As part of the Green Betty research project, the ZHAW and Betty Bossi have investigated how climate-friendly Betty Bossi recipes actually are. The aim was to develop a transparent and easy-to-understand rating system that allows users to see at a glance how environmentally friendly a dish is. To this end, a range of factors were assessed, including the carbon footprint of the ingredients, their seasonality and the proportion of animal-based products. The results are now available to view directly in the Betty Bossi recipe database.
Environmentally friendly and easy to prepare
To demonstrate just how practical climate-friendly dishes can be in everyday life, Nadja Fischer from the Institute for Food and Beverage Innovation recreated one of the recipes: an aromatic pumpkin dal. In the video, viewers can watch her preparing the dish. The recipe is also available directly in the database: the pumpkin dal stands out thanks to its excellent environmental credentials and its use of only a small number of seasonal ingredients.
Watch the short video and browse through the recipe database (in German and French). There you will find many more dishes and, thanks to the new rating system, can immediately see just how climate-friendly they are. Simply give it a try – and you might just discover your new favourite recipe.
Nadja Fischer
Head of Communications and Marketing, Institute of Food and Beverage Innovation
“We all know Betty Bossi. But how sustainable are the company's dishes? Our researchers analysed more than 3,000 recipes for their environmental impact, categorising them on a scale of one (poor) to five (very good). So they are not only healthy and sustainable, but enjoyable too.”
Green Betty research project,
