Fossil fuel emissions remain a topic of discussion, and with good reason. Despite worldwide efforts to reduce carbon dioxide levels in the atmosphere, oil, coal and natural gas emissions continue to hamper efforts to limit global warming. How do businesses measure their carbon footprint in the food and beverage sector? What sustainability initiatives by restaurants make a difference?
Measuring a Restaurant’s Carbon Footprint
Calculating a restaurant’s carbon footprint takes a little work, but the effort is worthwhile. You can then constantly monitor the results thereafter.
You calculate the carbon footprint by multiplying data of the activity that generates greenhouse gas (GHG) emissions by the amount of greenhouse gas each activity emits. This activity data comprises three scopes:
- Scope 1: The heating, vehicles, equipment, refrigeration, waste facilities and manufacturing a restaurant controls that generate GHG emissions
- Scope 2: Indirect emissions from the restaurant’s lights, water heaters, equipment and other energy consumers
- Scope 3: GHG emissions that a restaurant influences but doesn’t control
Scope 3 is the most complicated because it includes several categories — purchased goods and services, capital goods, fuel, generated waste, food processing, and more. This exercise clearly shows how much GHG each scope’s activity generates. Restauranteurs can then devise a plan to reduce their carbon footprints further in the future.
Easy Ways to Reduce a Restaurant’s Carbon Footprint
Even if it can’t measure GHG emissions, a restaurant contributes to sustainability in several ways by reducing its carbon footprint. These day-to-day ideas leave a positive environmental imprint without needing specific measurements.
Reduce Plastic Use
Plastic remains highly prominent in society, especially in packaging. An excellent way for restaurant owners to monitor their carbon footprint is by inspecting the supplier deliveries the establishment receives. It’s too easy to take deliveries for granted, unpack them and dispose of their packaging without a second thought.
Restaurant owners can speak to suppliers about their plastic-free packing options. Although likely more pricey, they weigh the cost difference and the eatery's environmental impact before deciding on the best route. Usually, these days, they’ll choose to do the right thing by being eco-friendly. Being eco-aware is a marketing tool that goes a long way — if you hear about an establishment’s sustainability practices, you may support it more.
Restaurants and customers prompted many locations to ban plastic straws, but too many still use plastic utensils for deliveries. Nowadays, you can find bamboo, wooden or Areca leaf cutlery, which are all biodegradable. Another novel idea becoming popular is edible cutlery made from flour, water, spices and flavorings, with all the ingredients being compostable.
Minimize Food Waste
All restaurants have food that spoils without reaching the guests. When you combine these items with unwanted leftovers, the waste capacity is enough to create headaches in the quest to be eco-friendly. Any unused food needs disposal, but the secret is to find ways to do so without using the dumpster, which will increase harmful emissions.
If your favorite restaurant has direct contact with a nearby shelter, there’s already a worthy disposal route. Unspoiled food is a valuable commodity to shelters and soup kitchens. If a restaurant doesn’t part with the food immediately, they can freeze and distribute it at their convenience. Refrigerated foods like leftover rice are good for three to four days of fridge storage.
When looking to buy in bulk to save but being wary of food spoilage due to a lack of temperature control, cold storage specialists that store large quantities of food and other perishables are necessary. They could even adjust temperatures to suit restaurants’ needs on request.
Conserve Energy and Water
Energy-efficient commercial cooking equipment saves money compared to traditional appliances. For example, air fryers provide a tasty and healthy alternative to regular cooking while cutting utility costs. With several available air fryer options, it’s possible to prepare everything from pork chops to seafood and donuts.
Fitting a restaurant with LED lighting lowers GHG emissions and reduces electricity costs. CFL bulbs are other alternatives — although not as energy-efficient as LEDs, they generate more light where necessary and conserve power compared to standard incandescent lighting.
Energy Star-certified dish machines save thousands on energy bills, meaning less fossil fuel emissions. Regular maintenance of refrigeration units removes electricity-wasting dust from clogging the condenser coils, as the unit doesn’t need to work as hard. Placing unheated hand dryers in restaurant bathrooms saves energy compared to standard ones.
Water filters minimize mineral deposits and calcification in water line-connected appliances, making them more efficient. Also, you’ll see low-flow spray valves and aerators in many restaurants, reducing water bills by promoting less gallon-per-minute consumption.
Measuring or Monitoring: Both Reduce Carbon Footprints
Although officially measuring a restaurant’s carbon footprint allows for more accurate greenhouse gas monitoring, initiating and monitoring sustainability practices means the establishment is becoming more environmentally aware. Its carbon footprint will decrease, and it will be more eco-friendly when you visit.