Nutritics

🤔 Curious about what Nutritics can do for you? ➡ Recipe management & meal planning ➡ Digital publishing & labeling ➡ Meal ordering ➡ Accessible menus ➡ Carbon calculation ➡ Cost and margin setting Watch to discover how we can simplify your food data management here. 📹 #FoodTech #HospitalityTech #FoodService #Fooddata #NutritionSoftware

We have limited availability for our Sustainable Menu day with Zero Carbon Forum on 15th November at Mission Kitchen, London! 🌍 🌱 Join us to explore delicious, cost-effective dishes designed to reduce emissions without compromising your bottom line. You’ll also have the opportunity to sample a delicious chilli prepared by Aramark UK chefs, comparing a traditional chilli con carne with a reformulated, sustainable version that keeps the great taste while supporting profitability. 🍲 📧 If you’re a chef or procurement manager in the hospitality industry and would like to attend, drop us an email at [email protected] — spaces are limited! #Sustainablemenus #Sustainability #Novemberevents

We’re putting food service at the forefront of climate solutions at COP29 Azerbaijan. 🌍 At COP28 UAE, Nutritics collaborated with the UNFCCC, Chefs Manifesto, and the SDG2 Advocacy Hub on the Climate Conscious Catering initiative, setting a new benchmark for sustainable event catering. By tracking carbon and water footprints, supporting delivery of the first 1.5 degree aligned menu, and ensuring transparency on nutrition and allergens, we helped COP28 achieve ISO 20121 certification for responsible practices. As we move into COP29, our Sustainability Lead, Dr. Laura Kirwan PhD, will discuss how data-driven insights enable foodservice operators to make sustainability a measurable reality. By bringing food systems into the climate conversation, we’re making it easier for operators to drive meaningful change that lasts. Stay tuned as we continue to showcase how sustainability can be both practical and transformative for the future of foodservice. #COP29 #COP28 #Climateresilience

🎃 This Halloween, we’re unmasking the real fears that haunt the hospitality industry. From food waste to climate impact and supply chain transparency, these are the challenges that keep leaders like Sysco, WSH RESTAURANTS and BM Caterers up at night 👻 At Nutritics, we provide the data-driven insights they need to make a real impact. Because for us, the scariest thing is a future where we don’t act. 🔗 Read more via the link https://lnkd.in/g4EQgqMC

Can sustainable dining really balance cost, nutrition and carbon impact? 🌍 At the UKHospitality Sustainability Seminar, our CEO, Stephen Nolan, teamed up with Georgina Camfield, Head of ESG at Aramark UK, to reveal how real-time data is driving a new era of sustainable food service. Our partnership with Aramark UK is proving that sustainable, nutritious food service is achievable at scale. 🌱 Together, they explained how using real-time data can drive sustainable food service without compromising customer satisfaction. Here’s what they shared: ✅ 17% cost reduction on a key recipe, plus a lower carbon footprint and improved nutrition 🤝 Balancing innovation with customer expectations is essential 🍲 Gradual shifts in high-carbon ingredients and consistent testing means big wins! If you want to hear even more great insights check out the comments below for the full discussion👇 #UKHospitality #Sustainabilityseminar

Four years on the Deloitte Technology Fast 50 list, and we’re just getting started 🚀 Nutritics is honoured to be recognised again as one of Ireland’s fastest-growing tech companies. This nomination is a testament to the hard work of our team and the support of our clients and partners who share our vision. With data-driven food choices, real change is possible. #Deloittefast50 #foodtech #fooddata

Earlier this year, we had the pleasure of running a ‘A Masterclass in Sustainable Healthy Diets; Education, Food Service and Policy Perspectives’ 🌱 at the The Nutrition Society Congress. We’re excited to share the e-book we’ve created, offering key insights and main takeaways from the event. 🤔 Download the e-book at the link below to read insights from our speakers, chaired by Nutritics, Director of Scientific & Regulatory Affairs, Frankie Douglas, Aramark Dr Caroline Donovan (PhD), Queen's University Belfast and University College Dublin Anne Nugent, Food Safety Authority of Ireland Dr Oonagh Lyons (PhD, RNutr Public Health) and Nutritics, Sustainability Lead, Laura Kirwan PhD. The e-book also contains testimonials from Katie Davies, Clíona Ní Chonnacháin (ANutr) and Michael O'Neill from the UCD Institute of Food and Health, Hilary M. from Kerry Foodservice and Laura Bardon from the Quadram Institute A huge thanks to Jade Mitchell RNutr and the local organisers Anne Nugent and Jayne Woodside from Queen's University Belfast for an amazing event! 👏 📣 A special shoutout to Emer O’Sullivan, Eimear Collins and Catriona Innih who presented new food service research from Nutritics at the event. And finally thanks to Christian Reynolds who judged the Theme Highlight for Food Systems which our fantastic intern from Munster Technological University Leah Geaney won! 🏆 https://lnkd.in/ecpXp9K8

Another Greene King brand joins Good Food Talks - HighTales! 🥳 Greene King is enhancing accessibility for blind and visually impaired diners throughout its different venues with Good Food Talks. HighTales has been designed to offer a different and more inclusive dining experience to Greene King’s existing portfolio (Farmhouse Kitchen also being a GFT User) and will have a strong focus on entertainment, hosting comedy gigs, movie nights, a live music schedule, and open mic sessions. As Simon Doney, HighTales General Manager puts it,  “I have a passion for delivering the very best guest experiences, and I’m proud that in launching HighTales we’ll be able to offer the very best in experience-led dining and entertainment.” HighTales opens today so drop by their location in Stoke-on-Trent! Interested in learning how you can enhance accessibility and inclusivity in your restaurant with Good Food Talks? Get in touch today at [email protected].

Really enjoyed speaking with Gina about the success of Aramark’s efforts to reduce the carbon impact of menus through combining chef training and insights from Nutritics Foodprint technology. Alongside the reduced environmental impact, we discussed how the cost of some recipes has reduced and how the team are more educated and empowered to drive further positive change! Win win! 🙌👏🚀 #nutritics #foodprint #sustainability