Last updated: 7.01.2024

<aside> 💡 High-Level Description:

The Base Empreinte methodology provides a granular approach to calculating carbon emissions in the catering sector. ADEME has created emission factors specific to different meal types, such as vegetarian meals and those dominated by animal products, like beef.

This methodology is particularly useful for the catering industry in tailoring strategies for reducing carbon emissions. Businesses and individuals can use this data to optimize meal planning, promote sustainable dietary options, and minimize food-related environmental impacts. By addressing both individual and organizational carbon footprints, this approach supports more eco-conscious catering practices.

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Equation

co2_in_g = number_of_meals * co2_in_g_per_meal

Factors considered by methodology:

API request

{
  "expand": [
    "items"
  ],
  "items": [
    {
      "type": "catering",
      "methodology": "base_empreinte",
      "external_reference": "string",
      "number_of_meals": 4,
      "meal_type": "classic_with_chicken"
    }
  ]
}

Bibliography