reknowable_resources A company’s carbon footprint measures total greenhouse gas emissions from its operations and activities, including carbon dioxide, methane, and nitrous oxide that warm the atmosphere. These emissions fall into three “scopes” based on source: “what you burn,” “what (energy) you buy,” and “everything beyond,” each requiring different reduction strategies toward the shared goal of net zero by 2050.

For most food service companies, food represents their largest emissions source, placing food at the center of their climate strategies.  They continually develop and offer more sustainable menu items while partnering with suppliers to reduce the carbon intensity of food from production to consumption.