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Understanding and Reducing Scope 3 Emissions in Hospitality

3 min read

The hospitality industry, particularly its food and beverage (F&B) sector, is a significant contributor to global greenhouse gas (GHG) emissions. Scope 3 emissions, which occur indirectly in the value chain, form a major part of this impact. These emissions include those from the production, transportation, and disposal of food and beverages, making their management crucial for any sustainability strategy. To help, we recently partnered with The Sustainable Restaurant Association to create a guide 'Understanding Scope 3 in Hospitality'. 

Download the full guide from The Sustainable Restaurant Association here.

What Are Food and Beverage Related Scope 3 Emissions?

Scope 3 emissions in the F&B sector of hospitality are indirect emissions that occur from activities not owned or directly controlled by the hotel but that the hotel indirectly impacts in its value chain. These emissions stem from several stages, including:

  • Agricultural Production: Emissions from farming activities, use of fertilisers, and energy consumption.
  • Processing and Manufacturing: Energy and resources used in converting raw agricultural products into consumable food items.
  • Packaging: Production and disposal of packaging materials.
  • Transportation: Emissions from transporting ingredients from farms to processing units and then to sites.
  • Waste Management: Disposal and treatment of food and packaging waste, which can generate methane, a potent GHG.

Importance of Addressing F&B Related Scope 3 Emissions

For the hospitality industry, addressing Scope 3 emissions is essential due to several factors:

  1. Environmental Impact: The F&B sector is a significant contributor to GHG emissions, the global food system contributes to up to 37% of total annual emissions. Addressing these emissions can drastically reduce the overall carbon footprint of a hospitality business.
  2. Regulatory Compliance: Increasingly, governments and regulatory bodies are mandating the reporting and reduction of GHG emissions, including Scope 3.
  3. Consumer Demand: Consumers are becoming more environmentally conscious and prefer businesses that demonstrate sustainability practices.

Measuring and Managing Scope 3 Emissions with Sustained

Sustained is designed to help food and beverage companies measure, report, and reduce their Scope 3 emissions. For the hospitality industry, Sustained provides comprehensive solutions to address the challenges associated with F&B related emissions:

  1. Data Collection and Analysis: Sustained helps you efficiently upload your data with AI assisted upload, batch uploads and API integrations. This data is crucial for understanding the emissions associated with each stage of the lifecycle.
  2. Emission Hotspot Identification: By analysing the data, Sustained identifies key areas where emissions are highest. This allows businesses to focus their efforts on the most impactful areas first.
  3. Supplier Engagement: Sustained facilitates better collaboration with suppliers to encourage sustainable practices. This includes selecting suppliers that use environmentally friendly farming and processing methods, and connecting workspaces with your supply chain, to securely share product footprint data.
  4. Reporting and Compliance: Sustained ensures that all emissions data is accurately reported in compliance with international standards and regulatory requirements. This transparency not only helps in legal compliance but also builds trust with consumers and stakeholders.

Strategies for Reducing F&B Related Scope 3 Emissions

To effectively reduce F&B related Scope 3 emissions, the following strategies can be implemented:

  1. Sustainable Sourcing: Prioritise suppliers that adhere to sustainable farming practices, use fewer chemical fertilisers, and have lower carbon footprints. Consider joining initiatives like the Sustainable Food Trust to enhance sourcing practices.
  2. Local Procurement: Sourcing ingredients from farms who can provide farm level data to make informed swaps. Sourcing locally can minimise transportation emissions. 
  3. Seasonal Menus: Design menus based on seasonal availability of ingredients, reducing the need for long-distance transportation and storage, which can be energy-intensive.
  4. Waste Reduction Programs: Implement comprehensive waste reduction programs. This includes training staff on waste reduction techniques, offering smaller portion sizes, and donating excess food to local charities.
  5. Packaging Innovations: Reduce the use of single-use plastics and opt for biodegradable or recyclable packaging materials. Partner with suppliers who use sustainable packaging solutions.
  6. Energy-efficient Kitchen Equipment: Invest in energy-efficient kitchen appliances and promote practices that reduce energy consumption during food preparation.
  7. Just in time Ordering and Production: Minimise storage duration which can be a significant contributor to overall impact.

Benefits of Addressing F&B Related Scope 3 Emissions

By focusing on reducing F&B related Scope 3 emissions, hospitality businesses can achieve multiple benefits:

  • Environmental Impact: Significant reduction in overall GHG emissions contributes to global climate change mitigation efforts.
  • Regulatory Advantage: Staying ahead of regulatory requirements can prevent future compliance issues and potential fines.
  • Brand Reputation: Enhancing a hotel's reputation as a sustainable business attracts eco-conscious consumers and can lead to increased customer loyalty.
  • Operational Efficiency: Streamlining operations and reducing waste can lead to cost savings and improved profitability.
  • Market Differentiation: Demonstrating leadership in sustainability can differentiate a hotel from its competitors.

Conclusion

Reducing food and beverage related Scope 3 emissions is not only a critical component of your sustainability strategy but also a business imperative in today's environmentally conscious market. The journey towards sustainability begins with accurate measurement and deep understanding of where emissions originate. Solutions like Sustained Impact help businesses measure, report, and reduce their impact, providing the data and insights necessary to identify and act on emission hotspots effectively. By focusing on data-driven strategies such as sustainable menu design, and reformulating recipes and supply chains for better environmental outcomes, hospitality businesses can make significant strides towards environmental sustainability. For more information on how Sustained can help your business reduce its carbon footprint, please get in touch.

Download the full guide from The Sustainable Restaurant Association here.