Stellenbosch University (SU) has recently introduced carbon-tracking software in residence meal preparation, making it the first African university to use a tool of this kind. This forms a part of SU’s journey to carbon neutrality by 2030. This is according to Petro Mostert, communications specialist at SU’s Responsibility Centre Operations and Finance office.
SU’s Compliance and Catering Office (SUNCOM) is in the process of implementing software from the Swedish-based startup company, Klimato. The software calculates the carbon footprint of meals and ingredients according to country-specific databases, said Mostert. “All the ingredients of the menus must be added onto the software to make the calculations on the carbon footprint,” said Mostert.
Bennie Malan, head of SUNCOM, said that the software is currently being rolled out as part of a pilot project in the kitchens of the SU residences Harmonie, Sonop, Metanoia, Monica and in the Tienie Louw hall.
SU’s journey to carbon neutrality
The implementation of the Klimato tool forms part of SU’s journey to reaching carbon neutrality by 2030, according to John de Wet, SU’s environmental sustainability manager. “Carbon neutrality means that our carbon footprint, measured in emissions, resulting from SU’s operations, teaching and research equals zero, including investing in carbon absorption and mitigation schemes,” said De Wet.
“The Klimato tool will provide us with the necessary data and measurements to understand scope 3 emissions and make informed decisions to reduce our emissions from food waste,” said De Wet.
According to the United States Environmental Protection Agency (EPA), scope 3 emissions are carbon emissions that occur as a result of activities by third parties. In SU’s case, these third parties are bulk ingredient suppliers providing stock for residence kitchens, according to Mostert.
An addition to SU’s food sustainability
Over 800 000 meals were booked online at SU residences during 2023. This is according to data supplied by SUNCOM.
Meanwhile, SU’s residences and the Neelsie Student Centre generated a total of 230 220 kilograms of food waste in the same year, said De Wet.
Malan said that the software will help “promote social responsibility” in residence kitchens.
According to Mostert, the carbon-tracking tool will be used in combination with SU’s existing Material Recovery Facility (MRF) to enhance food sustainability. At the SU’s experimental facility on Welgevallen Farm, campus waste is sorted and food waste is recovered for compost production by Urban Farms, a food waste recycling company, said Mostert. This compost is then put to use in SU’s gardens, according to Mostert.