La Boca te Lia puts sustainability at the heart of its food offering

From a food company with no environmental data to a system that measures the carbon footprint of its products, ingredients and operations, standing out in an increasingly demanding market.

La Boca te Lia is a catering and food company committed to sustainable gastronomy. It works with locally sourced ingredients, carefully crafted recipes and a business model that seeks to minimise the environmental impact of its entire value chain, from ingredient sourcing to customer service.

Before

The previous situation

Environmental commitment without supporting data

The company had clear sustainability values but lacked data to quantify and communicate its real environmental impact.

Unknown ingredient footprint

Most of the environmental impact in food comes from agricultural ingredients, but there was no accessible tool to calculate it.

Corporate clients demanded environmental data

Corporate catering clients were starting to request sustainability reports and carbon footprint data for the services they contracted.

No baseline for reduction targets

Without reliable baseline data, it was impossible to set concrete reduction targets or measure progress towards more sustainable food.

After

What changes with Dcycle

Corporate footprint measured and tracked

Scopes 1 and 2 fully measured: emissions from kitchens, facilities, own transport and energy consumption across all operations.

Ingredient footprint calculated

Emissions calculation started for the main agricultural ingredients, with specific factors for each food type and origin.

Data for corporate clients

Ability to report the carbon footprint of catering services to corporate clients with verifiable data and recognised methodology.

Basis for eco-design decisions

With data per ingredient and dish, the team can make informed decisions about which recipe changes have the greatest environmental impact.

Continuous improvement

From intuition to data in sustainable gastronomy

Operational footprint

Measurement of direct and indirect emissions from operations: kitchens, facilities, transport and energy across all company activities.

Scopes 1 and 2 fully covered.
Historical data available for benchmarking.

Ingredient footprint

Impact calculation for the main ingredients used, with specific emission factors by food type, origin and production method.

Footprint by food category (meat, vegetables, dairy).
Basis for comparing alternatives and making decisions.

Menu eco-design

With per-ingredient data, the team can design more sustainable menus, identify which substitutions have the greatest impact and communicate this to clients.

Ingredient ranking by environmental impact.
Ability to offer menus with a certified footprint.

Communication and differentiation

With verifiable data, La Boca te Lia can communicate its environmental commitment with evidence, differentiating itself from competitors in the corporate market.

Sustainability report for corporate clients.
Differentiation in tenders with environmental criteria.

Results

Results that transform the company

A1,2

operational scopes fully measured

1st

ingredient footprint calculation in the sector

100%

ability to report to corporate clients

Support

Support designed for sustainable food

The Dcycle team supported La Boca te Lia in defining the most suitable methodology for the food sector and in calculating the footprint of its key ingredients.

Methodological adaptation to the catering and restaurant sector
Support in identifying and calculating ingredient footprint
Guidance on communicating sustainability data to clients
Support for menu eco-design and sustainable proposals

Our team

The people behind the impact

La Boca te Lia Team

La Boca te Lia

Cecilia Bayas

Dcycle

Ana Romero