Health Footprint

investigates the carbon footprint of different health concepts as they are applied and recommended by experts, scientist and practitioners. We will explore opportunities for optimizing health and the sustainability of meals. Recommendations and practical instruments will be developed and made publicly available.

A sustainability standard for restaurants

31% of greenhouse gases originate from the production and consumption of food. At the same time food related diseases like obesity, diabetes and cardiovascular diseases are on the rise in most countries.

Currently, different methods are used to identify healthy and nutritious meals. It's hard to work out which one is most appropriate.

Together with scientific partners and stakeholders we investigate opportunities and strategies to apply health and sustainability standards. Through collaboration we aim for fruitful exchange, broad consensus and easy adaptability of health and climate recommendations in restaurants.

Project goals

  • Systematic comparison of health concepts and approaches that are applied in research and by general health recommendations and labels.
  • Meta-analysis of existing literature on the climate, the environmental and our health.
  • Define the compatibility of different health approaches with climate goals by calculating the carbon and "health footprints" of 5000 meals.
  • Strategic collaboration with experts and stakeholders to stimulate debate, improve methodology and foster exchange and consensus on how to combine health and climate recommendations.
  • Develop user-friendly instruments for restaurants and the public, to optimize health and climate impact of their meals.

04 Oct 2017 – Impulsevent Smart Chefs

Ein kulinarischer Spielplatz für Entdecker

Am 28. September 2017 haben wir im Rahmen einer interaktiven Impuls-Veranstaltung über unsere neuesten Erkenntnisse in den Bereichen Klimaschutz, Gesundheit und umweltfreundliche Landwirtschaft informiert. Am Event konnten wir unsere 2 grössten Lieben mit euch teilen. Was uns verbindet bei Eaternity ist das gute Essen und die stichhaltigen Daten. Zwei Welten lassen wir zusammenkommen die eigentlich nicht getrennt sein sollten: die Wissenschaft und die Gastronomie.

Read the full update

06 Jun 2017 – Health Footprint Update

Check the nutrients of your recipes in our App!

31% of greenhouse gases originate from the production and consumption of food. At the same time lifestyle illnesses like obesity, diabetes and cardiovascular disease are on the rise worldwide. Working with leading Swiss and international experts from institutions like Public Health Schweiz, The Oxford Martin Programme on the Future of Food and Barilla Food Centre, Eaternity aims to promote a culture in which health and sustainability are not in conflict.

Read the full update


This is a multi-stakeholder project. Scientific partners, experts and stakeholders are invited to come on board to secure quality, stimulate debate and fruitful exchange. Possible involvements range from active collaboration and carrying out reviews, to participation in workshops, or merely being kept up-to-date. Our long-term vision is to build a knowledge consortium on food and, its related environmental and health impacts.

Duration: 1.5.2015-31.10.2017
Project organization: Aleksandra Aleksandrowicz, Eaternity – | +41 79 560 74 60
Deputy: Judith Ellens, Eaternity –
Feldeggstrasse 4, 8008 Zürich
Scientific partner: Global Burden of Disease Project
Made possible by: Engagement Migros development fund