By offering discounts to users ordering food from restaurants and online food services that have met the Carbon Codes sustainability criteria, co-founder Rhim Shah (MEngineering Science, 2018) and the Carbon Codes team hope to help save the planet one meal at a time.
Users can sign up for free through the Carbon Codes website to get discounts from Oxford venues including Za’atar Bake, BBuona, Better Nature, and V-Giyan.
Carbon Codes uses industry expert approved criteria to assess the sustainability of dishes from subscribing restaurants and online businesses. These criteria include ingredients being primarily plant based, no red meat, sustainably and responsibly sourced seafood, and reusable, recyclable or compostable packaging.
The start-up has developed following liaison with Oxford’s Said Business School and support from the Liber Project who have facilitated talks with business experts and mentoring from MBA students and SBS entrepreneurship experts. Through Oxford’s Career Connect Micro Internship Programme, Carbon Codes has found six Oxford students who will work on digital marketing for the new platform.
“Oxford has been the test region for the project but we are hoping to expand in the near future,” said Rhim. “Our vision is to scale Carbon Codes to London and Bristol after raising a seed funding round.”
“During the lockdown it has been extremely difficult to operate” he admitted adding that the original timings of their launch coincided both times with national lockdowns.
However, the number of subscribers to Carbon Codes is growing rapidly and more restaurants and food providers are showing interest in joining the platform. A mobile Carbon Codes app is in the final stages of development and will be launched soon.
Rhim and the Carbon Codes team, Giovanni Raiteri (PPE, 2018), Sten Agnefjall (Economics and Management, 2018), Louis Egerton Legum, (Biology, 2018) and Edwin Lock (Merton), have been invited to speak about the project to King’s College London next term and are working with Oxford SU’s Planet Pledge team to further promote the business.