Low Carbon Diet: Integrating Gastronomy Service Emissions into the Carbon Management of the University of Graz

Melanie Harrer, Julia Danzer, Ralf Aschemann and Stefanie Hölbling
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Melanie Harrer: Institute of Systems Sciences, Innovation and Sustainability Research, University of Graz, Merangasse 18/1, 8010 Graz, Austria
Julia Danzer: Wegener Center for Climate and Global Change, University of Graz, Brandhofgasse 5, 8010 Graz, Austria
Ralf Aschemann: Institute of Systems Sciences, Innovation and Sustainability Research, University of Graz, Merangasse 18/1, 8010 Graz, Austria
Stefanie Hölbling: Wegener Center for Climate and Global Change, University of Graz, Brandhofgasse 5, 8010 Graz, Austria

Sustainability, 2021, vol. 13, issue 24, 1-11

Abstract: To avert the upcoming crisis of climate change, significant changes on different scales and sectors are necessary. The knowledge and research of the higher education sector is an essential part in the fight against climate change already. Many universities admit the urgency of acting within their institution as well and have started to measure their impact on the environment to formulate emission-reduction goals. As part of its sustainability strategy, the University of Graz launched the Institutional Carbon Management (ICM) project to calculate its emissions via a greenhouse gas emissions inventory. In comparison to other inventories, the ICM also includes the gastronomy services on and around the campus of the University of Graz, which is also the focus of this paper. It was found that especially energy- and carbon-intensive food products such as meat and dairy contribute to the emissions of a gastronomy service. In total, the gastronomy service emissions contribute 1.1% to the total emissions inventory of the university. Although the contribution is a rather small portion, the University of Graz sees itself responsible for all its emissions and therefore also aims to gain comprehensive insights into all sub-areas of its institution to formulate validated reduction pathways. The changes to a more sustainable gastronomy and low-emission diets can therefore be seen as part of a wider change towards more environmentally friendly behaviour in general with the overall aim to meet the Paris climate goal.

Keywords: institutional carbon management; gastronomy; greenhouse gas emissions inventory (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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