The Base Empreinte methodology, developed by ADEME, focuses on calculating carbon emissions from various catering practices in France. It uses specific factors for different types of meals and dietary habits, offering detailed insights into the climate impact of catering activities. By analyzing emissions based on meal composition, such as vegetarian, meat-based, and mixed meals, this framework enables a clear understanding of how food choices affect carbon footprints.
DEHOGA provides a comprehensive carbon calculation methodology for the restaurant industry in Germany. Capturing facets like food sourcing, energy use, and waste, their approach offers establishments a clear perspective on their environmental footprint, enabling sustainable decision-making.