Yoghurt Barn is the first Dutch hospitality formula to become climate-positive. This means that from now on every guest will have a positive impact on the climate. With this, the company sets the new standard in sustainable catering and hopes that other formulas at home and abroad will follow suit. Yoghurt Barn launched its new sustainability strategy on 22 April, during the 50th anniversary of Earth Day.

Yoghurt Barn exists 8 years now and has 13 branches. Each branch focuses on feel good food. Guests can choose from a wide range of organic and vegetable yoghurt delicacies. Sustainability has always been one of the three DNA pillars. But the company wants to do even more and anticipate the coming guidelines of the World Wildlife Fund (WWF) and the UN that go beyond climate neutral operations.

Measure, reduce and compensate. With this 3-step sustainability strategy, Yoghurt Barn contributes to the fight against global warming. A few months ago, the company carried out a 0-measurement of the business model and emissions. At Yoghurt Barn, some 85% of the entire CO₂ emissions lie in the food chain, together amounting to 1,000 tonnes of CO₂. By way of comparison: that’s about the same emission from a diesel car driving 150 laps around the world. The company then took sustainable measures to reduce the emissions of all types of greenhouse gases in their operations as much as possible. Where that is not yet possible, we opted for climate compensation. This is a continuous process.

By mapping the full CO₂ footprint of the company, the measures could be worked out in detail. To illustrate: one new to-go cup does not emit 14, but only 3 grams of CO₂. In addition, Yoghurt Barn uses 100% sustainably generated electricity. Solar panels will be placed on several buildings and other buildings will follow soon. Yoghurt Barn compensates the remaining emissions through reforestation projects by the Trees for All foundation. This will make Yoghurt Barn not climate neutral, but even climate positive. In concrete terms, this means that more greenhouse gases are being stored than are being emitted and that is a first for the Netherlands, certainly in the hospitality industry.

More info : yoghurtbarn.nl.