Food Service Operators
Standardized, defensible food emissions data across large-scale dining operations.
Where food shows up
Multi-site client dining
Universities, hospitals, corporate campuses, and institutions
Contract food service programs
On-site operations managed on behalf of client organizations
Centralized and distributed kitchens
Regional production kitchens and decentralized service locations
How GreenEats fits food service operations
Centralized visibility across clients and sites
Track food emissions by client, contract, and location
Menu structures that scale
Supports standardized menus, regional variations, and client-specific offerings
Operator-first workflows
Integrates into existing menu planning and operational processes
Primary outcomes
Defensible Scope 3 food emissions data
Operational data suitable for client ESG and sustainability reporting
Cross-contract consistency
Comparable emissions data across diverse client environments
Portfolio-level insight
Identify high-impact patterns across menus, regions, and clients
See how GreenEats works in your environment
Start with a pilot using your menus and operational data.
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