Sustainability Research Highlights Importance of Carbon Reduction in Foodservice Industry

Strategic Insights -

A new study published in Sustainability Journal has identified the significance of carbon reduction initiatives in the foodservice industry, a sector with high carbon emissions. The research, funded by the Office Research and Development of Fu Jen Catholic University, employed a Modified Delphi Method to gather expert opinions on professional competence indicators for carbon-reducing culinary practices. The findings highlighted three key dimensions of carbon-reducing culinary professional competence: knowledge, attitude, and technical competence, with attitude competence being the most critical.

Key Takeaways:

  • The foodservice industry is a significant contributor to carbon emissions, and many businesses are actively implementing carbon reduction initiatives.
  • The study established 45 indicators for carbon-reducing culinary professional competence, with attitude competence being the most critical.
  • The most important indicators for attitude competence include selecting suppliers aligning with carbon reduction goals, commitment to sustainability initiatives, and green procurement practices.
  • Understanding inventory preservation management regulations and principles was the most essential indicator in the knowledge dimension.
  • Using seasonal ingredients and accurately managing inventory levels were the key factors in the technical dimension.
  • The findings provide a reference for government agencies, the foodservice industry, and higher education institutions in promoting sustainable culinary development.
  • Strengthening chefs' awareness and competencies in carbon reduction is essential in advancing sustainability within the food supply chain.
  • The research was conducted by a team of experts from Fu Jen Catholic University, including Wen-Hwa Ko, Wen-Shen Yen, Hsiang-Han Huang, Fu-Yuang Tung, and Min-Yen Lu.

Statistics:

  • 19 indicators were identified for knowledge competence.
  • 13 indicators were identified for attitude competence.
  • 13 indicators were identified for technical competence.
  • A total of 45 indicators were established for carbon-reducing culinary professional competence.
  • 14 food service experts participated in a three-round survey questionnaire.
  • The global foodservice industry accounts for approximately 10% of global greenhouse gas emissions.

Sources:

  • Sustainability Journal. Exploring Carbon Reduction Culinary Expertise In the Foodservice Industry. Sustainability, 2025;17(8):3534.
  • Fu Jen Catholic University. Department of Restaurant, Hotel and Institute Management.
  • Office Research and Development of Fu Jen Catholic University.