Measured, entered, estimated
Measured during the audit week: waste by category, waste per guest, and the split between kitchen and guest waste.
Entered once a month: food cost and purchase mix, where the waste goes, energy, water and natural gas, staff training, donated surplus meals, the share of local, organic and sustainable seafood purchases, single-use plastics and hauling costs.
Estimated from those figures: the carbon footprint, water and land use of the food purchased, the emissions of waste disposal, and the avoidable share of kitchen waste.
Scope 3 and purchased food
Many organisations report the emissions of the food they buy under Scope 3, Category 1 (purchased goods and services) of the GHG Protocol. BonAppify estimates those emissions from what you spend: food cost divided by an average cost per kilogram, weighted by your purchase mix and an emission factor for each food category.
It is an estimate built from your spend and category averages, not a supplier-specific inventory. The factors are listed on the methodology page.
Waste disposal
Emissions from waste are often reported under Scope 3, Category 5 (waste generated in operations). BonAppify estimates them from the kilograms of waste and where it goes: landfill, compost, incineration, biogas or animal feed. Waste kept out of landfill lowers the figure.
Reports you can hand over
- PDF and Excel reports for one location or all of them
- Who approved each audit, and when
- A UN Sustainable Development Goals section when you want one
What BonAppify is not
BonAppify does not verify or certify an emissions inventory. Its figures are estimates, with the assumptions shown on the methodology page. If a third party assures your report, share that page with them.