Carbon accounting of campus dining

Abstract

Production of greenhouse effect gas is made up of six components such as gas carbon dioxide, methane, nitrous oxide, hydrofluorocarbons, perfluorocarbons, and sulfur hexafluoride. The greenhouse effect is related to the topic of this study, which focuses on activities in the campus dining at Unicity Alam, UniMAP that contribute to the greenhouse effect gas emissions. The objective of this study is to establish the unit and system boundaries within the scope of the campus dining generated from the carbon footprint and to calculate the total quantity of greenhouse gas emissions from campus dining food waste using a carbon calculator. The first objective can be achieved by using life cycle analysis to identify the activities involved and arrange the activities into the framework. Among the activities that is identified was the electricity consumption, cooking gas consumption, food waste , food preparation and fuel consumption in the vehicle. The second objective can be achieved by visiting the campus dining to collect the data for the calculation of each of the activities. The data obtained will be recorded for calculation of greenhouse effect gases. The total percentage for the five activities involved is 9% for electricity, 81% for transportation and 2% for fuel combustion of cooking gas, 8% for the production of food waste and 0% for food preparation. Transportation is the highest producing greenhouse gas effect because the combustion of petrol and diesel produce pollutants that prevent sunlight from reaching the plants for conducting the gas cycle proses. Percentage of greenhouse effect gases in the food preparation is lowest because the data of the greenhouse effect gas emissions of a raw material is limited.