Hi Tony - I have no precise time table in mind but thought a local slant on the article might be worth my writing up for local "consumption" in the Ithaca Times.
I am also interested in sharing some stats with a high tech innovation team that is looking at ways to help businesses evaluate energy use, carbon footing printing etc. If you would be interested in working on this, I would certianly welcome the input. Let me know if you want to get together off-line to discuss further. Deb On 5/22/08, Tony Del Plato <[EMAIL PROTECTED]> wrote: > Deb, > What's the time frame for gathering this data? I can check with Moosewood > Restaurant and try to develop an analysis of food sources & energy costs. > Tony Del Plato > Moosewood shareholder (former chef & menu planner) > > On 5/22/08, Deb Eichten <[EMAIL PROTECTED]> wrote: > > > > Is anyone aware of a similar study being conducted here in the US? > > Any interest in guaging local restaurants thoughts on menu planning in > > relation to food sources and related energy costs? > > > > ------------------------------ > > check out the SunWarrior website is www.SunWarrior.com > > > > Food For Thought: Environmental Cost Of Getting Food To Restaurants > > Far Higher, UK Study Finds > > ScienceDaily (May 22, 2008) — Pioneering research from The University > > of Nottingham recommends a full government environmental audit of > > British restaurants. > > The report — 'The Environmental Sustainability of the British > > Restaurant Industry: A London Case Study' — has revealed that the > > environmental cost of getting food to the restaurant plate is far > > higher than previously thought. > > BSc student Will Brookes studied 40 restaurants in London, and carried > > out an extensive public survey, to test knowledge of local produce and > > the cost to the environment of importing food ingredients. > > "Everyone knows that importing food inevitably creates more CO2 than > > locally sourced foodstuffs," he says. "But we were stunned to discover > > that the CO2 produced by meals based on imported ingredients from > > non-European countries, is on average more than a hundred times higher > > than that of ingredients produced in Britain." > > The study found that an average dish, using ingredients from > > non-European countries, produces more than five kilograms of CO2 in > > transport. In comparison, food which is locally sourced by > > environmentally aware or 'green' restaurants produces just 51 grams. > > It is believed that food transport alone accounts for 35 per cent of > > the UK's total emissions, and the food industry is the third largest > > contributor with industrial use. > > "The concept of food miles isn't new" says Brookes, who has previously > > undergone chef training at the prestigious Leith School of Food and > > Wine. "There has been extensive research into the cost of importing > > foodstuffs by supermarkets, but this is the first study of its kind > > into the restaurant industry and its considerable impact on the > > environment. Given that up to 30 per cent of all human-induced global > > warming is caused by global food and agricultural systems, this is one > > area which needs to be addressed." > > The study places the restaurants into four groups; Green, British, > > European and Non-European. > > Green restaurants are those that try to run a sustainable business and > > promote the practice. > > The remaining establishments were grouped according to their 'home > > country'. Italian restaurants for example are European, while Indian > > restaurants are classed as Non-European. > > "The UK's reliance on food prepared for the consumer is at an all time > > high. This puts restaurants in a highly prominent position," says > > Brookes. "The restaurant sector has the potential to be at the > > forefront of improving the sustainability of our food industry. This > > of course carries the responsibility of promoting knowledge of > > seasonal and local produce. This in turn could improve the > > sustainability of the food we cook at home." > > Among the restaurants included in the research is Konstam at the > > Prince Albert in London's King's Cross. The restaurant has a policy of > > sourcing local and seasonal foods from across Greater London. > > The study does accept that local sourcing is not always possible. But > > where local sourcing is not appropriate the study suggests restaurants > > can save energy elsewhere. "You wouldn't expect an Argentinean > > steakhouse for example to start serving British Beef," says Will. "But > > they could make a difference through recycling and composting, for > > example." > > Another key recommendation in the report is that customers should be > > able to offset the carbon cost of their meal, in the same way for > > example that carbon credits can be bought through airlines. It would > > cost less than a penny to offset an average Green and British > > three-course meal. A European meal would cost nearly two pence, while > > customers would have to pay close to 8 pence to offset a Non European > > meal. This particular area though also produced some unexpected > > results. > > Dr Nick Mount, from the School of Geography and Will's dissertation > > tutor explains: "The research shows that generally the more expensive > > your meal is, the lower the carbon footprint. This is what people seem > > to expect, but I doubt they would believe just how high the cost to > > the environment is in the cheaper meals. > > "It is also important to bear in mind that this study does not set out > > to attack the restaurants that do not use local foodstuffs. If all > > restaurants did source locally, the dining experience would be uniform > > and dull. But what the research clearly points to is the need for > > regulation and a governing body to make restaurants more sustainable." > > > > > > -------------------------------------------------------------------------------- > > > > Adapted from materials provided by University of Nottingham. > > _______________________________________________ > > For more information about sustainability in the Tompkins County area, > > please visit: http://www.sustainabletompkins.org/ > > > > RSS, archives, subscription & listserv information for: > > [email protected] > > http://lists.mutualaid.org/mailman/listinfo/sustainabletompkins > > free hosting by http://www.mutualaid.org > > > > > > -- > > "Justice is what love looks like in public." > ~ Dr. Cornel West > _______________________________________________ > For more information about sustainability in the Tompkins County area, please > visit: http://www.sustainabletompkins.org/ > > RSS, archives, subscription & listserv information for: > [email protected] > http://lists.mutualaid.org/mailman/listinfo/sustainabletompkins > free hosting by http://www.mutualaid.org > _______________________________________________ For more information about sustainability in the Tompkins County area, please visit: http://www.sustainabletompkins.org/ RSS, archives, subscription & listserv information for: [email protected] http://lists.mutualaid.org/mailman/listinfo/sustainabletompkins free hosting by http://www.mutualaid.org
