Carbon Footprint Assessment of Restaurant: 
A Case Study in Debrecen, Hungary

A tétel rövid nézete
dc.contributor.advisorPataki, Beáta
dc.contributor.authorSanthad, Nichanan
dc.contributor.departmentDE--Műszaki Kar
dc.date.accessioned2024-06-24T06:09:41Z
dc.date.available2024-06-24T06:09:41Z
dc.date.created2024-05-28
dc.description.abstractThe objective of this study is to assess and identify the hotspots of greenhouse gas (GHG) emissions from a restaurant in Debrecen. The study employed concepts of life cycle assessment to evaluate and analyze the carbon footprint from a sample of restaurants using purposive selection. Emission activities assessment covered the processes of food preparation, cooking, dining-in, and waste generation. Greenhouse gas emissions were categorized into three types: 1) Direct GHG emissions, 2) Energy Indirect GHG emissions, and 3) Other Indirect GHG emissions. The results from the sample restaurant revealed a total GHG emission of 40,695.15 kgCO2e/year. The hotspot activities with the highest emissions in the sample restaurant were the use of electrical energy, which accounted for 71% of the total emissions, followed by organic waste and packaging at 18% and 6%, respectively.
dc.description.courseUrban Systems Engineering
dc.description.degreeMSc/MA
dc.format.extent66
dc.identifier.urihttps://hdl.handle.net/2437/374679
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectCarbon footprint
dc.subjectGreenhouse Gases
dc.subjectLife Cycle Analysis
dc.subject.dspaceEnvironmental Science::Environmental Protection
dc.titleCarbon Footprint Assessment of Restaurant: 
A Case Study in Debrecen, Hungary
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