SinodosChemistry

Our most recent Carbon Capture project  investigated most novel techniques for various Green House Gases removal from cooking emissions, in an attempt to reduce carbon footprint of related facilities. Project included investigation of combinations of most novel methodologies such as solid amine microporous carbons modification, ordered meso- microporous material manufacturing, etc. 

In short, CF of a restaurant could be described as:

ü  The contribution of food production [agriculture] in equivalent CO₂. Different food has different CF; cattle for example exhibits a CF among the highest reported. Vegetables on the other hand exhibit a low CF

ü  The contribution of the food processing for example packaging, cleaning, etc [always measured in equivalent CO₂].

ü  The contribution of delivery of food to the restaurant, which is a function of distance, transportation means and time. In contrast to other goods, time is of essence for food since self life leads to loss of edible food and thus raises the CF.

ü  The contribution of the cooking activities which is the one of the two contributions investigated by the project [so far at least]. Different cooking means, from charcoals to high efficiency ovens, exhibit largely different CF contributions.

ü  The contribution of wastes; Wastes can be food, other material [such as paper] AND the emissions to atmospheric air [the second CF contribution discussed here]. The emissions CF is the heat lost and compounds emissions; the pollution issues could also be added to a carbon footprint investigation, assuming that post treatment, locally or not, could take place thus creating another cost [energetic].

ü  The contributions of energy required for heating, lighting, cooling, and in general working in the premises [cleaning, etc].

Restaurant emissions due to cooking activities can reach several tons per year per restaurant; however, these emissions are not CO₂ rich. These emissions typically contain:

-        VOCs. These are organic compounds that are volatile and come mainly from cooking with oils and from some cooking devices/ approaches such as BBQ

-        NOxs. Inorganic compounds that come from food ingredients, etc

-        SOxs. Inorganic compounds with significant hazards for the environment and for the ozone layer.

-        PM. Particulate matter. Most hazardous are PM_2.5 & PM₁₀ which mean that the fine particles are smaller than 2.5 and 10 μm, respectively. PMs are food, device, and fuel originated.

-        Other gases such as CO, CO₂, etc.

All of the above have a ‘direct’ and ‘indirect’ contribution to Green House effect and are considered Green house gases – GHG. Depending on their course of action, and their chemical structure, their contribution in ‘equivalent CO₂ emissions’ can be calculated appropriately.