Estimation of CO 2 Emissions Produced by Commercial Grills in Veracruz, Mexico

Veronica Lango-Reynoso, Jonathan López-Spiegel, Fabiola Lango-Reynoso, María Del Refugio Castañeda-Chávez and Jesús Montoya-Mendoza
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Veronica Lango-Reynoso: Tecnológico Nacional de México/Instituto Tecnológico de Boca del Río, 94290 Veracruz, Mexico
Jonathan López-Spiegel: Tecnológico Nacional de México/Instituto Tecnológico de Boca del Río, 94290 Veracruz, Mexico
Fabiola Lango-Reynoso: Tecnológico Nacional de México/Instituto Tecnológico de Boca del Río, 94290 Veracruz, Mexico
María Del Refugio Castañeda-Chávez: Tecnológico Nacional de México/Instituto Tecnológico de Boca del Río, 94290 Veracruz, Mexico
Jesús Montoya-Mendoza: Tecnológico Nacional de México/Instituto Tecnológico de Boca del Río, 94290 Veracruz, Mexico

Sustainability, 2018, vol. 10, issue 2, 1-14

Abstract: In some urban areas in Mexico, the use of firewood and charcoal as fuel for meat grills in commercial establishments, has proliferated due to economic and cultural factors. Although this activity satisfies diverse human necessities, it also generates waste that impacts the environment to local and global scales. Such is the case of CO 2 emissions produced by biomass burning in grills, whose sources are not recognized in municipal inventories of greenhouse effect gases (GEG) of the State of Veracruz. A theoretical estimation was made based in a census of establishments and an emission parameter, in order to establish a baseline on the amount of gas emitted to the atmosphere by commercial grills in Boca Del Río, Ver. It was concluded that 30 operating grills emit 134.56 tons of CO 2 into the atmosphere, equivalent to the annual combustion of 59,016.43 L of gasoline. Hence, these grills must be considered as micro-fixed sources of GEG, which influence local marine acidification and global climate change. It is recommended that it should be included in municipal, state, and national inventories for subsequent professionalization and regulation.

Keywords: biomass; GEG; use of technology; grilled meats (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:10:y:2018:i:2:p:464-:d:131186

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