Carbon footprint of the city of
Helsinki catering services
-Case Palmia
Culinary culture strategy of city
•
Strategy programme 2009-2013: “Helsinki will be developed as a centre for
Finnish food and top gourmet by promoting business through cooperation
between companies, the educational institutions in the city, Palmia and the
Wholesale Market” -> Culinary culture strategy
Environmental actions on culinary culture strategy:
– Creating an evaluation of the environmental and climate
impacts of the City of Helsinki food chain and a climate counter
for food services. Together, these form the factual basis for
implementing the city’s climate policy for food services (City of
Helsinki Environment Centre).
– Gradually increasing the use of organic and local food for the city’s
own food services. The organic meal programme for children will be
launched in the initial phase
– Promoting local and organic food markets by improving their
marketplaces, such as the Wholesale Market, other markets and
food halls
– Promoting management of environmental issues for restaurants,
food services and hotels with the Eco Compass system
Carbon footprint of catering services
• Aim of the project: to find out carbon
footprint of Helsinki’s catering-services
food chain
• 1st phase: Carbon footprint of Palmia
Catering public utility owned by the
city (corporatized partly in 2015)
• About 100 000 meals daily to schools,
day-care centres, hospitals, elderly
homes, public lunch restaurants,
events
• A consult doing the calculation
(Natural Interest)
Food a major source of emissions
Boundaries of emission accounting
• Sources of information are
identifieable
• Gathering of information
can be repeated without
large resource demands
• Information is in a form
which enables carbon
footprinting
• Major part of the
emissions are included in
calculation
Process of accounting
Suppliers
Purchasing statistics
Consumption of food kg/a
Emission factors kg CO2e./kg
Carbon footprint
3
24 000 tCO2e per annum
•
•
Consumption data scaled in
energy consumption and logistics
Accounting includes
– Energy consumption of cooking
and storage
– Palmia’s internal transportation
– Procurement of food
•
•
•
About 1,1 kg CO2e/meal
Food materials 58 % of
emissions
About 6 % of city organisation’s
emissions or ½ of public
transportation’s emissions
Energy of cooking and
storage
Lnternal logistics
Food materials
(primary production
3
Dairy products and meat dominate in food materials
• Consumption
7%
5%
2%
0%
2%
3%
46%
dairy products
meat products
grain products
fruits, berries, vegetables
conserves
drinks
rice, pasta etc.
others
35%
4
Emission factor vary a lot
16
14
12
10
8
6
4
2
0
What next?
• Ongoing
– campaign on environmental impact of food in personnel
restaurants (oct. 2014) -> feedback
– light study on procurement practises of forerunner cities on
environmental criteria of food (Environmental policy 100%
criteria by 2020)
– energy audit of Palmia food factory
– increased co-operation with Palmia and procurement
administration
• Ideas:
– Piloting a climate criteria (renewable energy etc.) in procurement
in a product
– Climate goal and follow-up of climate impact of catering-services
– Education for personnel in kitchens for energy saving
– A realism review and impact assesment of possible measures
made by experts
Climate lunch campaign 2014
• The idea of campaign was
inform clients about
climate impacts of food
and their and Palmia’s
opportunities to affect
these impacts
• Climate lunch was served
at one day in all 48
Palmia’s restaurants in
energy saving week
• Three day exhibition in
one of the restaurant
Climate lunch
• Menu was planned to be
climate friendly - focus on
vegetables and fishes
• Carbon footprint of the
menu was calculated and
compared to non climate
friendly lunch (infostands in
tables and posters)
Feedback
• Clients took climate lunch in positive way
• People were in general interested about climate
impacts of food and they were willing to talk and
ask about the topic
• Positive feedback came also through feedback
survey
• Plan is to repeat campaign every year
Thank You!
14
9.4.2015