Exploring scope 3 emissions and food waste in fine dining – A UK case study

This case study examines annual food procurement and waste data from a fine dining restaurant to establish a comprehensive greenhouse gas emissions (GHGE) baseline, identify emission hotspots, and verify food waste reduction targets set previously by the restaurant. A total of 6,282 individual food purchases were reviewed, standardized, and converted into kilograms. Due to repeat purchases, 941 distinct food and drink commodities were matched with emissions factors from the WRAP Emission Factor Database v2.0, enabling a volume-based GHGE assessment. The analysis reveals seasonal variations and GHGE hotspots, providing a benchmark for similar catering operations. Establishing a baseline for GHGE in food procurement and waste supports measurable goal-setting, intervention identification, and progress tracking towards emission reduction targets within the hospitality sector. In response to rising demand from customers, investors, and stakeholders for transparent environmental reporting, this project emphasizes the importance of collaboration with primary producers to enhance data quality and consistency in emissions measurement. The findings equip the business to design targeted, evidence-based interventions, fostering sustainable practices that reduce environmental impact and contribute to a resilient food system.