Green Technology Innovations for Carbon Footprint Reduction in the Restaurant Industry: A Systematic Review
レストラン業界におけるカーボンフットプリント削減のためのグリーンテクノロジー革新：系統的レビュー (AI 翻訳)
Shu-Yen Yang, Chien-Er Huang, John Kennedy Mwangi, Justus Kavita Mutuku, Guo-Ping Chang-Chien
🤖 gxceed AI 要約
日本語
本レビューは、レストラン業界のカーボンフットプリント削減戦略を体系的に整理。LCAやIPCC手法を用いた研究を統合し、太陽光・バイオガス・バイオディーゼルなどのグリーン技術で20～75%のGHG削減、堆肥化や食品廃棄物の価値化でメタン排出を最大30%削減できることを示す。一方、Scope 3排出の過小報告や標準化された炭素会計フレームワークの限定的な採用など、持続的な課題も指摘する。
English
This systematic review synthesizes literature on carbon footprint reduction strategies in restaurants, highlighting green technologies (solar, biogas, biodiesel) that reduce GHG emissions by 20–75% and composting/food waste valorization cutting methane by up to 30%. It identifies persistent challenges including underreporting of Scope 3 emissions and limited adoption of standardized carbon accounting frameworks like ISO 14064 and PAS 2050.
Unofficial AI-generated summary based on the public title and abstract. Not an official translation.
📝 gxceed 編集解説 — Why this matters
日本のGX文脈において
日本では外食産業のGHG排出削減が急務であり、本レビューはScope 3を含むサプライチェーン全体の排出管理や、ISO 14064等の標準フレームワーク導入の重要性を示唆。SSBJ開示基準や有報での情報開示強化にも関連する。
In the global GX context
This review provides a global perspective on decarbonizing the restaurant industry, addressing Scope 3 emissions and the need for standardized carbon accounting—key issues for TCFD/ISSB-aligned disclosure and transition finance in the food sector.
👥 読者別の含意
🔬研究者:Provides a comprehensive synthesis of LCA and carbon accounting methods for restaurant CF, highlighting data gaps and methodological challenges.
🏢実務担当者:Offers actionable insights on green technologies and menu interventions that can reduce operational emissions and improve sustainability reporting.
🏛政策担当者:Emphasizes the need for harmonized carbon accounting standards and policy support for technology adoption in the food service sector.
📄 Abstract（原文）
Abstract Restaurants contribute a significant carbon footprint (CF), with the food service sector responsible for 18% of food-related global CF. This impact arises from energy-intensive processes, carbon-intensive ingredient sourcing, inefficient waste management, and upstream and downstream supply chain activities. Notably, commercial kitchens exhibit carbon footprints 2–5 times greater than those of other commercial spaces. This review synthesizes recent empirical and theoretical literature on carbon footprint reduction strategies in restaurants, with emphasis on the application of life cycle assessment (LCA), IPCC methodologies, and material flow analysis (MFA) across diverse regional contexts. Green technologies such as the integration of solar, biogas, and biodiesel systems have been shown to reduce GHG emissions by 20–75%, while composting and food waste valorization can mitigate methane emissions by up to 30%. Menu-based interventions, including the substitution of beef with plant-based proteins and regionally sourced ingredients, offer substantial emissions reductions at the meal level. Despite these advances, the review identifies persistent challenges, including data inconsistency, underreporting of Scope 3 emissions, and limited adoption of standardized carbon accounting frameworks such as ISO 14064, PAS 2050. The findings highlight the need for harmonized assessment tools, integration of digital monitoring technologies, and cross-sector collaboration to enable consistent benchmarking and guide the sector toward carbon neutrality. This review provides a roadmap for advancing low-carbon transitions through operational, behavioral, and policy-driven interventions in the global restaurant industry. Graphical Abstract
🔗 Provenance — このレコードを発見したソース
- openaire https://doi.org/10.1007/s44408-025-00042-wfirst seen 2026-05-05 19:06:39
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