For Plant-Based Campus partners
One Planet Plate Checker
An Independent Tool
Plant-Based Campus does not endorse One Planet Plate and is not officially affiliated with it or with WWF, which runs the One Planet Plate programme. This checker is an independent planning aid. Only WWF and its approved calculation tools can confirm that a dish qualifies for the One Planet Plate label.
How It Works
Add Your Ingredients
Search 899 plant-based foods and enter the raw weight of each one for the whole recipe. If something isn't listed, type its name and its CO₂e figure from your supplier.
Set The Portions
Choose lunch or dinner, breakfast or snack, and how many portions the recipe makes. The checker works out the footprint of one portion.
Confirm Your Sourcing
Tick the sourcing requirements as you confirm them, such as organic rice, potatoes, onions and carrots.
Fix And Save
See whether the dish passes. If it doesn't, the checker suggests swaps or smaller amounts you can apply in one click. Save dishes to your menu and copy a summary for the university.
Check The Nutrition
See energy, protein, fibre, fat, sugars, salt and key vitamins and minerals per portion or for the whole recipe, from the national CIQUAL food composition table.
Plant-Based Ingredients Only
Only plant-based ingredients can be added. Meat, fish and seafood, dairy, eggs, honey and products made with them have been taken out of the database. If you type one in, the checker won't add it and suggests plant-based alternatives instead.
Products that may contain animal ingredients, such as cakes, pastries and creamy sauces, are left out too. Always check the label of bought-in products.
What One Planet Plate Requires
Climate Budget
- Lunch or dinner: 0.5 kg CO₂e per meal. Breakfast: 0.4 kg. Snack: 0.2 kg.
- The budget covers everything served as the meal, including sides, sauce, salad and bread. Drinks are not counted. For a buffet, use one normal portion.
- WWF also allows the budget to be met across a week's menu (11 kg CO₂e per person per week), but universities usually ask for each dish to meet it.
Sourcing For Plant Ingredients
- Cereals, rapeseed, potatoes, onions, carrots and rice must be certified organic, including products made mainly from them, such as bread, pasta, flour, rapeseed oil and margarine.
- No ingredient may be rated orange in WWF's Veggie Guide. Avocado, almonds, cashews, coconut, dates, hazelnuts, mango, olives, pistachios, sesame and walnuts are acceptable only if organic. Bananas and cocoa must be organic or Rainforest Alliance certified. Green beans and sugar snaps must not come from Africa or South America. Asparagus must be organic and grown in Europe. Papaya isn't allowed in any form.
- Spices, garlic, chives, breadcrumbs, panko and oat drink don't need to be organic. A plant ingredient that makes up under 25% of a bought-in product is exempt, which is why plant drinks and most sauces have no sourcing rules.
Source: WWF Sweden, One Planet Plate, criteria 2021 and the appendix of additions (March 2023). Check with your university for any extra requirements.
Where The Numbers Come FromThree open datasets, all free to reuse with credit: two for climate figures and one for nutrition.
SU-EATABLE LIFE v2 (May 2021)
193 plant-based foods
Climate figures, backed by 586 published sources
AGRIBALYSE v3.2
706 plant-based foods
Climate figures for plant-based products sold in France, by life-cycle stage
- From
- ADEME (French Agency for Ecological Transition) and INRAE
- Licence
- Licence Ouverte / Open Licence 2.0 (Etalab)
- Cite as
- ADEME, AGRIBALYSE v3.2: Détail par étape.
- Links
- Dataset · Method
CIQUAL 2025
3,484 foods in the table
Nutrition for 883 of the checker's foods, from the national food composition table
- From
- ANSES (French Agency for Food, Environmental and Occupational Health & Safety)
- Licence
- Licence Ouverte / Open Licence 2.0 (Etalab)
- Cite as
- ANSES. Ciqual French food composition table, 2025.
- Links
- Dataset · Method
Climate Figures
SU-EATABLE LIFE figures are the median of the published footprints the dataset's authors collected for that food. When a food has only a few studies, the authors recommend using the median for its wider food group instead, and the checker follows that advice. The checker shows every study behind a figure.
AGRIBALYSE figures add up the life-cycle stages from farm to shop. ADEME's final stage (the shopper's trip home, storage and cooking at home) is left out because a restaurant buys the product and cooks it itself. AGRIBALYSE models food consumed in France.
If your supplier or calculation tool gives a figure, enter it as your own figure and the checker uses it instead.
Nutrition
CIQUAL is the French national food composition table, published by ANSES. AGRIBALYSE products link to it by the code they share. SU-EATABLE LIFE foods were matched to the closest CIQUAL food in the same state (raw, dried, canned or cooked) and checked by hand. Each ingredient's “Sources” shows which CIQUAL food it uses.
Sourcing Requirements
The checker assigns sourcing requirements from each product's name and food group, using WWF's criteria and the Veggie Guide's ratings. For mixed products these are a starting point; use “Change” to correct them for your product.
Before You Label A Dish
The RISE climate database that several WWF-approved tools use is not openly licensed, so it isn't included. To use the official label, WWF requires the climate figure to come from an approved calculation tool (Klimato, Plate Impact, Mashie, Matilda or the Dietist Net climate module) and purchase records showing the sourcing rules are met. Use this checker to plan dishes, then confirm them in your tool.
Made by Plant-Based Campus to help partners making plant-forward menu changes. Plant-Based Campus does not endorse One Planet Plate and is not officially affiliated with it or with WWF.