Protecting the Planet and Profits

Since the day man first cooked over fire, food production has been associated with the burning of carbon-based materials, and so the release of carbon dioxide gas. It is increasingly understood today that each carbon dioxide molecule released holds onto heat energy in the atmosphere. Awareness of this link between carbon emissions and the effects of climate change, caused by global warming, has grown. With it the need to reduce carbon emissions from business activity has grown too.

Restaurant management is no exception. Drivers for implementing carbon reduction efforts come from customers, our supply chain, the government and investors. It is also likely that regulation requiring carbon measurement and reduction will be increased for all business types, in particular since the intergovernmental panel for climate change (IPCC), issued their 6threport in August and following the Conference of Parties meeting this November (COP26). Both acknowledge that climate change is undeniably real…