FOODSERVICE AND COP26


Avoiding catastrophic climate change was addressed by world leaders at the recent COP 26 conference. Amelia Levin reports on the implications for foodservice consultants


COP 26 BRINGS NEW AGENDA


T


he United Nations Climate Change Conference (COP26), held in Glasgow, Scotland in November, brought more than 130 heads of state, and thousands of diplomats, together to set new goals in the eff ort to stall global warming as a result of burning coal, oil and gas. World leaders have agreed that in


order to avoid catastrophic climate change global temperatures must not exceed two degrees Celsius above pre- industrial times.


Agriculture and meat production play major roles in the warming of the earth. According to a report by the UN Food and Agriculture Organisation (FAO) published last year, food systems account for over one-third (roughly 35%) of global greenhouse emissions to the tune of more than 17 billion metric tons per year. Emissions from the food retail sector tripled between 1990 and 2015, according to the report, largely due to the increasing demand for refrigeration. On a smaller scale, foodservice contributes to carbon emissions through the heavy use of gas for cooking. While electric equipment in Europe has been the choice for years, in the US it’s only just being looked at as a way to reduce the foodservice industry's carbon footprint. “Electric is huge right now,” says


FCSI Associate Ryan Mikita, principal, Ricca Design Studios, who notes that in California more regulations are expected in the next few years to the point where gas usage in foodservice might be outlawed completely. “Induction is really big right now and only going to get bigger.” More of S2O Consultants’ stadium and arena clients are requesting all- electric facilities. “Electric fryers are more effi cient and induction is huge for a lot of our clients,” says Peg Galie FCSI, project coordinator.


The source of electricity is an issue.


“Some electric is still powered by coal, that’s important to consider,” she says.


For more go to fcsi.org 117


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