Reducing carbon emissions in the context of increasingly evident climate change, the industrial catering industry is facing a golden opportunity to contribute to global emissions reduction efforts. One of the most practical and feasible solutions is Design menus based on “low carbon footprint” ingredients. Not only does this approach help protect the environment, it also brings cost and health benefits to diners.
Instead of focusing solely on delicious food or reasonable prices, commercial kitchens can now add a new criterion: CO₂ emissions from raw material productionAnd when this is incorporated into menu design, we can create meals that are both delicious and sustainable for the planet.
1. Choose ingredients that are local, seasonal, and certified sustainable
An important principle for reducing carbon emissions is to prioritize domestic materials, especially from suppliers close to where they are processed. This helps reduce carbon emissions from long-distance transportation, which is a significant source of emissions in the food industry. Seasonal foods are also a smart choice, as they do not require energy-intensive greenhouses or long-term cold storage.
Besides geographical and seasonal factors, the choice of raw materials has VietGAP, GlobalGAP, organic, ASC/BAP certification also contributes to ensuring a more environmentally friendly production process. For example, instead of importing apples from the US, a kitchen can use guava or dragon fruit grown in a neighboring province, which is both fresh and saves hundreds of kilometers of transportation.
References: Seasonal foods
2. Reduce red meat, increase protein from plants and sustainable seafood
Beef has an average carbon footprint of up to 27 kg CO₂e/kg, many times higher than chicken or fish. Therefore, reducing the proportion of red meat in the menu is the most obvious and quickest way to reduce carbon emissions. Protein sources from tofu, soybeans, mushrooms, eggs or sustainable aquaculture can replace part of red meat while still ensuring adequate nutrition.
The substitution need not be sudden. Chefs can apply the method smart combination, such as mixing mushrooms into a stir-fried chicken dish, or replacing a beef dish with a rich braised fish dish. This way, diners don't feel "lacking meat" but significantly reduces the carbon footprint of the entire meal.
3. Keep the taste appealing to avoid food waste
A “green” menu that reduces carbon emissions will not be successful if it makes diners bored quickly. Therefore, it is important to keep the dishes varied, rotate them properly and balance traditional dishes with creative dishes. In addition, using natural spices such as lemongrass, ginger, turmeric, pepper not only make the dish delicious but also add health benefits.
Diversification also means incorporating food colors and textures to make each meal more appealing. A colorful meal of vegetables and fruits is not only beautiful to look at, but also a clear demonstration of a nutritious and environmentally friendly menu, reducing carbon emissions into nature.
4. Steps to design a carbon-neutral menu
Step 1: Determine the target and the ratio of ingredients
Example: Target to reduce 20% CO₂e compared to traditional menu.
→ Reduce 30% of red meat, increase 20% of vegetable protein.
Step 2: Make a list of carbon-reducing ingredients
Protein group:
- Tofu, soft tofu, soybeans, green beans.
- Basa fish, tilapia, chicken.
Starch group:
- White rice/brown rice, sweet potatoes, corn.
Vegetable group:
- Water spinach, bok choy, pumpkin, carrot, squash.
Step 3: Build a seasonal rotating menu
- Use seasonal vegetables to reduce emissions.
- Dishes should be rotated to avoid boredom.
📌 Example 1 day menu (25,000 – 30,000 VND/meal):
- Main course: Fish braised with pepper (replace braised pork).
- Side dishes: Tofu with shiitake mushroom sauce.
- VegetablePumpkin soup with shrimp and boiled spinach.
- Dessert: Banana.
Step 4: Estimate CO₂e savings
Compared to a menu that uses beef or pork as the main dish, this menu can be 20–30% reduction in emissions.
Step 5: Measure and Improve
- Record the amount of raw materials consumed.
- Periodic comparison with emission targets.
- Adjust the dish according to diner feedback.
