Food & Beverage Environmental Impact Calculator
A professional tool to measure, label, and reduce the environmental impact of your menu.
Measure, label, and reduce the environmental impact of your menu.
Reduce Your Largest Controllable Emissions Source
Food & Beverage Operations generate up to 50% of your on-site hotel & hospitality emissions, far more than gas and electricity consumption.
Adjusting menus and providing greater awareness of the environmental impact of food choices for guests is the sustainability action that can make the most significant reduction in your greenhouse gas emissions in the shortest amount of time.
The calculator empowers the hotel and hospitality industry to identify carbon, water and land environmental impacts based on ingredients and portion size. Calculate your F&B annual emissions and generate science-based environmental labels you can confidently display on menus.
- Open Access: No usage limits, no sign-up required.
- Science-Based: Utilises over 580,000 Life Cycle Assessment (LCA) variables across climate, land and water.
- Comprehensive: Covers 2,800+ ingredients and dishes.
- Trusted: 26,000 menus environmentally assessed across 56 countries.
Example emissions breakdown of a large European 5-star hotel spa resort, where F&B accounted for 49% of their emissions.
Menu Labels that Transform Guest Values into Premium Sales
Use the calculator to generate clear, environmental labels for your menus.
Empower guests with simple menu ratings, backed by detailed, transparent data.
Improving Sustainability and your Business
Your guests care about sustainability and actively choose dining venues that align with their values. Environmental impact labelling responds to this demand, it enhances your brand, and drives guest preferences towards your premium planet-friendlier dishes.
"When environmental information on menus is provided, both academic research and hotel groups such as the Hyatt and Hilton, have demonstrated that guests choose less carbon intensive options."
"PwC 20,000 consumer survey across 31 countries reports that 44% of consumers would pay a price premium for more sustainable foods."
Tackling carbon emissions is important and climate impacts are global and gradual. But your F&B water and land impacts are just as important, they are often far more local with immediate ecosystem and biodiversity consequences.
By labelling your menu across carbon, land and water, you empower guests with informed choices, enhance their dining experience and demonstrate your holistic understanding of sustainability beyond just carbon.
How It Works: Video Tutorial
See how you can build a recipe, analyse its impacts, and find sustainable alternatives in just a few minutes.
Go Beyond the Menu: Certify Your Commitment
The calculator is the first step. Our professional services validate your operation's environmental performance, building guest trust and demonstrating leadership.
Why Get Certified by Total Life Cycle Analytics?
- Third-Party Validation: Add credibility to your sustainability claims with science-based, Life Cycle Assessment verification.
- Cost Effective: We know it's a tough time for hospitality so we have slashed prices for small businesses with less than 50 employees to under £400 for the restaurant package.
- Comprehensive Analysis: We assess your entire footprint, including Scope 1, 2, and 3 emissions beyond just F&B.
- Enhance Brand Reputation: Sustainable hospitality builds guest loyalty.
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Understanding Our Foods Impact on Nature
Capture the wider environmental impacts of your F&B operations.
Go Beyond Carbon for Better Results
Our most immediate environmental challenges are climate change and biodiversity loss. Focusing on carbon emissions alone is only part of the sustainability journey. The livestock and arable farming systems that feed us are the single largest driver of environmental degradation globally, impacting our planet's most vital resources.
To make truly sustainable choices for your business and your guests, it's essential to consider the full picture of climate, land, and water impacts together.
Greenhouse Gases
Address the 26% of global greenhouse gas emissions that come from food by calculating the full carbon footprint of your dishes.
Water Impact
70% of freshwater extraction and 78% of ocean and freshwater pollution is related to farming. Understand the water impacts of your ingredients.
Land Impact
Review the land impacts that are leading to biodiversity and eco-systems losses locally and internationally.
Menu Labelling
Combine all impacts into an overall A-E rating to inform chefs, empower diners, and demonstrate your wider appreciation of nature across climate land and water.
in support and alignment with the
We follow the Greenhouse Gas Protocol Standards for the identification and measure of Scope 1,2 and 3 emissions
TLC is a signatory of the Glasgow Declaration. We agree on the five shared pathways to ensure climate action is aligned across the hospitality sector: Measure, Decarbonise, Regenerate, Collaborate, Finance.
Environmental impacts financially modelled in alignment with UNEP research
TLC is a signatory of the UN Framework Convention on Climate Change Pledge