While the restaurant industry strives to create unforgettable customer experiences, it inevitably has a negative impact on the environment. From emissions from animal production and water used in the food chain, to food waste generated throughout the entire process, restaurants have a significant environmental footprint.
We have developed this guide to restoration sustainability :
to explain the impact of the restaurant supply chain on the environment
present examples of restaurants that manage to reduce their environmental footprint
as well as 8 sustainable practices to implement in your restaurant to reduce your establishment's carbon footprint
Reduce your restaurant's environmental footprint and save money
Have a 360-degree view of your inventory, sales and food costs. Identify your unprofitable ingredients or dishes that generate food waste.
Discover our integrations
Carbon footprint: what is it?
A company's carbon footprint is the amount of greenhouse gas (GHG) emissions produced by its activities.
Carbon footprint is typically measured in terms of annual footprint, which takes into account the impact of all key business activities over a calendar year, but it is increasingly common for companies to report taiwan contact number their footprint on a per-product basis.
Regardless of the measurement framework, the unit of carbon footprint is the tonne (i.e. metric tonne) of carbon dioxide equivalent (CO2e) . Carbon dioxide is the most commonly emitted greenhouse gas by human activities, but the CO2e unit allows all other greenhouse gases (such as methane and nitrous oxide) to be accounted for by expressing them in terms of carbon dioxide.
Carbon footprint and emissions accounting is a fairly common practice in large companies and is usually outsourced to a specialist consultancy firm. However, it is possible to get a reasonably accurate figure in-house using online tools and a spreadsheet. This figure will allow you to identify the most polluting activities in your establishment.
How to calculate (and offset) your establishment’s carbon footprint?
1. Identify material sources of emissions
Fossil fuel combustion is the largest source of man-made carbon dioxide emissions, so start by thinking about all the ways your establishment uses electricity: this could be in the operational management of your kitchen , whether you have electricity during off-peak hours, or how you buy ingredients (are they collected in bulk?).
2. Collect quantity data
Once you have been able to identify the key activities in your restaurant that generate a high carbon footprint (excessive electricity consumption), the next step is to quantify this consumption.