5. Carbon emission factor reference table
Below is quick reference table common ingredients included carbon emission factor (estimated, kg CO₂e/kg) and sample portion for your reference when calculating CO₂e for each meal. The numbers are average values taken from aggregate reports (FAO / Our World in Data / industry reports) — purpose for quick estimation, you can adjust to more accurate supplier data.
| Raw material group | Name of raw material | CO₂e coefficient (kg/kg) | Note |
|---|---|---|---|
| Meat & Seafood | Beef | 60.0 | Highest, Limited |
| Lamb | 24.0 | Tall, similar to cow | |
| Pork | 12.0 | Popular, high emission | |
| Chicken meat | 6.9 | Lower than pigs/cows | |
| Duck meat | 7.8 | Medium | |
| Pangasius fish (farmed) | 4.0 | Domestically raised, lower than red meat | |
| Tilapia | 3.5 | Short | |
| Snakehead fish | 3.8 | Medium | |
| Tiger shrimp | 11.0 | Industrial farming emits more than fish | |
| White leg shrimp | 9.0 | Relatively high | |
| Squid | 6.0 | Medium | |
| Imported marine fish (eg salmon) | 7.2–15.0 | Higher due to shipping | |
| Milk & Eggs | Fresh milk | 3.2 | Medium |
| Whole milk powder | 9.0 | Processing increases CO₂e | |
| Hard cheese | 21.0 | Almost as high as red meat | |
| Industrial chicken eggs | 4.8 | Average emissions | |
| Duck eggs | 5.0 | Similar to chicken eggs | |
| Beans, Grains & Products | Soybean seeds | 0.8 | Very low |
| Tofu | 2.0 | Soybean processing | |
| Green bean | 1.0 | Short | |
| Black beans | 1.1 | Short | |
| Red bean | 1.1 | Short | |
| Peanuts | 2.4 | Medium | |
| Cashew | 2.7 | Medium | |
| Sesame seeds | 2.2 | Medium | |
| Vegetables and fruits | Spinach | 0.4 | Very low |
| Green vegetables | 0.4 | Short | |
| Bok choy | 0.5 | Short | |
| Pumpkin | 0.3 | Very low | |
| Green squash | 0.3 | Very low | |
| Potato | 0.4 | Short | |
| Sweet potato | 0.5 | Short | |
| Tomato | 0.4 | Short | |
| Carrot | 0.4 | Short | |
| Straw mushrooms | 1.0 | Medium | |
| Shiitake mushrooms | 1.4 | Medium | |
| Cereals & Starches | White rice | 2.7 | Higher than vegetables due to CH₄ emissions from fields |
| Brown rice | 2.7 | Similar to white rice | |
| Rice noodle | 1.5 | Calculated on finished product weight | |
| Noodles | 1.8 | Medium | |
| Bread | 1.6 | Medium | |
| Corn | 1.2 | Short | |
| Oatmeal | 1.5 | Medium | |
| Barley | 1.6 | Medium | |
| Cassava | 0.7 | Short | |
| Fruit | Banana | 0.3 | Very low |
| Watermelon | 0.4 | Short | |
| Mango | 0.5 | Short | |
| Dragon fruit | 0.4 | Short | |
| Orange | 0.5 | Short | |
| Imported apples | 0.8–1.2 | Higher due to shipping |
REFERENCE TABLE OF RAW MATERIAL CARBON EMISSION FACTORS (kg CO₂e/kg food)
Data source: Poore & Nemecek (2018), FAO, WWF – adapted to Vietnam conditions
Quick Note:
- Use: To calculate CO₂e for a serving, multiply the carbon emission factor (kg CO₂e/kg) by the weight of ingredients (kg) used for that serving, then add up the ingredients.
For example: 150g fish (0.15 kg) × 3.5 = 0.525 kg CO₂e. - Accuracy: this is average estimated value of the carbon emission reduction factor. If your company has specific data from suppliers (e.g. farming methods, sustainability certification, shipping distance), using that data will yield more accurate results.
- About the portion: I put sample serving sizes (g) for each ingredient to help you estimate; you can change them based on your actual serving size (eg. 120g protein instead of 150g).
