Carbon footprint calculation : case study Kampusravintolat Oy

Abstract

Food services are a significant source of GHG emissions in university operations. The study evaluated the carbon footprint of the food service provided by Kampusravintolat Oy to LUT University in 2025 and compared the results with those of 2024. The aim of the study was to identify emission hotspots, assess the effectiveness of the climate actions implemented in 2025, and provide suggestions for further climate actions. The carbon footprint in 2025 was 524.27 t CO2eq, which represents a 21% decrease compared to the result in 2024. Food procurement remains the main source of emissions in food services, accounting for about 99% of the total emissions in 2025, while transportation accounted for only about 1%. Animal-based products remain the largest source of emissions, especially meat and dairy products. The implemented climate actions have been effective to some extent. Kampusravintolat Oy's food services are actively making efforts to reduce their carbon emissions. Food services within universities can guide consumers' dietary choices and cultivate their sustainable dietary habits through intervention measures such as displaying and promoting carbon footprint labels for dishes and arranging dishes.