Carbon Footprint of Products (CFP) as a Communication Tool with Consumers : Based on a Case Study of Skylark Co., Ltd.

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  • 消費者向けコミュニケーション手段としてのカーボンフットプリント（CFP）指標についての一考察：すかいらーくのモデルメニュー分析の事例
  • ショウヒ シャムケケ コミュニケーション シュダン ト シテ ノ カーボンフットプリント(CFP)シヒョウ ニ ツイテ ノ イチ コウサツ : ス カ イラーク ノ モデルメニュー ブンセキ ノ ジレイ

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Objective. The recent Carbon Footprint of Products (CFP) program puts an emphasis on communicating with consumers and can be used to indicate Life Cycle CO2 emissions (LC-CO2) of products. Under the program, suppliers offer LC-CO2 information for their own products, and then consumers can act in an environmentally conscious way based on that information. We calculated LC-CO2 emissions for three representative restaurant menus (serving Japanese, American, and Chinese-style dishes), based on cost accounting data provided by Skylark Co., Ltd., information from the CFP database, and 3EID. Our objective is to show that Skylark's cost accounting data has the potential to calculate LC-CO2 indicators, which can be helpful for environmentally conscious consumers.<BR>Results and Discussion. Per-serving LC-CO2 indicators of representative restaurants' menu were 2,637g-CO2 for Japanese-style dishes, 4,080g-CO2 for American-style dishes, and 1,742g-CO2 for Chinese-style dishes. Comparing CO2 emissions per serving between restaurant dishes and homemade dishes shows that there is a difference in emission structures. By clarifying those structures, consumers become better able to understand the route of CO2 emissions and to control them. We evaluated the CO2 emissions of restaurant customers through the use of a questionnaire which asked respondents which style of dishes they tended to choose, and which method of transportation they used when visiting restaurants. The results showed that consumers who prefer Japanese-style dishes generated low CO2 emissions per serving. When a consumer used a personal vehicle to get to the restaurant, it generated about the same CO2 emission as the dish which the consumer ordered. The specific CO2 emissions per serving can be lowered either by reducing energy input and waste discharge in restaurant operations or by reducing the use of vehicles.<BR>Conclusions. Our research shows that we can estimate useful indicators of LC-CO2 emissions from restaurant dishes by using corporate accounting data. This data must be complemented with information from secondary databases, but we can derive a lot of useful information for both consumers and important policies. As this type of accounting data is regularly tallied and collected as part of daily company operations, using such data for LC-CO2 indicators per serving could potentially contribute to the construction and diffusion of CFP program without adding any additional costs.

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