Title: How to reduce environmental impact of hamburger menu?

Authors: Serap Nazır; Mustafa Özilgen

Addresses: Department of Chemical Engineering, Yeditepe University, 34755 Kayisdagi Istanbul, Turkey ' Department of Food Engineering, Yeditepe University, 34755 Kayisdagi Istanbul, Turkey

Abstract: Hamburgers recently draw huge attention because of their contribution to global warming because of the energy utilised and CO₂ emitted during their production. If beef should be replaced with chicken, the chemical fertilisers should be replaced with their microbial counter parts, and electric power should be generated by combusting the restaurant waste, it will be possible to achieve 60% reductions in both energy utilisation and CO₂ emissions. If the improvements suggested in this study should be implemented globally, in case of production of 1,000,000 t of hamburger menu, 3.24 × 10¹⁰ MJ less energy would be utilised and 7.35 × 10⁹ t less CO₂ would be emitted to the atmosphere.

Keywords: beef burger menu; chicken burger menu; chemical fertilisers; emission reduction; microbial fertilisers.

DOI: 10.1504/IJGW.2020.110300

International Journal of Global Warming, 2020 Vol.22 No.2, pp.235 - 254

Received: 27 Dec 2019
Accepted: 09 Jul 2020
Published online: 13 Oct 2020 *

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