CO₂e EMISSION FACTOR REFERENCE TABLE (kg CO₂e/kg food) – GROUPING
Thresholds: 🔴 High >15 | 🟡 Medium 5–15 | 🟢 Low <5. The figures are average reference values (Poore & Nemecek 2018, FAO/WWF) for menu design purposes; actual values may vary depending on source and transportation.
| Group | Ingredient | CO₂e coefficient (kg/kg) | Quick Notes |
|---|---|---|---|
| 🔴 High | Beef | 60.0 | Very high (CH₄, grazing land) |
| 🔴 High | Lamb/Goat | 24.0 | Tall, near cow |
| 🔴 High | Hard cheese (cheddar, parmesan) | 21.0 | Processing & Dairy |
| 🔴 High | Long term frozen offshore tuna | 16.0 | Large ship, long storage |
| 🔴 High | Salmon imported by air | 15.0 | Air freight |
| 🔴 High | Wagyu beef/imported | 60.0+ | Usually higher than domestic |
| 🔴 High | Chocolate/cocoa powder | 18.0 | Not popular kitchen, reference |
| 🟡 Average | Pork | 12.0 | High emission, very common |
| 🟡 Average | Butter (from milk) | 12.0 | Milk fat, high energy |
| 🟡 Average | Industrial shrimp farming | 11.0 | Variation according to farming system |
| 🟡 Average | Whole milk powder | 9.0 | Drying/energy consumption |
| 🟡 Average | Duck meat | 7.8 | Medium-high |
| 🟡 Average | Chicken | 6.9 | Lower than pigs/cows |
| 🟡 Average | Squid | 6.0 | Medium |
| 🟡 Average | Mackerel/sea fish caught | 6.5 | Depending on fishing gear & fuel |
| 🟡 Average | Farmed salmon (sea freight) | 7.0–8.0 | Lower than air |
| 🟡 Average | Ham | 13.0 | Processed meat |
| 🟡 Average | Sausages/cold cuts | 13.0 | Processing & preservation |
| 🟡 Average | Palm oil | 7.0–8.0 | Variation by source |
| 🟡 Average | Soft cheese (mozzarella) | 10.0 | Lower than hard cheese |
| 🟢 Low | Farmed basa fish | 4.0 | Popular VN |
| 🟢 Low | Farmed tilapia | 3.5–4.0 | Stable |
| 🟢 Low | Chicken eggs | 4.8 | Low-medium border |
| 🟢 Low | Fresh milk | 3.0–3.2 | Depending on the farming system |
| 🟢 Low | Tofu | 2.0 | Vegetable protein |
| 🟢 Low | Tempeh | 2.0 | Fermented soybeans |
| 🟢 Low | Soybean seeds | 0.8–1.2 | Very low |
| 🟢 Low | Green bean | ~1.0 | |
| 🟢 Low | Black beans/red beans | 1.0–1.2 | |
| 🟢 Low | Peanuts | ~2.4 | |
| 🟢 Low | Cashew | ~2.7 | |
| 🟢 Low | Sesame seeds | ~2.2 | |
| 🟢 Low | White rice | ~2.7 | CH₄ rice field |
| 🟢 Low | Brown rice | ~2.7 | Similar to white rice |
| 🟢 Low | Bread | ~1.6 | From flour |
| 🟢 Low | Dry Noodles/Pho | ~1.8 | |
| 🟢 Low | Fresh noodles | ~1.5 | |
| 🟢 Low | Corn | ~1.1 | |
| 🟢 Low | Oatmeal | ~1.5 | |
| 🟢 Low | Potato | ~0.5 | Very low |
| 🟢 Low | Sweet potato | ~0.4 | Very low |
| 🟢 Low | Pumpkin/Zucchini | ~0.3 | Very low |
| 🟢 Low | Carrot | ~0.4 | |
| 🟢 Low | Tomatoes (outdoor) | ~0.4 | Higher cool season greenhouses |
| 🟢 Low | Cucumber | ~0.3 | |
| 🟢 Low | Water spinach/Green cabbage/Buckwheat | 0.3–0.5 | |
| 🟢 Low | Straw mushrooms | ~1.0 | |
| 🟢 Low | Shiitake mushrooms | 1.2–1.4 | |
| 🟢 Low | Banana | ~0.3 | |
| 🟢 Low | Watermelon | ~0.4 | |
| 🟢 Low | Mango | ~0.5 | |
| 🟢 Low | Orange/Tanker/Grapefruit | ~0.5 | |
| 🟢 Low | Dragon fruit | ~0.4 | |
| 🟢 Low | Pineapple | ~0.6 | |
| 🟢 Low | Diameter | ~1.5 | |
| 🟢 Low | Soybean/canola/peanut oil | 2.5–3.5 | Lower than palm oil |
Use:
- Set goals ≤2.5 kg CO₂e/meal/person to label “green meal”.
