2050Today Members

Permanent Mission of the Kingdom of Morocco

Footprint and emissions by scope

This carbon footprint takes into account the reported emissions generated by the activities of the institution over one year and was established according to international standards by Climate Services. Mobility takes into consideration business travels and commuting (on a survey basis). The CO2 impact of food includes the catering of the institution and individual consumption (on a survey basis) during working hours. Nevertheless the collected data of the 2050Today members resulting in each carbon footprint are not yet fully standardized nor entirely complete. Data collection is being progressively harmonized and improved. Therefore direct comparisons between tCO2 / employee among institutions – be it in general or per sector – are not yet possible nor relevant.

 

According to ISO 14064, the distribution of emissions is done by scopes.

Scope 1 represents direct emissions linked to the consumption of fossil fuels.

Scope 2 represents indirect emissions from the generation of purchased electricity, steam, heating and cooling consumed by the reporting company

Scope 3 includes all other indirect emissions that occur in a company’s value chain (i.e. purchased good or services, business travel, employee commuting).

The weight of this CO2 footprint

If we were to give a concrete weight to this carbon footprint, it would represent the weight of the following number of elephants  :

(average weight per elephant : 5’000 kilos) 

12 Elephants

The rate at which nature can absorb this amount of CO2

This amount of CO2 was emitted in one year. How many century-old cedars does it take to absorb this carbon footprint in the same amount of time ?

(a 100 year old cedar absorbs on average 25 kg of CO2 per year)

2 360 cedars are required

Our contribution to climate action

As part of its Green and Sustainable Mission action, the Mission of Morocco has developed an internal food programme to inform and raise awareness among its entire staff about its commitment to reduce C02 emissions in line with its participation in 2050Today, of which this Mission is one of the launching permanent Missions.

We are very encouraged that more than 50 institutions (permanent Missions, international Organizations and civil entities) based in international Geneva have committed to this climate initiative. It is important that we act locally to ensure the impact of our action and better measure its results. We must do everything possible to avoid leaving insurmountable challenges for future generations. It is in this perspective that we are already making our contribution to the promotion and protection of a healthy and sustainable environment in a context marked by global warming and the growing threat of biodiversity loss.

In this spirit, we have invited all our colleagues to consult and take into account the seasonal calendar (see below). You are also invited to do so.

This programme is being carried out to rethink our eating habits during office hours and to integrate greener eating patterns in order to meet the commitment of this Mission to achieve the common goal of 2050Today: halving CO2 emissions by 2030, to reach the target of 0 net emissions by 2050 and evaluating the results annually.

A flagship idea for a food pattern that promotes and protects
a clean, healthy and sustainable environment :

Reducing the consumption of meat during our office lunches

The carbon footprint of meat

The production of one kg of beef can emit up to 60 kg of greenhouse gases, whereas peas emit only 1 kg of CO. Animal products in particular, such as meat and dairy products, have a large carbon footprint not only because of their methane (through fermentation and digestion) and nitrous oxide emissions, but also because of their more complex production processes. If the products are then sold on the international market, the emission balance of each foodstuff increases further due to the long transport routes.

What is the purpose of a seasonal calendar ?

Eating seasonal produce is :

  • Better for your health
  • Tasty and fresh
  • Less expensive
  • Favouring short circuits, i.e. local products
  • Reduce our environmental impact
  • Make culinary discoveries

Consuming out-of-season produce means :

  • Favouring pesticides
  • Generating a negative carbon footprint due to the transport of goods
  • A product with little taste and no health benefits
  • Expensive
  • An ecological disaster for the planet

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