Getting people to switch to environmentally sustainable food options through labels is not new: hundreds of food labels exist, from ones that certify organic, to those that promise sustainable fishing. The company has teamed up with the university for a trial at more than a dozen of its cafeterias across the UK to see if a label can change the way people eat. She is an employee in the Birmingham headquarters of the UK division of the food services business Compass Group. “It probably does help you to start making some choices,” said Natasha King, while eating a plant-based hot meal. Researchers at Oxford University have analysed the ingredients in every food item on the menu and given the dishes an environmental impact score, vegetable soup (an A) to the lemon, spring onion, cheese and tuna bagel (an E). Next to the sandwiches and hot and cold dishes is a small globe symbol, coloured green, orange or red with a letter in the centre from A to E. I t’s lunchtime at a workplace cafeteria in Birmingham, and employees returning to work after months away during the coronavirus pandemic are noticing something has changed.
