The head chef of a Dublin restaurant has said including carbon emissions for dished on a menu would turn into a logistical nightmare if implemented in Ireland.
The revelation follows news that a vegetarian restaurant in Bristol, known as ‘The Canteen,’ now includes the rate of carbon emissions for each dish available on their menu. The carbon footprint for each dish is measured in grams and takes into account the seasonality of ingredients, the distance at which produce travelled and emissions made during production.
Listeners were divided on Newstalk about the measure coming into effect in Irish restaurants. Tony Keogh, head chef at Cornucopia, said a carbon emission count is a good idea in theory but would prove “a headache” to put in place, especially in the midst of the cost of living crisis.
