The carbon footprint in catering
What is a carbon footprint assessment?
A carbon footprint assessment is a tool for calculating the carbon footprint of a company or individual. This process makes it possible to identify the organization's emissions by activity category, and therefore to take specific actions to effectively reduce the carbon footprint.
But what exactly is a carbon footprint?
This is the total amount of tonne of CO2 equivalent produced by a person, an activity or a good for a given period.
Why conduct a carbon footprint assessment?
Understanding the energy footprint of an activity allows for the identification of strategic priorities to build a long-term vision. Conducting a carbon footprint assessment raises awareness of an organization's vulnerability in a world striving for carbon neutrality, while simultaneously evaluating our environmental impact. It's also a way to align your company with a more ethical and sustainable approach.
A carbon footprint assessment offers other advantages for a restaurant. For example, it can be a differentiating factor compared to the competition, especially as consumers increasingly turn to sustainable food. It can also strengthen and lend credibility to your positioning if you already consider yourself a sustainable and eco-responsible restaurant.
It's also a sign of trust, because conducting a carbon footprint assessment requires complete transparency about the company's activities. Communicating about this process also demonstrates that there's nothing to hide and that the company is committed to improvement.
Like many CSR initiatives, carbon footprint assessments also have financial advantages. They help identify the most energy-intensive areas, which are often also the most expensive for the company. Reducing energy consumption also means saving money!
What is analyzed in a carbon footprint assessment?
When discussing carbon footprints, the term " SCOPE " is often used. In carbon accounting, a scope is simply a perimeter of analysis, and there are three of them:
Scopes 1 and 2 are mandatory. Scope 3 is optional; however, it allows for the identification of the most opportunities to reduce carbon footprint. For more details on the scopes, please visit the ADEME . Note that a GHG emissions assessment is mandatory for companies with more than 500 employees .
Conducting a carbon footprint assessment means questioning one's activity in order to understand how to reduce emissions in the most impactful way possible.
More than just individual reflection, sometimes entire sectors need to be questioned. The tourism industry, for example, is responsible for the emission of 118 million tons of CO2 equivalent. Restaurants alone account for 6% of these emissions. Reducing greenhouse gas emissions from restaurants would therefore have a significant impact on the overall carbon footprint of tourism.
How to conduct a carbon footprint assessment in your company?
As is often the case, a well-established process must be followed, so as not to forget any steps!
- Raising awareness ! As with many sustainable development initiatives, it's essential that all stakeholders understand the ultimate goal and the benefits of carbon footprint assessment. Often, those who are more aware are also the most committed to the process, finding greater meaning in their work.
- Defining the scope of the study is key . This primarily involves deciding how far to extend the assessment, while remaining relevant to the company's operations. However, it's essential to consider both the organizational scope (defining the company's sites and facilities) and the operational scope (scopes 1, 2, and 3).
- Collecting the data . This is often the longest step, and the one where you need to be as precise and meticulous as possible. This collection must take into account all internal and external data relevant to the scopes defined by the company.
- The analysis of the results. This involves analyzing the balance sheet. We rank the items according to their level of dependence on fossil fuels.
- Establish an action plan. This means implementing a proactive approach to reducing greenhouse gas emissions in your operations. Don't hesitate to involve all your stakeholders in this process; collaboration often leads to innovative solutions! Actions and objectives are typically proposed for both the short and long term, depending on the priorities assigned to energy-intensive areas.
- Launch the actions. In addition to actively implementing them, it's essential to communicate about them and ensure the project's continuity. It's also crucial to verify that the actions are effective and align with the company's objectives.
And in the restaurant industry, what would a carbon footprint assessment look like?
Awareness-raising:
It can be beneficial to bring together your staff, as well as your suppliers and other partners with whom you work regularly. The aim is to raise awareness about the importance of measuring your carbon footprint in order to try and limit your environmental impact. This time can also be used to train your stakeholders on eco-friendly practices to adopt at work.
The scope of the study:
Two options are possible: conduct only scopes 1 and 2, or go further to obtain more significant results by choosing to include scope 3. For restaurant chains, everything depends on the objectives. It is possible to conduct the assessment on a single establishment, on the entire chain, or only on the company headquarters. The choice of the study scope must be carefully considered and reflect the company's actual activity. Keep in mind that the broader the scope, the more actions can be taken.
Data collection:
A multitude of data points can be collected for a carbon footprint assessment, so it's essential to choose the most relevant ones for your specific industry. In the restaurant sector, for example, you might collect data on:
- Energy consumption (electricity, gas, renewable energies etc…).
