Table of Contents

Chapter 1

: Introduction
  - Background and motivation for study
  - Scope and objectives of research project
  - Overview of methodology
  - Outline of report

Chapter 2

: Literature Review
  - Previous studies on environmental impacts of food systems
  - Life cycle assessment frameworks for commercial kitchens
  - Key sustainability issues and high impact areas
  - Gaps in existing research

Chapter 3

: Methods
  - Case studies and facilities examined
  - Data collection procedures
  - Metrics and impact categories analyzed
  - Assumptions and limitations

Chapter 4

: Results
  - Ingredient sourcing and distribution impacts
  - Energy and water usage by equipment type
  - Packaging, disposables and material inputs
  - Cooking methods and food waste generation
  - Comparative analysis of practices

Chapter 5

: Discussion and Recommendations
  - Summary of key findings
  - Best practices identified
  - Limitations and areas for future research
  - Recommendations for more sustainable operations