Carbon Footprint Calculation in the Restaurant Sector : Case Friends & Brgrs

Abstract

The objective of this case study was to investigate the environmental impact of a Finnish restaurant chain. The purpose was to provide the case company with information about its carbon footprint, how it is caused, and how it can be reduced. A greenhouse gas emission calculation model was built. The model calculated the GHG emissions from the case company’s product raw materials and its processes during year 2018. The processes included electricity and energy usage, water consumption, HVAC, waste treatment, ware transports and some other miscellaneous materials. The calculations resulted in a total carbon footprint of 1611 tCO2e, which is equal to an emission intensity of 0.23 kgCO2e / €. Of the total carbon footprint, 76.2% was caused by the product raw materials, and 23.8% by the processes. Beef meat alone caused 55% of the total emissions. The carbon footprint of the case company’s basic product, The Classic Brgr, was 2.34 kgCO2e, while the Chicken Brgr has a carbon footprint of 0.96 kgCO2e and the Vegan Brgr 0.50 kgCO2e. Of these emissions 0.25 kgCO2e per burger was caused by the processing, and the rest by the product raw material.