At a Glance


Food Services

Project Types

Data Analysis, Industrial Energy Efficiency






This project calculates the carbon emissions during the construction and demolition phase of a typical 120-square-meter McDonald's restaurant kitchen.


Combining scientific and practical aspects, estimate the carbon emissions of McDonald's restaurants from five aspects: Decoration, Machinery and Electric Reform, Cooking Equipment, IT Equipment and Demolition Phase. In this process, by integrating with supply chain data, the carbon emissions of the entire lifecycle of the enterprise are calculated.


In this ten-week project, based on the LCA method, it was found through calculation that among the five aspects of decoration, machinery and electrical reform, Cooking equipment, IT equipment, and Demolition phase, hard decoration brings the most carbon emissions, mainly due to the large-scale use of concrete, metal accessories, and wooden boards. The carbon emissions in the production process of catering equipment are relatively low, and the equipment volume in the frying and French fries areas is large and the process is complex, resulting in more carbon emissions.

Potential Impact

Through these ten weeks of work, we have redefined the scope of carbon emissions measurement, clarified the content that has been done and the parts that need to be completed, and clarified the focus of our work. During the calculation process, with the cooperation of different departments, the bill of materials data was sorted out. And finally, we have gained a certain understanding of the carbon emissions level during the restaurant construction process, and understand the key and difficult issues in the calculation process, making an exploratory attempt for the subsequent ESG disclosure work.

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