Assessing food procurement greenhouse gas emissions and food waste in UK fine dining.

Abstract

This research examines greenhouse gas emissions (GHGE) associated with food procurement and food waste in a UK fine dining restaurant. A comprehensive food procurement greenhouse gas emissions baseline was established, emission hotspots were identified, and food waste reduction targets previously set by the restaurant were verified. A total of 6282 individual food purchases were reviewed. Due to repeat purchases, 941 distinct food and drink commodities were matched with 920 emissions factors from the WRAP Emission Factor Database v2.0, enabling a volume-based greenhouse gas emissions assessment. The analysis revealed seasonal variations and GHGE hotspots, providing a benchmark for similar catering operations. A Monte Carlo simulation was performed by randomising the emissions factors allocated to assess the sensitivity of the assessment. Despite the possible variation of emissions factors, the average GHGE per guest was found to be 5.87 kg CO₂ eq. per guest ( $\pm 0.27$ ) and 4.79 kg CO₂ eq. per kg of food procured (±0.54). A dietary gap analysis found the associated GHGE exceed the range for GHGE per day/person of the Eatwell guide recommended by the British Dietetic Association as a healthy, sustainable diet. The analysis also shows that GHGE associated with food waste represents the fourth-largest contributor. Establishing a baseline for GHGE of food waste and procurement supports measurable goal setting, intervention identification, and progress tracking towards emission reduction targets. The findings equip the business to design targeted and evidence-based interventions.