ClubO2 - The sustainable Fidelity Card - Good for You good for the Environment Name: Valerio Politi
Name: Federica Cardinali
Università degli Studi Roma Tre
Università degli Studi Roma Tre
It is well known that human food choices affect, more or less directly, the environment. The CO2 produced by the food chain is one of the major factors impacting on the environment and although this relationship is known, it is difficult to change people's behaviours. Hence the idea to create a network that simplifies, incentives, and rewards food consumption with low environmental impact. A fidelity-card and an online platform will be the link between restaurants, which will offer sustainable menus, and users. These latter will earn points based on the CO2 savings achieved through the selection of those menus. We are confident that in this way both, restaurants and users will be encouraged to reduce their environmental impact.
1 gram CO2-saved = 1 Point Through an online platform and mobile app users can see where the participating restaurants are located, read and write restaurant reviews and see their point balance.
Categories and Subject Descriptors Sustainable Eating; Social Engaging
Our customer target are restaurants that: have their own food production / are linked to local realities; are innovative/geared towards sustainability; want to stand out and expand customer base. The services we offer to the restaurants are: space on the platform with free basic services and premium services for a fee. Besides this, we will provide advices and audits on their menus. The advantages that restaurants will get from being members of the network are: new customer base; loyalty of their customer portfolio; differentiation from their competitors; image improvement.
Keywords Sustainability,
Food
Università degli Studi Roma Tre
“sustainable meal”. The affiliated restaurants will yield us 7% of the meal price paid by customers. The Card will be named ClubO2 to refer to the CO2 reduction. The calculation of the points will be based on a comparison between the “sustainable” meal offered by our partner-restaurants and the same meal made in a "conventional" way. Factors considered for the CO2 saving: method of production of raw materials; seasonality; transport method/distance; type of meal (vegan/vegetarian/fish/meat, etc.); store characteristics.
ABSTRACT:
Fidelity Card, Nutrition Restaurants Network.
Name: Adriano Pilloni
Culture,
1. INTRODUCTION: AIMS AND BACKGROUNG The consumption of food (especially animal and industrial) is one of the primary factors of environmental pressure. Global warming is a phenomenon whose consequences are relatively distant in time and space. According to that it is poorly considered by people in their daily choices, so it is important to find a way to motivate people to wake up and act.
2. DESCRIPTION
Compared to our customers we want to position as a partner able to convey an image of sustainability and eco-friendliness.
Despite people’s laziness to do something for environment, they also wish to eat in a more conscious way producing a lower impact on their health and on the environment. To realize that we believe it is useful to encourage them. For this purpose we want to promote good behaviours in the restaurant sector through a mechanism of enhancement of individual action. We want to create a network between users and restaurateurs through a Fidelity-Card which allows the accumulation of points based on the CO2 saved, consuming a
Our target of ClubO2-Card-users are people who are sensible to the environmental impact of their food consumption but also vegetarians and vegans, and people who want or would like to eat healthy. Services and benefits granted for free to our users are: ClubO2-card access to the platform/app; information on restaurants;
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