This thesis proposes the Restaurant GHG Guideline, a holistic protocol, to document and assess the greenhouse gas emissions generated by processes that occur both directly and indirectly in the operation of a restaurant. Existing greenhouse gas (GHG) accounting protocols either have a narrow focus on emissions from processes that occur directly on the site of the building and indirectly as a result of purchased energy consumption on site or offer only general guidance for identifying emissions sources throughout organizations’ supply chains. For restaurant operations, many offsite processes are necessary to produce goods or services that are critical to their economic success, and therefore carry much weight in management decisions. By including emissions sources throughout a restaurant’s supply chain, this guideline identifies significant hot-spot emissions sources. It provides calculation methods for identifying GHG emissions generated at the scale of individual components, creating a more effective inventory for operators to develop targeted reduction initiatives. Historic operational data from a test case restaurant is used to illustrate how the specificity of the tool can help restaurant operators identify GHG emissions hot-spots at the level of individual components. By utilizing this guideline to identify these emission sources, restaurant operators can then create targeted reduction strategies.
University of Minnesota M.S. thesis. May 2016. Major: Architecture. Advisor: Richard Strong. 1 computer file (PDF); vi, 130 pages.
The Restaurant GHG Guidelines: An Operational Greenhouse Gas Emissions Accounting Protocol for Restaurants.
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