Our Story

An Exploration into The World of Veggie
Or: Why is it so hard to eat less meat?!

>carrots timeline
>carrots timeline

2016

>carrots-time-node

Carbon-Footprint Focused
Restaurant Framework

Key Learnings: Restaurants want to be more sustainable. But their first priority is making customers happy: they will offer what we ask for.

We started with a Carbon-Footprint Focused Restaurant Framework Key Learnings: Restaurants want to be more sustainable. They read the same articles diners read. It also makes sense from a cost point of view. But their first priority is making customers happy: they will offer what we ask for.

>carrots think footprint
>carrots timeline

08/16

>carrots-time-node

Focus on Vegetarian Food

Key Learnings: Plant-Based is the Future of Food. The veggie market is big with ~40% of the population trying to eat less or no meat.

Key Learnings: Plant-Based is the Future of Food. The veggie market is big with ~40% of the population trying to eat less or no meat. It’s also growing and it isn’t a ‘fad’. Even if consumers still mainly consider it from a health point of view, governments and industry consider the environmental aspects as well. Campaigns for eating less animal products are here to stay.

>carrots veg food focus
>carrots timeline

01/17

>carrots-time-node

Dish-Based Search Tool

Key Learnings: Logistics when eating out are one of the first problems a consumer encounters when eating less meat. For meat reducers, the desire to avoid meat does not trump other preferences like cuisine, budget, atmosphere or delivery options.

Key Learnings: Logistics when eating out are one of the first problems a consumer encounters when eating less meat. If veggie food is a focus, before choosing a restaurant, diners want to make sure that there will be dishes they like. However, for meat reducers, the desire to avoid meat does not trump other preferences like cuisine, budget, atmosphere or delivery options.

>carrots: dish based
>carrots timeline

05/17

>carrots-time-node

Chef’s Table Events

Key Learnings: Great chefs make great food,the problem is not showing diners that great veggie dishes exist, but helping them to consistently find those dishes, at their chosen price point and as part of their preferred social setting.

Key Learnings: Great chefs make great food. It’s relatively easy to surprise non-vegetarians with amazing veggie food. That said, the bigger problem is not showing diners that great veggie dishes exist, but helping them to consistently find those dishes, at their chosen price point and as part of their preferred social setting.

Have a look at our events at:

>carrots chefs table events
>carrots timeline

08/17

>carrots-time-node

Starter Kits

Key Learnings: We put together the 5 essential tips that overcome the initial challenges meat reducers face and packed it all up into a gift box with other great goodies.

Key Learnings: We know and understand what meat reducers want and need to meet their goals. We put together the 5 essential tips that overcome the initial challenges meat reducers face and packed it all up into a gift box with other great goodies.

Buy a gift box
>carrots starter kits
>carrots timeline

09/17

>carrots-time-node

Educational Events

Key Learnings: This audience wants to know how to include meat-free options in their lifestyle without changing it. They don’t ‘identify’ as vegetarian or vegan.

Key Learnings: There are plenty of events discussing and promoting the benefits of a vegetarian diet, and there are helpful tips for vegetarians and vegans. What we realized is that ‘meat reducers’ have very different needs and that there is a lack of information and guidance for this specific target market. This audience wants to know how to include meat-free options in their lifestyle without changing it. They don’t ‘identify’ as vegetarian or vegan.

>carrots think footprint
>carrots timeline

10/17

>carrots-time-node

New Rating Framework for restaurants

Key Learnings: We identified taste, variety and creativity of vegetarian food as the most important metrics for ranking restaurants based on the quality of their veggie offering.

With a New Rating System Key Learnings: We want to engage diners with the familiarity of the restaurant search tools they are already using but with a new rating system specifically focused on veggie food. We identified taste, variety and creativity of vegetarian food as the most important metrics for ranking restaurants based on the quality of their veggie offering.

Find a restaurant
>carrots think footprint
>carrots timeline

2018

>carrots-time-node

Helping Diners Explore Veggie Food They’ll Love - at their existing Point of Sale

Key Learnings: Our core target group (meat reducers) doesn't make Veggie their Number 1 Priority. To be successful, they need to be inspired, reminded and guided wherever they make food choices, especially when choosing restaurants or dishes. We partner with companies that help diners make those choices.

Key Learnings: Our core target group (meat reducers) doesn't make Veggie their Number 1 Priority. To be successful, they need to be inspired, reminded and guided wherever they make food choices, especially when choosing restaurants or dishes.

We partner with companies that help diners make those choices. Check out our partnership with CityMunch where we guide diners towards the restaurants that are ‘The Best Choice for Veggie’.

Explore on CityMunch
>carrots think footprint
scroll
Cookies help us deliver our services. By using our services, you agree to our use of cookies.