Understand the carbon footprint of your recipes
Food carbon accounting examines the emissions associated with ingredients and other activities included in a defined calculation boundary. QuantaESG’s food focus is relevant to restaurants, catering and hospitality businesses exploring recipe and menu decisions. Reflexion Group is a major partner in the venture. Contact us to discuss your food carbon-accounting requirements.
Prepare ingredient and portion information
Begin with ingredient quantities, units, ingredient states and the number of servings. A calculation also needs suitable emission factors with documented sources. Include cooking energy and packaging only where they belong within the chosen boundary. Consistent inputs make the result easier to interpret.
Compare recipes with clear assumptions
Compare equivalent portions and compatible boundaries. Differences in sourcing, factor geography or preparation can affect the result. A lower number alone does not establish a better comparison. Our planned software direction includes food carbon accounting; no finished calculator or certified product footprint is offered through this page.
Frequently asked questions
What information is needed for a recipe footprint?
Ingredient quantities, compatible emission factors and a serving count are core inputs. Add other activities when they fall within the chosen scope and document assumptions and factor sources.
Can I compare two recipes?
Yes, when quantities, portions, ingredient states, factor relevance and calculation boundaries are comparable. Review those assumptions before interpreting differences.
Tell us about your organization and the support you would like to discuss.
Discuss food carbon accounting