Restaurants and Carbon Footprint Mission Zero Foodprint Workbook

Abstract

The significance of responsibility, and environmentally friendly and meaningful actions will increase as as competitive factors in restaurants, and customer awareness and values will add pressure for this. All sectors have their own environmental impacts, but for restaurants, these are quite large. According to the Natural Resources Institute Finland, over one fifth of carbon footprints are created from food production and consumption. Reducing the carbon footprint of operations does not necessarily require you to make huge changes in what you do; everyday choices can play a major role in the environment. You can continue to create experiences for your customers with good food, drink and service, but in a more sustainable way and more cost-effectively.

This is workbook is made for you and everyone involved in the restaurant sector by Mission Zero Foodprint project. The workbook contains all useful pieces of information for climate action and effective measures in the restaurant sector. The workbook also gives you tips on how to communicate about your climate actions to your customers and partners. Be at the forefront rather than lagging behind. In the end, everyone will participate in the reduction of emissions. We hope you will find these tools for a better future useful!

Finnish version of the publication: https://urn.fi/URN:ISBN:978-951-799-627-3

Mission Zero Foodprint was funded by European Regional Development Fund and Uusimaa Regional Council.