The beelong indicator is a sustainable entrepreneurial initiative at EHL built on the principle that the restaurant industry, as a major consumer of foodstuffs, has a pioneering role to promote sustainable consumption.

Developed as a bridge between environmental theory and on-site applicability, the beelong indicator’s mission is to reduce the environmental impact of foodstuffs and contribute to improve the worldwide quality of food systems by providing practical solutions for the restaurant industry.

On field, it assesses the impact of the five main food related criteria-groups: product origin, method of production, product transformation, climate and resources.

Using the beelong indicator, an ingredient, a dish, or an entire restaurant can obtain an evaluation between A and G assessing its environmental performance.



The initial principle of the beelong indicator was established in 2008 by a group of students from the Ecole hôtelière de Lausanne (EHL) concerned about the environmental impact of their food. The beelong indicator aimed to answer two simple questions: how can we choose the most environmentally friendly products? What criteria other than price, quality and packaging can be used?

With these questions in mind, beelong – the ecological food indicator – was born.

The Beelong indicator, originally named BEST, was first tested by students in different restaurants on the EHL campus between 2008 and 2012, and was then incubated at EHL. The project is led by Charlotte de La Baume, an EHL alumna passionate about food and sustainable development.

Following the great interest and enthusiasm in the project, the first prize of the Genilem competition in 2013 was awarded to the beelong indicator project.

After a two year pilot-phase supported by EHL and various partners, the project officially takes off in 2015 as a startup within EHL’s Business Incubator.

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