The webinar launched the FEA’s new Embodied Carbon Hub; web pages containing resources that explain the industry’s hot topic of embodied carbon. The new hub includes two complementary guides on this subject, one covering the basics and the second giving technical details.
John Cunningham, chief executive of the FEA who chaired the webinar, said: “The industry has been abuzz with talk about embodied carbon, what it is, why we need to understand it and how we generate reliable embodied carbon figures for individual products and equipment.
“The issue has become heated, largely due to misunderstandings and misinformation. The webinar was a great opportunity to share FEA’s new Embodied Carbon Hub, two new guides that we have developed providing clear and unbiased information, and to hear directly from CIBSE about TM65.”
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.
Anastasia Mylona, CIBSE’s technical director, was one of the presenters. She added: “TM65 is becoming widely used within the commercial catering sector and we were delighted to be invited to join FEA’s webinar to better explain the methodology and CIBSE’s services. There was huge interest and lots of questions, we will continue to work with FEA going forward to help support its members and the wider catering equipment sector.”
The two guides are available from the Embodied Carbon Hub on FEA’s website, which also has links to other resources including TM65 and advice from CIBSE.