Meal Analyser Demonstration – Menus, and waste disposal
Now we know the emissions of each individual recipe we can continue to calculate the total impact of your meal service. In the second part of the demonstration we have again used Spaghetti Bolognese (with the meat) as part of a typical service.
This time choose your four dishes by using the drop downs. Two different mains, one side, and a dessert. Then also include how you currently dispose of the waste.
* For 100 servings, with uptake split evenly between hot options and baked potato, and 100% uptake of dessert. Excludes emissions for downstream transport and kitchen activities
Now you can see that for 100 servings of the most intensive carbon menu the total carbon emissions are 85.13 kgs CO2e per kg. For the lowest carbon menu the same figure is only 39.03 kgs CO2e per kg. A reduction of 54.15%.
We have included one further step in the process which is waste disposal. Select whatever menu you like and then change between the three methods of disposal, you will see for yourself how significant this element is. After ingredients, disposal (and the reduction of plate waste) are the most important factors in carbon emissions. Both composting and incineration produce an actual reduction in total carbon. This is because of the substitution of fossil fuels with the gas produced.
We hope this short demonstration shows both how important a rigorous methodology is to accurately calculate carbon emissions and how much useful information that then gives you to plan your carbon reductions.
To find out more about the meal analyser tool and how you can use it for your operation contact us directly.