Benchmarks Overview

Benchmarks are reference values that enable meaningful comparisons between food products. They establish what constitutes "average" consumption and define thresholds for environmental ratings.

Why Benchmarks Matter

Environmental values only become meaningful when compared to a reference point. Without benchmarks, it's impossible to answer:

• Is 500g CO₂ for a meal good or bad?
• Does this product use more water than average?
• How does this compare to typical consumption?

Benchmarks provide the context needed for informed decisions.

Available Benchmarks

Climate Benchmarks

CO₂ equivalent emissions compared against average consumption patterns in Switzerland and Germany.

Key Reference: 3894 g CO₂e per Daily Food Unit (DFU)

Products achieving less than 50% of this baseline qualify as climate friendly.

Climate Benchmarks Details

Water Benchmarks

Water scarcity impact based on regional water stress and consumption volumes.

Methodology: Uses weighted water scarcity factors from AWARE methodology.

Water Benchmarks Details

Nutrition Benchmarks

Nutritional completeness assessed against the Daily Food Unit requirements.

Components:

• Energy: 2000 kcal
• Protein: 50g
• Fat: 66g
• Water: 2.5L
• Dry mass: 600g

Nutrition Benchmarks Details

Category-Specific Benchmarks

Different food categories have distinct benchmark ranges:

Category	Climate (CO₂eq/DFU)	Relative to Average
Vegetables	200-400g	Much better
Fruits	300-600g	Better
Grains	400-800g	Better
Dairy	800-1,500g	Average
Poultry	1,500-2,500g	Average
Beef	4,000-10,000g	Much worse

Rating Thresholds

Benchmarks define the thresholds for environmental ratings:

Rating	Description	Percentile
A	Excellent	Top 20%
B	Good	20-40%
C	Average	40-60%
D	Below average	60-80%
E	Poor	Bottom 20%

Data Sources

Benchmarks are calculated from:

1. National Consumption Surveys — Real eating patterns in Switzerland and Germany
2. Eaternity Database — Millions of product calculations
3. Scientific Literature — Peer-reviewed LCA studies
4. Trade Statistics — Import origins and transport distances

Updates and Maintenance

Benchmarks are:

• Reviewed annually for accuracy
• Updated when significant new data becomes available
• Validated against independent scientific sources
• Documented transparently for reproducibility

Using Benchmarks

For Product Assessment

1. Calculate the product's environmental impact
2. Normalize by the appropriate functional unit (DFU, serving, kg)
3. Compare against category benchmark
4. Determine rating based on percentile position

For Menu Planning

1. Assess all menu items against benchmarks
2. Identify items significantly above average
3. Find alternatives that perform better
4. Track overall menu improvement over time

For Consumer Communication

• Use ratings (A-E) for quick understanding
• Show percentage improvement vs. average
• Highlight climate-friendly options (50% better or more)

Related Documentation

• Daily Food Unit (DFU) — The functional unit for normalization
• Average Food Consumption — How averages are calculated
• Climate Score — The 50% threshold explained
• Climate Score — Understanding A-E ratings