Meal Analyser Demonstration – Recipes

Thank you for your interest in Meal Analyser. In this demonstration we are going to show you two of the steps in the process that we use to calculate the carbon impact of your meal service. You will have the opportunity to play with the various components so that you can see for yourself how what you do, or do not do, can change your carbon impact.

Both steps are built around Spaghetti Bolognese. A classic in almost all meal services. First use the recipe breakdown shown below and try substituting alternative ingredients. See how changing the recipe changes the carbon impacts.

* Calculations use carbon emitted per Kg of ingredient.

Changing from beef mince to lentils reduces the carbon impact per portion from 1.29 kgs CO2e per kg to 0.16. A reduction of just over 87.5%. The plant based alternative is only slightly less effective with an 83.7% reduction.

The most accurate way to calculate carbon impact is to build directly from analysing actual recipes and ingredients. By the way you will see that once meat is removed it is significant that the stock or bouillon becomes the most significant emitter!  Seeing this level of detail makes it much easier to reduce impacts over time.

Stage 2.  Menus, and waste disposal

To find out more about the meal analyser tool and how you can use it for your operation contact us directly.