Ecotarian

Ecotarian helps kitchens, caterers, hospitals, schools, restaurants, and event venues measure and reduce the environmental impact of meals without compromising taste, cost, or practicality. Its platform analyses recipes ingredient by ingredient, estimates impacts across CO₂e, water use, land use, and nitrogen emissions, suggests lower-impact ingredient swaps, and turns those insights into clear labels and reporting that can support Scope 3 and CSRD-ready sustainability work. The company’s approach is built on academic research and collaboration with the VUB research group HOST, and it emphasizes simple, science-based tools that make sustainable food choices visible at the point of decision. The team page shows a small specialist team led by Lise Vermeersch, the founder and scientist, alongside Laura Switten in marketing and sales. Ecotarian also works closely with researchers to strengthen its data and visualisation methods, and it extends beyond software through workshops and tailored sustainability journeys for organisations that want more hands-on change. Its mission is to raise awareness of the power of food for both human health and the planet, and to make it easier for organisations to serve healthier, more sustainable meals at scale. For healthcare settings, Ecotarian specifically supports hospitals and care institutions, helping them provide nutritious meals for patients, residents, visitors, and staff while reducing footprint and improving communication around meal impact.