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Category Comparisons in Reports

On page three of our PDF reports, we break down a restaurant's monthly emissions into various food categories, such as "plant-based" or "animal-based" ingredients. This provides detailed insights into which types of ingredients contribute most to environmental impact.

What We Display​

For each food category, the report shows:

  1. Weight (kg): Total weight of ingredients in this category
  2. Total CO₂ emissions (kg): Combined emissions from all ingredients in the category
  3. Comparison to all restaurants: How this restaurant's category emissions compare to the average

How the Comparison Works​

Normalization Process​

The comparison is made by averaging the CO₂ values of each category across all restaurants in our database. To ensure fair comparison, each restaurant is normalized to the same size as your establishment.

Normalization method: Daily Food Unit (DFU)

This ensures that:

  • Small cafes aren't unfairly compared to large hotel restaurants
  • Seasonal variations in guest numbers are accounted for
  • Different service styles (buffet vs. à la carte) are fairly represented

Calculation Steps​

  1. Collect category data from all restaurants
  2. Normalize each restaurant to the same number of Daily Food Units
  3. Calculate average CO₂ per category
  4. Compare your restaurant to this normalized average

Example Categories​

Common categories include:

  • Plant-based: Vegetables, fruits, grains, legumes
  • Animal-based: All meat, fish, dairy, eggs
  • Beef: Specifically beef products
  • Chicken: Specifically chicken products
  • Pork: Specifically pork products
  • Fish: All fish and seafood
  • Dairy: Milk, cheese, yogurt, cream
  • Beverages: Tea, coffee, juices
  • Processed: Packaged and processed foods

Interpreting the Results​

Understanding Relative Emissions​

A climate-friendly restaurant that serves meat might choose to purchase more chicken than beef. This strategic choice means:

  • ✅ Overall emissions are lower (chicken < beef)
  • ⚠️ The "chicken" category shows relatively higher emissions
  • ✅ The "beef" category shows relatively lower emissions

This is expected and positive - it reflects conscious environmental choices.

Example Scenario​

Restaurant Profile: Climate-conscious establishment

Tea Category Analysis:

  • Observation: Purchased more tea leaves than average restaurant
  • Category emissions: Slightly above average for tea
  • Overall impact: Negligible (tea has very low total emissions)
  • Assessment: Not a concern - total emissions from tea are minimal

Interpretation: Even if certain low-impact categories are above average, the total environmental impact remains small. Focus optimization efforts on high-impact categories.

Strategic Insights​

High-Impact Categories​

Focus improvement efforts on categories with:

  1. High total emissions (kg CO₂)
  2. Large quantities purchased (kg)
  3. Above-average comparison to other restaurants

Priority for reduction: Beef, dairy, lamb (highest impact per kg)

Low-Impact Categories​

Categories with low total emissions can exceed average without concern:

  • Tea and coffee (minimal impact)
  • Herbs and spices (small quantities)
  • Most vegetables (inherently low emissions)

Guideline: Even 2x average in low-impact categories has less impact than small increases in beef consumption.

Use Cases​

Identify optimization opportunities:

Category: Beef
Your emissions: 150 kg CO₂/month
Average: 100 kg CO₂/month
Status: 50% above average
Action: Reduce beef portions or frequency

Celebrate successes:

Category: Plant-based
Your emissions: 80 kg CO₂/month
Average: 120 kg CO₂/month
Status: 33% below average
Action: Highlight on menu as climate-friendly strength

Procurement Decisions​

Compare supplier options within categories:

  • Different beef cuts and sources
  • Organic vs. conventional dairy
  • Local vs. imported produce (seasonal impact)

Guest Communication​

Demonstrate environmental leadership:

  • "Our plant-based options are 40% below industry average"
  • "We've reduced beef emissions by 60% through careful sourcing"
  • "Seasonal vegetables keep our produce emissions 30% lower"

Report Visualization​

Reports typically show:

Bar charts comparing your restaurant (colored bar) to average (baseline)

  • Bars extending right: Above average emissions
  • Bars extending left: Below average emissions
  • Color coding: Red (high), Yellow (medium), Green (low)

Data tables with detailed breakdowns:

  • Category name
  • Total weight (kg)
  • Total emissions (kg CO₂)
  • Comparison percentage vs. average

Limitations and Context​

Important Considerations​

  1. Category breadth: Broad categories (e.g., "plant-based") may hide variation in specific ingredients

  2. Seasonal effects: Some categories naturally vary by season (e.g., heating energy for greenhouses)

  3. Regional differences: Local food availability affects what's considered "average"

  4. Service style: Buffet vs. plated service affects waste and portions

Future Improvements​

Our models continue to evolve to provide:

  • More granular category breakdowns
  • Regional and seasonal adjustments
  • Specific cultivation method differentiation
  • Transportation route specificity
  • Greenhouse usage duration tracking

Category comparisons work together with:

Taking Action​

  1. Review report - Identify categories above average
  2. Prioritize - Focus on high-emission, high-volume categories
  3. Research alternatives - Find lower-impact substitutes
  4. Test changes - Implement gradually with guest feedback
  5. Monitor progress - Track improvements in next month's report

Example Action Plan​

High Priority (Beef category 50% above average):

  • Reduce portion sizes by 20%
  • Offer plant-based alternative for every beef dish
  • Switch to grass-fed beef (typically lower emissions)
  • Reduce menu items featuring beef

Medium Priority (Dairy category 30% above average):

  • Offer plant-based milk alternatives
  • Use precision portioning for cheese
  • Source from regenerative dairy farms

Celebrate (Plant-based category 40% below average):

  • Feature prominently on menu
  • Train staff to recommend these dishes
  • Marketing: "Award-winning climate-friendly options"

FAQ​

Q: Why is my chicken category high if chicken is climate-friendly?

A: If you've successfully reduced beef consumption, chicken becomes a larger proportion of your meat purchases. This is expected and positive - you're choosing lower-impact proteins.

Q: Should I worry about being above average in vegetables?

A: Generally no. Even significantly above-average vegetable consumption has minimal environmental impact compared to animal products. Focus on high-impact categories.

Q: How often should categories be reviewed?

A: Monthly reviews align with our reporting cycle. This allows tracking seasonal changes and measuring impact of menu adjustments.

Q: Can I get more specific subcategories?

A: Yes, detailed reports can break down major categories further. Contact your Eaternity account manager for customized reporting.