In Brussels, sustainable gastronomy is progressing step by step, driven by a strong conviction: producing better, sourcing better, and better understanding what ends up on our plates. Yet behind every dish, restaurateurs and caterers face a familiar challenge: the difficulty of clearly measuring their environmental footprint. Monitor your Foodprint, a European TASTE project led by the Brussels‑based event caterer Freddy Met Curry, was created to address this very issue.
The ambition is clear: to offer actors in sustainable food a digital tool capable of gathering, structuring and making readable all information related to the production of a dish. A new way of thinking that opens the door to a more transparent, more conscious cuisine, better equipped to reduce its footprint.
The heart of the project: reconciling production, costs and impact
For Jérémie Lambin, founder of Freddy Met Curry, the idea stems from daily experience. After years juggling Excel, Notion and Odoo to track production costs and real impact, his team reached a certainty: the catering sector needs a single, intuitive tool capable of precisely modelling every step of food production.
In this holistic approach, everything counts to paint an honest picture: the geographical origin of each ingredient, the type of packaging used, the exact quantity of raw materials, the preparation steps in the kitchen, human labour and the volume of waste generated. The strength of the tool lies in its ability to intimately link these data points, allowing users to visualise financial cost and environmental impact simultaneously. It provides food professionals with a genuine decision‑making dashboard for transparent arbitration.
To anchor the tool in the sector’s daily reality, Freddy Met Curry partnered with a committed Brussels ecosystem: the creative café Craft Studios contributes expertise in convivial creative spaces, Bru 58 shares the operational challenges of a high‑traffic urban rooftop, the social brewery 100 PAP brings its vision of solidarity and the fight against poor housing, while Chouette Canette adds its know‑how in local production of organic maté in recyclable cans. Together, with technical support from Enobase, they test and shape a modular solution designed by and for the artisans of the transition.
A shared ambition at European level
This Brussels‑based initiative resonates beyond Belgium’s borders and aligns fully with the objectives of the EU‑cofunded TASTE programme. Centralising data provides a concrete lever to eliminate waste, optimise resources and strengthen SMEs’ resilience in the face of ecological requirements. Built on standardised production logic, this pilot tool is highly replicable. It is meant to be shared to inspire and equip other sustainable gastronomy professionals across Europe.
Ultimately, the initiative led by Freddy Met Curry demonstrates that technology and human values can work hand in hand for the planet. By bringing together a community of passionate local entrepreneurs around a shared measurement tool, the project shows that impact assessment is not merely a regulatory constraint but a collective opportunity for reinvention in sustainable tourism. By structuring transparency, ingredient by ingredient, we can strengthen the sustainability of tomorrow’s European gastronomy.
