Assessment and Simulation of the environmental impact of food consumption: A use case of a restaurant in Lisbon

Abstract

This thesis explores the environmental and economic impacts of ingredient sourcing and usage in a restaurant setting, with a detailed case study on Ceia. By integrating an optimization model developed using Python, the study evaluates various environmental factors, including water use, biodiversity, and climate change. The analysis includes opportunities for reducing environmental footprints while considering cost implications. Key findings indicate that adjusting ingredient quantities can lead to significant improvements in sustainability. Moreover, the research highlights the potential for significant cost savings and enhanced sustainability through optimized ingredient sourcing and usage. The model demonstrates adaptability for broader applications in the food service industry, making it a versatile tool for restaurants aiming to achieve sustainability goals. This study highlights the importance of continuous refinement and improved approaches to sustainable dietary practices. Future work should explore integrating additional environmental factors and social dimensions to provide a more comprehensive assessment of sustainability in the food service industry. This research contributes to the growing field of sustainable food systems, offering practical solutions for reducing environmental impacts while promoting economic efficiency.