Let us set a good example

Food production is a significant source of environmental impact, so we have decided to focus our attention on how to help businesses reduce it and how to share the efforts made with the market and the general public.

We asked ourselves how we could set a good example…

We thought it was a good idea to offset the CO2 emissions generated by the nutrition of our team.

How did we do it?

By purchasing certified carbon credits generated through a project by Carbonsink that deals with replacing kitchen stoves in some villages in Mozambique to improve their energy efficiency, on the one hand contributing to the improvement of living conditions of people and on the other reducing emissions. The project activities will lead to a decrease in the use of woody biomass, contributing to the fight against deforestation in favour of local biodiversity.

Yes, but how much emissions are we talking about?

Our estimations started from the value of 25 kg of CO2 generated to produce the food needed by a person in one week, which can be easily found published (for instance, in the book “ tran. “The sustainability of meat and cured meats in Italy”). Multiplying this value by the weeks in a year, we would reach 1.3 tons; to be sure not to make mistakes, we decided to be very cautious and offset 5 tons per year for each of us.



  • Annual reduction of 30,000 t CO2 and contribution to climate change mitigation
  • Reduction of deforestation rate and protection of local biodiversity

Social and Economic

  • Decrease in annual expenses for the purchase of coal
  • Reduction of respiratory diseases and injuries caused by exposure to fires
  • New job opportunities for local communities
  • Economic and sustainable development of the country