to track their CO₂ savings, compare with other restaurants, and identify optimization opportunities.
Report Overview
The monthly report provides:
- Restaurant comparison with peer establishments
- Emissions breakdown by product category
- Menu analysis identifying top and bottom performers
- Certificates for display to guests
Reports are generated monthly for all participating establishments and delivered automatically through your software partner integration.
Page 1: Restaurant CO₂ Comparison
The first page provides an at-a-glance overview of your restaurant's climate performance.
Key Metrics
| Metric | Description |
|---|---|
| Your CO₂ Emissions | Total kg CO₂eq for the month |
| Comparison % | How you compare to average restaurants |
| Climate-Friendly Menus | Percentage of menus earning the climate-friendly label |
Rating System
Restaurants receive one of three ratings:
| Rating | Criteria |
|---|---|
| Excellent | Top 20% of comparable restaurants |
| Good | Better than average |
| More CO₂ than Average | Below average performance |
Fair Comparison
To ensure fair comparison, your emissions are compared against restaurants of similar size:
- Restaurants are categorized by number of portions served
- The "All Restaurants" benchmark is dynamically calculated based on your guest count
- This ensures large and small establishments are compared fairly
1 kg CO₂ emissions equals approximately:
- Burning 0.5 liters of gasoline
- What an oak tree binds in about 10 days of growth
Page 2: Report Contents
The report includes these sections:
| Section | Page | Description |
|---|---|---|
| Product Selection Analysis | 3-4 | Emissions by ingredient category |
| Menu Offering Analysis | 5-6 | Climate-friendly menu performance |
| Restaurant Certificate | Appendix | For guest-facing display |
| Menu Certificate | Appendix | For guest-facing display |
CO₂ Equivalent Explained
The report uses CO₂ equivalents (CO₂eq) to account for all greenhouse gases:
- Methane, nitrous oxide, and ammonia have stronger warming effects than CO₂
- All gases are converted to CO₂ equivalents for comparison
- Values include the complete lifecycle: production, transport, and sale
Page 3: Product Selection Analysis
This section breaks down your CO₂ emissions by 33 product categories, comparing each against the average of all restaurants.
Category Structure
Plant-Based Products:
- Grains, Rice, Plant oils
- Legumes, Fruits, Vegetables
- Mushrooms, Nuts & Seeds
- Sugar, Salt, Spices
- Coffee, Tea, Fruit juice, Alcohol
Animal Products:
- Meat (Beef, Veal, Pork, Poultry, Other ruminants)
- Fish & Seafood
- Eggs
- Dairy (Milk, Butter, Hard cheese, Soft cheese, Cream, Yogurt)
Reading the Comparison
For each category, the report shows:
| Column | Meaning |
|---|---|
| Weight (kg) | Total amount purchased |
| CO₂ (kg) | Emissions from this category |
| Comparison % | + or - compared to average |
Example interpretation:
Beef: 46 kg, 745 kg CO₂, -55%means you caused 55% fewer beef emissions than average restaurants (good!)Tea leaves: 1 kg, 10 kg CO₂, +615%means you bought more tea than average, but since total emissions are low, this is not concerning
Plant-based is better than animal-based. Vegetables, grains, legumes, and nuts have fundamentally better climate footprints than meat and dairy. However, the choice of meat type and dairy products also makes a significant difference.
Page 4: Top and Flop Products
This page identifies specific products with the best and worst climate performance.
Top 10 Products
Products with the lowest CO₂ per comparable quantity:
- Listed regardless of purchase volume
- Highlights climate-friendly choices in your purchasing
- Shows CO₂ value for the total monthly quantity
Flop 10 Products
Products causing the most total CO₂ emissions:
- Based on actual impact (quantity × emission factor)
- May include otherwise "good" products bought in large quantities
- Identifies where to focus optimization efforts
The "Flop" list helps identify where small changes can have the biggest impact. Often, switching suppliers or choosing alternatives for high-volume items yields significant savings.
Page 5: Menu Offering Analysis
This section analyzes the climate performance of your menu offerings.
Climate-Friendly Menu Criteria
A menu earns the Climate-Friendly label when it causes at least 50% less CO₂ than the average of all menus.
Comparison Groups
| Group | Description |
|---|---|
| Your Restaurant | Your percentage of climate-friendly menus |
| Climate-Friendly Restaurants | Top 20% of all restaurants |
| All Restaurants | Average across all participating establishments |
Normalization
To ensure fair comparison across different portion sizes (snacks, main courses, buffets), all menus are normalized to a standard portion size in grams.
Top 10 Climate-Friendly Menus
Lists your best-performing menus with:
- Menu name and portion size
- CO₂ per portion (in grams)
- Climate-friendly badge indicator
Page 6: Top and Flop Menu Details
Best Menu of the Month
The climate-friendliest menu is shown with:
- Complete ingredient breakdown
- Weight of each ingredient
- CO₂ contribution per ingredient
- Total CO₂ per portion
Purpose: Share this recipe with other locations or use it as a template for developing new climate-friendly dishes.
Highest-Emission Menu
The menu with the most CO₂ emissions per portion:
- Complete ingredient breakdown showing which ingredients drive emissions
- Often dominated by meat or dairy products
- Opportunity to identify substitution possibilities
Understanding which ingredients drive emissions in your highest-impact menus enables targeted improvements—sometimes small substitutions can dramatically reduce a dish's footprint.
Appendix 1: Restaurant Certificate
A guest-facing certificate designed for display in your restaurant.
Certificate Contents
- Overall Rating: Excellent, Good, or Above Average
- CO₂ Comparison: Your restaurant vs. all restaurants
- Tree Equivalent: CO₂ savings expressed as trees (when applicable)
Display Recommendations
- Post near entrance or menu board
- Include in sustainability communications
- Reference in marketing materials
When your restaurant saves CO₂, we express this as "equivalent to X oak trees." An oak tree binds approximately 106 kg CO₂ per year through photosynthesis.
Appendix 2: Menu Certificate
A guest-facing certificate highlighting your climate-friendly menu offerings.
Certificate Contents
- Percentage of Climate-Friendly Menus: e.g., "10% of prepared menus are climate-friendly"
- CO₂ Comparison: Climate-friendly menus vs. all menus
- Call to Action: Encourages guests to choose marked items
Guest Communication
The certificate includes the Climate-Friendly badge that corresponds to menu labels, helping guests:
- Identify climate-friendly options
- Understand the impact of their choice
- Participate in sustainability efforts
Understanding Your Results
What Makes a Restaurant Climate-Friendly?
- Higher proportion of plant-based dishes
- Smart protein choices (poultry over beef, plant proteins)
- Seasonal and regional sourcing where possible
- Portion optimization reducing waste
Using Reports for Improvement
| Strategy | Report Section |
|---|---|
| Identify high-impact categories | Product Selection (p.3) |
| Find specific problem products | Flop Products (p.4) |
| Learn from best menus | Top Menus (p.5-6) |
| Track monthly progress | Overview comparison (p.1) |
Report Confidentiality
The detailed operations report is intended for internal use by kitchen management. It should be treated confidentially and not shared with customers.
The certificates (Appendix 1 & 2) are specifically designed for guest communication.
Related Documentation
- Climate Score — Understanding the rating system
- Supply Data Export — Raw data access for analysis
- Guest Communication — Communicating sustainability to guests
- Category Comparisons — How categories are compared