What is Embodied Carbon?

Embodied Carbon is the carbon that is ‘built in’ to the materials used, the components, the transport from manufacturer to customer.

By integrating embodied carbon considerations, equipment manufacturers and restaurant design consultants can create more sustainable, cost-effective, and appealing spaces that meet regulatory requirements and market demands.

Embodied Carbon is present at every stage of the supply chain. By focusing on embodied carbon, manufacturers and design consultants can help reduce the environmental impact of catering construction and operations. This includes selecting sustainable materials, optimising energy use, and minimising waste.

Below we have two guides specifically curated for the hospitality equipment supply chain. The guides go into different levels of detail depending on what level of knowledge you require.

Embodied Carbon The Essentials guide

Understaning Embodied Carbon can be confusing as it is a broad topic area with lots to consider. Here we have put together an Embodied Carbon The Essentials guide to provide an easily digestible explanation of what it is, what it means, and what you can do.

📥Download Embodied Carbon The Essentials guide

🤓 View the Embodied Carbon The Essentials guide

📨 For more information contact enquiries@FEA.org.uk

Embodied Carbon Technical Guide

Embodied Carbon Technical Guide

Understaning Embodied Carbon can be confusing as it is a broad topic area with lots to consider. Here we have put together an Embodied Carbon The Essentials guide to provide an easily digestible explanation of what it is, what it means, and what you can do.

📥Download Embodied Carbon Technical Guide

🤓 View the Embodied Carbon Technical Guide

📨 For more information contact enquiries@FEA.org.uk

Foodservice Carbon Professional

If you are looking to enhance your knowledge of foodservice supply chain carbon emissions then we also offer a Foodservice Carbon Professional course.

Foodservice Carbon Professional provides delegates with science-based knowledge enabling them to initiate discussions on climate change with foodservice sector clients and colleagues as well as gaining the confidence required to be able to challenge misconceptions on the impacts and causes of climate change in relation to the foodservice sector.

FCP is an online self-study course that consists of a compulsory module and one of three elective modules on Cooking & Warming, Refrigeration, or Warewashing.

🌱 Find out more about FCP course content

📜 Enrol on an FCP course

📨 For more information contact enquiries@FEA.org.uk

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