- Priority selection of raw materials 🟢, limit 🟡, very limited 🔴.
- If you must use ingredients 🔴/🟡 (e.g. fish/animal protein), reduce the protein portion and increase vegetables-legumes to keep total CO₂e below the threshold.
6. Compare 7-day carbon-reducing menus compared to traditional menu
Example of a traditional menu (higher CO₂e):
| Day | Main course | Side dishes | Soup | Dessert | CO₂e (kg) |
|---|---|---|---|---|---|
| Monday | Ginger beef stew | Fried pork roll | Pumpkin and bone soup | Banana | 3.2 |
| Tuesday | Crispy roast pork | Fried fish cake | Bok choy soup with chicken | Watermelon | 3.5 |
| Wednesday | Braised snakehead fish with pepper | Fried eggs with meat | Sour snakehead fish soup | Dragon fruit | 3.0 |
| Thursday | Salted mackerel | Braised pork belly | Taro and fresh shrimp soup | Ripe mango | 3.3 |
| Friday | Ginger Braised Chicken | Stir-fried beef with onions | Loofah soup with shrimp | Melon | 3.4 |
| Saturday | Fried tilapia | Stir-fried pork with cabbage | Pumpkin and bone soup | Banana | 3.2 |
| Sunday | Stir-fried beef with garlic and celery | Braised basa fish with turmeric | Chrysanthemum greens and shrimp soup | Orange | 3.5 |
Here is an example of a 7-day menu that applies the carbon-reduction principle. Compared to a traditional menu (more pork/beef), this menu saves an average of ~7.7 kg CO₂e/week/person.
| Day | Main course | Side dishes | Soup | Dessert | Traditional CO₂e (kg) | Green menu CO₂e (kg) | Reduce (%) |
|---|---|---|---|---|---|---|---|
| Monday | Braised basa fish with turmeric | Tofu with shiitake mushroom sauce | Pumpkin soup with shrimp | Banana | 3.2 | 2.1 | -34% |
| Tuesday | Steamed chicken with lemon leaves | Stir-fried morning glory with garlic | Bok choy soup with mushrooms | Watermelon | 3.5 | 2.4 | -31% |
| Wednesday | Braised Tofu with Tomatoes | Fried eggs with onions | Sour snakehead fish soup | Dragon fruit | 3.0 | 2.0 | -33% |
| Thursday | Salted mackerel | Boiled amaranth | Taro and fresh shrimp soup | Ripe mango | 3.3 | 2.3 | -30% |
| Friday | Ginger Braised Chicken | Stir-fried mushrooms with vegetables | Luffa soup with peanuts | Melon | 3.4 | 2.2 | -35% |
| Saturday | Fried tofu with lemongrass and chili | Steamed tilapia with ginger | Pumpkin soup with shrimp | Banana | 3.2 | 2.1 | -34% |
| Sunday | vegetables mushrooms + tofu | Deep fried basa fillet | Chrysanthemum greens and shrimp soup | Orange | 3.5 | 2.3 | -34% |
If we take the research standards of FAO, WWF and some international "low-carbon diet" programs:
- Traditional meal (with lots of pork/beef/shrimp/fish) usually at a moderate level 3–4 kg CO₂e/person/meal.
- Green menu” Reducing carbon emissions (reducing red meat, increasing vegetables, beans, grains, fish and moderate poultry) will located about ≤ 2.5 kg CO₂e/person/meal is both nutritious and environmentally friendly.
7. Benefits of adopting a carbon-reducing diet
7.1. For the environment
- Reduce carbon emissions, CH₄.
- Reduce the need for land and water use in agriculture.
7.2. For businesses
- Reduce raw material costs (by using seasonal foods and nearby sources).
- Enhance brand image associated with sustainable development.
- Meet ESG and CSR criteria when working with major partners.
7.3. For employees
- Improve your health with a balanced diet rich in vegetables and plant proteins.
- Rich taste thanks to rotating menu.
8. Conclusion
- Reduce environmental impact.
- Save operating costs.
- Enhance brand value.
Designing a menu using carbon-reducing ingredients is not just about green trend, but also a long-term strategy to help industrial catering businesses:
Just reduce red meat – increase plants – choose close – choose seasonally – avoid waste, we can create green meal both delicious and sustainable.
See more about: Protect the environment from the menu