- The journeys made by people working in the establishment (means of transport, distance, frequency).
- The carbon footprint of the products used in production (raw materials, but also packaging).
- The routes taken by supplies (distance, means of transport).
- Waste management (type of waste, quantity, recovery or not).
- Water consumption.
- Cleaning products.
- Any other element you deem necessary to include in your carbon footprint, the list is exhaustive and specific to each establishment.
Analysis of the results:
- Raw materials: 80%
- Energy consumed by the restaurant: 10%
- Freight transport: 5%
- Other (equipment, employee travel, waste management): 5%
This data allows us to create a hierarchy for the future action plan. We must prioritize action on raw materials, then on energy, for example.
Establish an action plan:
Raw materials represent the area where you can most significantly reduce your greenhouse gas emissions. Here are a few examples of possible actions:
- The carbon footprint of food varies significantly. It can therefore be worthwhile to plan your menu around foods whose production releases less carbon! This doesn't mean completely giving up meat, whose production releases more CO2, but simply reducing your consumption. You can also choose local producers to lower the product's impact and support your local economy.
- Consume local and seasonal produce! In addition to the positive impact on the economy, this helps to reduce emissions related to the transport of raw materials, but also to production which is often less polluting.
- Reduce your menu to focus on a selection of quality products. The longer the menu, the more products are likely to be wasted. A short menu is also often seen by customers as a sign of quality.
- Be creative in your kitchen, and learn to use all the products at your disposal, even non-standard products that would otherwise be wasted.
- Optimizing orders and deliveries, to try to reduce transport, and to shave off a few kilos of carbon equivalent per kilometer.
Be mindful of energy consumption!
A restaurant consumes a lot of energy, whether in the kitchen, for storing supplies, or for heating and cooling the dining area. There are also several ways to reduce energy consumption, which is not only good for the planet but also for your wallet.
- Sourcing yourself from renewable energy, or at least partially so, requires researching your energy supplier and exploring all available options to make the most sustainable choice possible.
- Experiment with different and less energy-intensive cooking techniques such as induction, ceramic or electric hobs.
- Implement energy-saving processes by analyzing peak and off-peak hours and using energy-efficient equipment. It is also advisable to unplug electrical appliances when they are not in use to avoid passive energy consumption.
- Use water-saving devices, which can reduce water flow by up to 70%. It's also a good idea to install motion-sensor taps in toilets to prevent them from being left open too long.
- Use a smart thermostat to only heat when it is actually needed.
- Pay attention to your kitchen layout, especially for appliances that use ventilation to cool down. Without proper ventilation, the appliance will consume more energy!
...and waste management
Waste management is a key element in reducing your carbon footprint. The first step is to identify the types of waste produced and in what quantity.
There are 4 main types of waste found in a restaurant:
- food waste;
- packaging and containers (including paper towels);
- used oils;
- grease trap residues;
Once the waste has been identified, the first step is to reduce it at the source. To do this, it can be helpful to conduct a more in-depth analysis of the waste to understand which levers can be used to reduce it upstream.
Some actions to reduce your carbon footprint related to waste.
- Look for "naked" products, that is, products sold without packaging or with as little packaging as possible. This is particularly easy for fruits and vegetables, for example.
- Recycle and compost whenever possible. There are many solutions for setting up a compost system, through companies or associations that can help you.
- Donate unsold but still edible food to food banks. You can also use anti-waste apps.
- Glass bottles are being recycled better and better! Alternatively, a deposit system might be preferable, although it requires a little more logistics.
There are, of course, dozens of other ways to reduce your carbon footprint and become more responsible in your business. It's up to each individual to find what best suits their team and the type of catering they offer . CSR and carbon footprint professionals can also support you throughout the carbon footprint assessment process.
There are also online platforms For example, Klimato enables restaurateurs to calculate the impact of their dishes, monitor their emissions, and guide their customers in selecting low-carbon meals thanks to their labels.
It is now up to you to implement these actions within your establishments! Do not hesitate to communicate and meet regularly with your teams to review the action plan.
You have to be flexible on certain aspects, without losing sight of the ultimate goal: reducing the environmental impact of your restaurant by preparing it for the future.
Sources: A deme ; Greenly.earth ; Youmatter ; Hr-info ; The Fork ; Lightspeedhg ; Restoration 21 ; Eco2initiative ; Pandobac .
FOR A BETTER FUTURE
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