The conversation around embodied carbon in the built environment is gaining momentum, and the foodservice sector is no exception. While much of the focus has historically been on operational carbon (energy used during a product’s lifetime) based on energy use, the industry is now waking up to the fact that embodied carbon—the emissions associated with materials, manufacturing, transport, and end-of-life disposal—plays a critical role in achieving net-zero goals.

A recent report by fit out contractor Overbury’s ‘Counting the Upfront Carbon in Cat B Office Fit-Out’ report, which assessed the catering equipment sector’s readiness for embodied carbon reporting. Their findings showed that while some manufacturers are making progress, the industry has significant ground to cover:

• Only 47 out of 107 manufacturers provided usable material data.
• Only 7 out of 107 manufacturers had responsible sourcing certificates (ISO 14001 or BES 6001).
• Only 2 out of 107 manufacturers had end-of-life policies in place.

These figures reinforce what Foodservice Consultants have been suspecting—the foodservice industry must take urgent steps to integrate embodied carbon considerations into design, procurement, and specification processes.

Why This Matters & Who Is Driving the Change

While TM65 embodied carbon reporting is not yet a legal requirement across the board, change is already happening. The City of London now requires embodied carbon assessments to be submitted as part of planning applications, contributing toward the Net Zero 2025 target. More broadly, the World Green Building Council has outlined clear industry-wide goals:

“By 2030, all new buildings, infrastructure, and renovations will have at least 40% less embodied carbon with significant upfront carbon reduction, and all new buildings are net-zero operational carbon.”

“By 2050, new buildings, infrastructure, and renovations will have net-zero embodied carbon, and all buildings, including existing buildings, must be net-zero operational carbon.”

Given that many large-scale foodservice projects have long development timelines, action is needed now to ensure compliance with future regulations.

What Needs to Happen Next

For Manufacturers:

• Begin TM65 assessments for all product categories to provide clear and accessible embodied carbon data. To be clear this is not currently a measuring contest, and no products have yet to be discounted based on their data. The entry point at this stage is simply providing accurate data to start with and getting it independently validated.
• Obtain ISO 14001 or BES 6001 certifications to demonstrate responsible material sourcing.
• Develop end-of-life recycling and disposal policies to ensure equipment sustainability beyond its operational use.

For Consultants & Specifiers:

• Demand embodied carbon data as part of the specification process.
• Align foodservice designs with broader sustainable fit-out targets.
• Educate clients on the long-term benefits of prioritizing low-embodied carbon equipment.

For Contractors & Installers:

• Consider logistics and installation emissions as part of embodied carbon calculations.
• Work with suppliers who are transparent about their environmental impact.

Collaboration is Key

As the UK foodservice consultant community has admitted, this issue crept up on many in the industry—but now that we see its significance, we must act collectively. The foodservice sector has long been an innovator in energy efficiency and design, and the next frontier is embodied carbon accountability.

Manufacturers that move first will not only future proof their businesses but also gain a competitive edge as more projects prioritize carbon transparency in procurement decisions.

The time for action is now. Let’s work together to make sustainable foodservice a reality.