Assessment of Greenhouse Gas Emissions and Water Footprint of The Menus Served in Food Service Systems According to Seasons

Abstract

Aim: This study was conducted to assess the greenhouse gas emissions and water footprint of an annual menu served in a public institution in Ankara according to the different seasons.

Subjects and Methods: Greenhouse gas emissions and water footprint of the menus served between September 2017 and August 2018 were assessed in this study. Greenhouse gas emissions and water footprint were calculated using LCA approach (Life Cycle Assessment).

Results: The average energy value of the menus was 1015.0±37.20 kcal/day, protein, carbohydrate and fat content of the menus were 34.4±1.30 g/day, 91.2±4.95 g/day and 56.3±2.41 g/day, respectively. Totally 184 different meals were served in the annual menu. Total greenhouse gas emissions (227.5 CO₂ eq/kg) were the highest in the spring and lowest in winter (178.9 CO₂ eq/kg). Water footprint were also highest in the spring (167662.6 m³/ton) and lowest in winter (146732.8 m³/ton). Meat dishes (kebabs) were the highest in greenhouse gas emissions and water footprint.

Conclusion: Animal-based foods in the menu results with increased water footprint and greenhouse gas emission levels. It is essential to consider when planning menu to prefer seasonal and local foods, balanced in terms of plant and animal origin foods and meet the nutritional needs of individuals.