Climate Tracking Restaurant: The CO2 Outputs of Restaurants

In a world increasingly conscious of its carbon footprints, the spotlight is now turning towards an industry that’s been sizzling in the background - restaurants and their climate tracking efforts.

Beyond thinking about the mouth-watering aromas, delectable dishes, and unique cocktails, restaurant owners are looking at the environmental impact of their own hotspots and the urgent need to address climate change.

As we dive into this culinary journey, we’ll unveil the surprising CO2 outputs, uncovering how your business choices might be leaving a bigger mark on the planet than you’d expect.

We’ll explore:

• How to Categorising Carbon Emissions via Scopes
• The Average Scope per Restaurant
• How Restaurants can Reduce their Carbon Emissions

Sustainability in the restaurant industry is a pressing concern that requires immediate attention. With the growing awareness of climate change and its devastating impact on the environment, restaurants are under increasing pressure to adopt sustainable practices that reduce their carbon footprint and greenhouse gas emissions. In this section, we will explore the concept of sustainability in restaurants, its importance, and the benefits of adopting sustainable practices.

What is a Sustainable Restaurant?

A sustainable restaurant is one that operates with a conscious commitment to minimizing its environmental impact, supporting local communities, and promoting social responsibility. Sustainable restaurants aim to create a holistic approach that benefits not only their business but also the environment and society at large. This includes sourcing local and seasonal ingredients, reducing energy and water consumption, minimizing waste, and supporting ethical labor practices.

The Impact of Sustainability on Restaurants

The shift towards sustainability has led to multiple changes in restaurants, including a focus on energy conservation and waste reduction. Restaurants are now looking more carefully at their energy and water consumption, as well as their emissions and waste. By adopting sustainable practices, restaurants can reduce their environmental impact, lower operational costs, and enhance their brand reputation.

Categorising Carbon Footprint

Carbon accounting can categorize CO2 emissions into 3 categories known as ‘Scopes’. Understanding and measuring these categories is crucial for assessing the climate impact of a business. These allow a business to categorise the different kinds of carbon emissions it generates within its own operations and within its wider value chain.

Scope 1

This is the direct emissions of GreenHouse Gas (often referred to as GHGs) that a company makes from operations that are owned or controlled by the company itself. An example of this is the natural gas that is burned to power the stoves, ovens and other kitchen equipment within a restaurant.

Scope 2

Indirect emissions are the emissions made indirectly in the running of the company, such as purchased electricity, heating, lighting or cooling an office, or factory.

Scope 3

This is the big one, it relates to the indirect emissions generated by the business. For most businesses, Scope 3 accounts for more than 70% of their carbon and that is why it is crucial it is calculated and can then be dealt with.

Average restaurant emission scopes

Whilst this varies as restaurants’ practices and policies are all different, the rough percentages and a breakdown of the emission factors are given below. It is important to note that restaurant emissions contribute significantly to global greenhouse gas emissions, highlighting the need for strategies to reduce these emissions, such as sourcing locally and transitioning to renewable energy.

Scope 1: Between 15-20%

Natural gas usage: Fossil fuel consumption results in roughly 2-5 tonnes of CO2 per year, accounting for about 10-15% of total emissions and posing significant climate related risks.

Propane or other fuel usage: Approximately 1-3 tonnes of CO2 per year, making up around 5-10% of total emissions.

Refrigerant leaks: Varies significantly but might be around 0.5-2 tonnes of CO2 per year, contributing to roughly 2-5% of total emissions.

Scope 2: Anywhere from 10-30%

Electricity usage: On average a small business will use between 15,000- 25,000 kWh of energy a year whilst a medium to large business will use 25,000- 50,000 kWh of energy a year. Improving energy efficiency is crucial in understanding the significance of Scope 2 emissions, as it helps businesses identify and manage climate-related risks through frameworks like the Task Force on Climate-related Financial Disclosures (TCFD).

