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.
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He told Newstalk: “I think implementing it in a restaurant would be a massive undertaking. I think the cost would also have to be passed on to the consumers. Supplier costs, transport costs and wages are all going up. It would just end up being too hard.”
However, he did praise the initiative’s attempts to address climate change, adding it would probably make the average consumer more conscious of the environmental cost of a meal out. He added that it would likely appeal more to the younger generation, who he believes are often more climate conscious. The carbon footprint could also provide customers with clarity on why some dishes might be more expensive than others.
Listeners were divided on the issue, with some arguing that it would encourage people to select dishes that were locally sourced. However, an ex restauranteur pointed out that locally sourced food is not always an ideal solution for restaurant owners.
The listener said: “I just can’t imagine where you’d get the time to do all these calculations. It’s just monumental and so complicated. It’s cheaper to grow a carrot in Israel and ship it over here sometimes than getting one from a local producer . I think the government need to incentivise local producers and supermarkets to sell local produce at this stage.”
The move makes ‘The Canteen’ the first UK restaurant to show carbon emissions on their menu. Cornucopia is also a vegetarian restaurant, founded in 1986. It was the first vegetarian restaurant to open in Ireland and also provides customers with a variety of vegan options.
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