Carbon foodprint
What are the greenhouse gases and how can food service businesses influence the carbon footprint of their culinary offerings?
In addition to carbon dioxide (CO₂), there are other greenhouse gases that contribute to the greenhouse effect to varying degrees. To make the effect of the various greenhouse gases comparable, the greenhouse gas emissions are converted into CO₂ equivalents. CO₂ equivalents are designated by the abbreviation “CO₂-eq”.
The most climate-damaging greenhouse gases in food production are:
Methane
Produced, for example, in livestock farming and approximately 25 times more harmful to the climate than CO₂.
Nitrous oxide
Produced, for example, in artificial fertiliser production and approximately 300 times more harmful to the climate than CO₂.
CO₂
Released through energy consumption in transport, storage (especially also in packaging) and in the preparation of food.
Energy consumption and greenhouse gas emissions of food items depend heavily on the mode and distance of transport, the production methods used, and the food item itself. Another important aspect when purchasing food items is to pay attention to packaging.
Food service businesses have a significant influence on greenhouse gas emissions through their food choices because decisions for a climate-friendly food offer (vegetarian and vegan dishes) and a climate-friendly procurement policy (increased use of regional, organic and seasonally produced food) lead to considerable savings in greenhouse gas emissions.