Scope 3: Often 70% and above

Broadly speaking these can be broken down for restaurants into the following categories:

1. Food supply chain: Highly variable but can range from 100-300 tonnes of CO2 per year, accounting for about 20-30% of total emissions.
2. Waste management: Depending on waste reduction efforts, it could be around 10-30 tonnes of CO2 per year, contributing to roughly 5-10% of total emissions.
3. Employee and customer travel: Varies based on location and number of customers/employees but can range from 5-20 tonnes of CO2 per year, making up around 5-10% of total emissions.
4. Supply chain and procurement: Varies significantly based on types and sources of materials but might be around 5-20 tonnes of CO2 per year, accounting for about 5-10% of total emissions.

These supply chain emissions are often the most substantial for restaurants, accounting for over 70% of total restaurant emissions. Climate related financial disclosures play a crucial role in assessing and reporting these Scope 3 emissions, helping businesses integrate the Task Force on Climate-related Financial Disclosures (TCFD) recommendations into their governance, risk management, and strategic planning processes.

The two most important criteria when looking at a restaurant’s CO2 emissions are the ‘food supply chain’ and ‘waste management’.

Food Supply Chain Emissions

These emissions encompass the entire lifecycle of food and ingredients, highlighting the importance of sustainable sourcing.

• Agricultural Emissions: Emissions generated during crop cultivation and livestock raising. Implementing regenerative agriculture practices, such as enhancing grassland management, improving soil health, and fostering biodiversity, can significantly reduce these emissions.
• Transportation Emissions: Emissions from moving food and ingredients from farms and suppliers to the restaurant.
• Processing and Packaging Emissions: Emissions associated with processing and packaging food items.
• Storage and Refrigeration Emissions: Energy use and emissions related to food storage.

Food Waste Management Emissions

Emissions related to food waste that occurs before reaching the restaurant, emphasizing waste reduction.

• Food waste: Emissions from disposing of food that is not consumed.
• Packaging materials: Emissions from waste generated by packaging materials.
• Other restaurant waste: Emissions from the disposal of other waste streams produced during the restaurant’s daily operations.
• Waste transportation: Emissions from transporting waste to disposal facilities (e.g., landfills or incinerators).

While there can be some overlap, it’s important to differentiate between these two categories. “Food Supply Chain Emissions” relate to the broader carbon footprint of sourcing and transporting ingredients, while “Waste Management Emissions” focus on waste generated within the restaurant itself. Both areas offer opportunities for reducing a restaurant’s overall carbon footprint.

Climate Change and Restaurants

Climate change is one of the biggest challenges facing the restaurant industry today. The production, processing, and transportation of food contribute significantly to greenhouse gas emissions, making the restaurant industry a significant contributor to climate change. Restaurants can play a crucial role in reducing their carbon footprint and mitigating the effects of climate change by adopting sustainable practices and reducing their greenhouse gas emissions.

Greenhouse Gas Emissions in the Restaurant Industry

The restaurant industry is a significant contributor to greenhouse gas emissions, with the production, processing, and transportation of food being major contributors. According to the United Nations Food and Agriculture Organization (FAO), the global food system is responsible for around 37% of global greenhouse gas emissions. Restaurants can reduce their greenhouse gas emissions by adopting sustainable practices such as sourcing local and seasonal ingredients, reducing energy and water consumption, and minimizing waste.

Energy Consumption and Carbon Footprint

Restaurants are significant energy consumers, making energy management crucial to reducing their substantial carbon footprint. The restaurant industry’s energy consumption is primarily driven by cooking equipment, lighting, and climate control. To reduce their carbon footprint, restaurants can invest in energy-efficient appliances, LED lighting, and optimize energy usage through smart building technologies. Additionally, restaurants can explore renewable energy sources, such as solar or wind power, to reduce their reliance on fossil fuels.

How Sustainable Restaurants Can Reduce Their Emissions

Restaurants can take various steps to reduce their carbon emissions and operate more sustainably by adopting sustainable practices. Here are five ways a restaurant can reduce its carbon emissions and reduce GHG emissions.

