A document published by the Chartered Institute of Building Services Engineers reports on CO2 emissions resulting from the preparation and eating of meals in a range of catering outlets.
Note that emissions in the ‘environment’ category refer to heating and lighting of the premises whereas ‘operational’ is cooking and refrigeration. Embedded emissions from the production of foods are not included.
The document is entitled Energy Efficiency in Commercial Buildings (2009) CIBSE, TM50 but you have to buy it (£60). For more information see here.
The FCRN has also been pointed in the direction of two tools that can be used to measure building energy and carbon dioxide emissions. If you’re a business see here and for individual homes see here.
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