Caterer Middle East

Demystifying a restaurant’s carbon footprint in 3 easy steps

Contributed article

Dahlia Haleem outlines a practical starting point for restaurants: understand emissions, reduce operational impact, and build customer trust through meaningful action.

In focus

The article applies carbon management to food and beverage operations, covering energy, sourcing, food waste, and packaging. It uses Dubai restaurant BOCA as an example of sustainability becoming part of day-to-day business practice.

Key perspectives

  • Measure emissions to identify hotspots across kitchens, supply chains, and waste.
  • Prioritise efficiency, local and seasonal sourcing, and food-waste prevention.
  • Reduce emissions within operations before using carbon credits for unavoidable emissions.

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