Article date:6 May 2010
Written by:Jose Espinosa
The first global restaurant chain to carbon footprint every menu item to internationally recognised standards has opened its doors.
The first restaurant opened in New York this week (week commencing April 19) with two more in London that will open in June.
Carbon reduction company Sustain has measured the carbon footprints of each menu item for the vegetarian restaurant chain, Otarian, which will appear alongside the footprint of a comparable meat dish.
The aim is to encourage customers to think about the impact of their food choices on the planet and understand the environmental benefits of reducing meat consumption. Items that represent the biggest carbon savings will be actively promoted to customers.
Working with food sustainability consultancy Eat England, Sustain has carried out comprehensive 'cradle to grave' carbon footprinting, which calculates greenhouse gas emissions from each stage of the products' lifecycles.
This includes sourcing the raw materials for each ingredient, manufacturing, packing, transporting, cooking and disposal of the product.
The calculations were performed according to PAS 2050 - the UK Government's widely accepted carbon footprint specification.
Dr Jean-Yves Cherruault, environmental accounting manager at Sustain, said: "The work we have been doing for Otarian is very relevant given the ongoing debate about low carbon food choices.
"Earlier this year, Hilary Benn, Secretary of State for the Environment, Food and Rural Affairs, called for clearer information to be given to consumers to help them make more informed decisions about the environmental impact of the food they eat.
"For most organisations, a significant proportion of their environmental impact comes from their supply chain. Otarian is now leading the way in managing its supply chain to deliver real environmental benefits that customers can quantify.
"The carbon footprint assessment was instrumental in encouraging engagement with suppliers and identifying ways of reducing greenhouse gases from the menu. This hopefully marks the start of a new way of doing things for the restaurant industry."
All aspects of Otarian's menus and operations have been designed with minimising carbon impact in mind. This includes Carbon Saving Combos - set meals that maximise carbon savings - which save at least three kilograms of carbon dioxide compared to equivalent meat-based dishes.
Otarian founder Radhika Oswal, said: "Vegetarianism is the most sustainable and environmentally conscious way of eating and being. Vegetarian foods have a lighter ecological footprint, reduced water impacts and lower carbon emissions than non-vegetarian equivalents.
"With Otarian I hope to show that food can be delicious and good for the planet. If each vegetarian meal saves even one kilogram of carbon emissions or grain, or one litre of water or oil, the cumulative benefits of eating at Otarian can change the planet's current trajectory."
Following the carbon footprinting of its menu, Otarian has now been selected by environmental think tank the World Resources Institute (WRI) as one of 60 businesses worldwide to test a new standard set to become the most widely accepted international carbon footprinting standard.
Sustain will provide technical help to Otarian throughout the pilot phase of the standard by assessing the 'cradle to grave' carbon footprint of the menu items according to the specific rules of the new standard.
Return to news summary
