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How scaling works. Change a serving and calories, price, carbon and EF are scaled linearly by new ÷ default portion. Linear price scaling is an approximation — real menu prices are not strictly proportional to portion. Calories appear only where the source publishes them (— otherwise). “btl” marks 18 wines sold by the bottle (bottle price shown). Carbon = kg CO₂e per item; EF = Environmental Footprint 3.1 single score (mPt).

Where the footprints come from. All 790 items are decomposed into master-list ingredients by an explicit per-item recipe, written from each venue’s own stated ingredient list and constrained to sum exactly to the served portion, so structural components a menu does not name — the bun under a filling, the pancake under a topping — are counted rather than omitted. Composite components (breads, staples, patisserie bases, sauces) are themselves recipes in basic ingredients, so their factors are derived rather than assumed. Climate factors follow Poore & Nemecek (2018); EF 3.1 single-score indicators follow Agribalyse. Venues are numbered by decreasing footprint on both indicators and identified by number only. The Supplementary Information spreadsheet is the authoritative record.

Calories/€ is calories divided by the scaled price, shown only where calories are published. Protein is estimated, not measured: each item’s own ingredient recipe is priced against protein contents per 100 g from public food-composition data (USDA FoodData Central and equivalent tables), and the result is capped so protein energy never exceeds 45% of published calories. A dash means the recipe contains no protein-bearing ingredient — the spirits, mixers, wines and waters. Because it is built from the same recipe as the footprint, it tracks the serving you set. Treat it as a guide for comparing dishes, not as a nutrition declaration.