Introduction
I developed Grid to Green as a free, user-friendly tool designed to help organizations, initiatives, and individuals assess the carbon footprint of meals and recipes. This tool helps users highlight the significant emissions reductions achievable by replacing animal-derived ingredients with plant-based alternatives.
Built on the robust data of The Big Climate Database the calculator enables users to explore the climate impact of food choices with flexibility and precision. Hosted in Excel Online for its accessibility and widespread use, the tool accommodates various units—from grams, pounds, and ounces to tons—making it suitable for a range of stakeholders. These include but are of course not limited to: professionals in catering procurement, hospitality, school or hospital nutrition planning, sustainability management, and animal welfare communications.
Instructions
Download a copy of this file to begin. Go to File > Create a Copy > Download a copy. Upload and Open the downloaded Excel File in Excel Online.
(Unfortunately, I got feedback that the Creating a copy online button does not work for everyone and after hours with Microsoft they still don't know why) Please also note that due to compatibility differences between Excel for the web and the desktop version, some dropdown menus may not function correctly in the desktop application. For the best experience, download and then open the file in Excel Online.
- Select the country where the recipe will be prepared, as emissions data is region-specific.
- Choose the ingredient from your current recipe.
- Select the appropriate unit of measurement (e.g., grams, kilograms, pounds, or tons).
- Enter the quantity of the ingredient used in the recipe.
- Choose a plant-based alternative—such as a plant-based meat, dairy, or egg substitute, or a legume, nut, vegetable, or fruit.
- Review the calculated emissions. The tool automatically sums the CO₂ equivalents of the ingredients and displays the emissions difference on the right side of the main table.
To remove a dropdown entry, simply right-click the cell and select “Clear Contents.”
Methodology
The methodology report for The Big Climate Database outlines that all greenhouse gas (GHG) emissions are accounted for using CO₂ equivalents (CO₂e). This approach involves converting various GHGs into a common unit based on their Global Warming Potential (GWP), facilitating a standardized comparison of their climate impacts.
Specifically, the database includes emissions from the seven GHGs identified by the Kyoto Protocol: carbon dioxide (CO₂), methane (CH₄), nitrous oxide (N₂O), hydrofluorocarbons (HFCs), perfluorocarbons (PFCs), sulfur hexafluoride (SF₆), and nitrogen trifluoride (NF₃). Each gas's emissions are converted into CO₂e using GWP values over a 100-year time horizon, as recommended by the Intergovernmental Panel on Climate Change (IPCC). This standardization allows for the aggregation of emissions from different gases, providing a comprehensive view of a product's or activity's total climate impact
Moreover, GHGs for food products are assessed using a life cycle assessment (LCA) approach that encompasses multiple stages of the production process. These stages include agricultural production, processing, packaging, transportation, retail, and Indirect Land Use Change (iLUC).
Feedback and What's next
Looking ahead, I plan to expand the tool to include a user-friendly visualization of the different stages of food production, helping users better understand where emissions occur throughout the supply chain. If you believe this feature would be valuable to you or your organization, I’d be grateful to hear your thoughts. I also welcome any feedback, ideas, or suggestions—whether it’s about improving the tool’s functionality, enhancing usability, or features that would make it more useful in your context.
I hope the tool proves useful in assessing the emissions impact of plant-based substitutions in your recipes!