Measuring your carbon footprint is a key step for an efficient environmental management: if you don’t measure it, you can’t manage it!

‍It requires methodology and proper data collection: goods purchase, waste but also energy & electricity consumption especially by refrigeration, transport fleet's emissions...

You may want to categorize them under your scopes 1, 2 and 3 emissions. Scope 1 and Scope 2 emissions may be the easiest ones to tackle first as companies can control the sources of those emissions. However, when dealing with food and beverages, Scope 3 emissions linked to production and supply chain should be adressed too as they account for the vast majority of companies' total carbon footprint.

Key steps:

• Implement an adequate procedure to accurately measure across all departments: e.g. How much do you consume / buy / waste every week, per person or per service, according to each product ?
• Set annual reduction targets to achieve environmental sustainability and economic outcomes.
• Continuously monitor and improve.

You may use "Smart" solutions such as:

• Food Waste Tracking system, to keep track of your actual waste, follow your actual consumption and decrease stock & waste.
• Counter systems/ Enterprise Resource Planning (ERP), to track how much food is being served to your customers in how many portions, to help you plan future menu rotations.

Th FLW Value calculator (in beta test version) quickly estimates the value of food loss and waste in terms of nutritional and environmental impacts.

You may also consider hiring a professional to help you implement the process and track the performances.

See below for additional sources of data and actions from NEA, WRAP, Climate Smart Business among others.