Can gastronomy contribute to climate protection? What is the amount of greenhouse gases produced by the catering industry? Answers to such questions are provided by a guideline compiled by the Initiative Gastronomie Frankfurt, an association mainly of scene hosts, with the association "Lust auf besser Leben". This was financed by the Frankfurt Economic Development Corporation and Frankfurter Entsorgungs- und Service GmbH (FES). Since Wednesday, the guide has been available on the Internet at the address www.initiative-gastronomie.de.
Head of the Rhein-Main editorial department of the Frankfurter Allgemeine Zeitung.
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For six months, data was collected and evaluated in three Frankfurt establishments ("Bar Shuka", "Daheim im Lorsbacher Thal", "Glauburg Café"). In order to be able to present a carbon footprint, the consumption quantities of gas, electricity and food, waste volumes and the logistics structure were recorded, among other things, and the possible climate damage of their production was also taken into account, for example, in the case of raw materials.
The results in a nutshell: In the restaurants, which differ in terms of supply, structure and size, the highest amount of climate-damaging emissions from the food used is generated, directly or indirectly. In the "Lorsbacher Thal", for example, a very good cider restaurant, where, for example, the very good meatballs are fried in butter, this has been identified as problematic, even before the consumption of meat.
If ten percent of the butter used per year were replaced by vegetable oil, two tons of climate-damaging gases could be saved, according to the guideline. "Lorsbacher Thal" owner Frank Winkler is quoted as saying that he was surprised by this aspect. Conclusion: The reading of the guide is worthwhile for hosts, chefs and guests, provided they are interested in the climate debate. Prediction: There will still be a lot of talk about climate protection in the hospitality industry.