# Environmental Impact of Massive Food Services and Homemade Meals: A Case Study on Steved Chickpeas
## 1 Introduction  
Climate change has emerged as one of the most significant global challenges due to its significant effects, including the depletion of natural resources [1], loss of biodiversity [2], and extreme events such as hurricanes and heavy rainfall [3]. These phenomena directly impact agriculture by influencing land productivity [4]. The constant increase in global food demand intensifies production and distribution, significantly contributing to climate change through increased greenhouse gas (GHG) emissions [5]. In fact, between 15% and 30% of total GHG emissions in developed countries come from the production andconsumption of food [6]. This process encompasses activities ranging from agricultural and farming practices to manufacturing, refrigeration, storage, cooking, and final waste disposal [7]. Consequently, measures are urgently needed to mitigate the environmental impacts associated with food production while ensuring food access [8]. Massive food services, such as restaurants, hospitals, and school and university cafeetrias, play a crucial role in promoting sustainable food practices [9; 10; 11] aligned with public health as small changes in culinary preparations or menus can have significant impacts when considering that they can encompass up to 50,000 preparations [8]. However, it has been observed that food preparation at home is also associated with a healthier diet and reduced environmental impact [12]. Despite these insights, the literature lacks comprehensive comparative studies on the environmental impacts of massive food services and home-prepared meals, particularly regarding specific stages in the preparation process [8]. Therefore, it is essential to analyze which food systems have a lower environmental impact to support informed decisions. The literature on massive food services has expanded significantly in recent years, but substantial gaps remain [13]. [PERSON] and [PERSON] [14] conducted a literature review of articles investigating the environmental impact of food services, including both public and private establishments, to promote sustainability. The analysis examines the environmental impacts of various institutions, including educational institutions, hospitals, prisons, police canteens, fire stations, restaurants, cafes, and fast food outlets. They observed many published articles focusing on life cycle-based approaches within the food service sector, emphasizing waste management, carbon footprint assessment, and scenario comparisons to drive improvement. Meanwhile, [PERSON] et al. [15] analyzed and compared the carbon footprint of various segments within the food service industry, specifically takeout, restaurants, and homemade meals. Findings suggest that cooking at home results in a lower carbon footprint compared to takeout and restaurant dining. For the food services assessed by [PERSON] et al., the stages considered include the energy used for customer order placement, encompassing a holistic view from food production to waste management. Recent studies have further explored specific contexts. For instance, in [16], the environmental impact of legume-based dishes in school cafeterias was investigated, highlighting their lower emissions compared to meat-based meals, but the lack of data on the home preparation of similar dishes was noted. This underscores the need for comparative analyses that account for all life cycle stages, including those unique to meals consumed outside the home. [PERSON] et al. [17] analyzed 30 lunch portions (homemade, ready-made, and school canteen) to help consumers make environmentally responsible consumption decisions. The study found that dishes containing meat, dairy, and cereals exhibited the highest greenhouse gas emissions. Notably, meat and dairy were identified as the primary contributors to greenhouse gas emissions in the Finnish food chain. Furthermore, homemade meals tended to have lower emissions than ready-made dishes and those served in school canteens.