The Science-Based Targets initiative (SBTI) provides a benchmark for setting long-term emissions reduction goals, aligning with the United Nations Race to Zero campaign to achieve net-zero emissions by 2050.

The Science-Based Targets initiative (SBTI) provides a benchmark for setting long-term emissions reduction goals, aligning with the United Nations Race to Zero campaign to achieve net-zero emissions by 2050.

1. Improve energy efficiencyUpgrade to energy-efficient appliances and kitchen equipment to reduce electricity and gas consumption. Install LED lighting and motion sensors to optimize lighting use. Maintain and regularly service HVAC systems to ensure they operate efficiently.
2. Source sustainable ingredientsPrioritise locally sourced and seasonal ingredients to reduce the carbon footprint associated with transportation. Choose organic and sustainably produced ingredients to support environmentally friendly farming practices. Consider plant-based menu options to reduce the carbon emissions associated with meat and dairy production.
3. Reduce food wasteImplement portion control and food waste reduction strategies to minimise the amount of food that ends up in the trash. Compost food scraps to divert organic waste from landfills and reduce methane emissions. Train staff to manage inventory efficiently and track expiration dates.
4. Optimise transportationEncourage employees to use public transportation, carpool, or bike to work to reduce their carbon footprint. Use energy-efficient delivery vehicles if the restaurant offers delivery services. Minimise unnecessary trips for ingredient and supply deliveries through efficient scheduling
5. Reduce, reuse, and recycleMinimise single-use plastics and opt for eco-friendly, reusable, or recyclable packaging. Implement a recycling program and provide recycling bins for customers. Consider ways to up-cycle or repurpose food waste and other materials within the restaurant.

These steps are just a starting point, and each restaurant’s journey toward reducing carbon emissions will be unique based on its specific circumstances and priorities. Regularly monitoring and assessing emissions, setting emission reduction targets, and engaging with employees and customers about sustainability can also play a vital role in achieving more sustainable restaurant operations.

Measuring and Reporting CO2 Outputs

Carbon reporting, along with accurate measurement and reporting of CO2 outputs, is crucial for restaurants to understand their carbon footprint and identify areas for improvement. Restaurants can use various tools and methodologies, such as the Greenhouse Gas Protocol, to measure their emissions. Regular reporting and disclosure of CO2 outputs can help restaurants track their progress, identify opportunities for reduction, and demonstrate their commitment to sustainability.

Case Studies and Examples

Several restaurants have successfully implemented best practices in sustainable practices to reduce their energy consumption and carbon footprint. For example, a restaurant in California installed solar panels on its roof, reducing its energy consumption by 30%. Another restaurant in New York City implemented a composting program, diverting 75% of its food waste from landfills. These case studies demonstrate the potential for restaurants to reduce their environmental impact while improving their bottom line.

By adopting sustainable practices, restaurants can not only reduce their carbon footprint but also enhance their brand reputation, attract environmentally conscious customers, and contribute to a more sustainable food system. As the restaurant industry continues to evolve, it is essential for restaurants to prioritize sustainability and take proactive steps to reduce their energy consumption and carbon footprint.

In Conclusion

The world of sustainable restaurants, with all their culinary delights, also holds a significant role in our planet’s carbon footprint and climate action. As we’ve journeyed through this exploration, it’s clear that the CO2 outputs of restaurants go far beyond the confines of their kitchens.

From farm to table, from the ingredients’ origins to the waste produced, every aspect of the restaurant industry impacts our environment. The good news is that as awareness grows, so does the commitment of many restaurants to reduce their carbon emissions. Initiatives like sourcing local, sustainable ingredients, implementing energy-efficient practices, and reducing food waste are steps in the right direction.

As conscientious diners, we also have a role to play. By choosing restaurants that prioritise sustainability and supporting their efforts, we can contribute to a more eco-friendly dining culture.