With 90% of emissions in the hospitality industry coming from purchased ingredients (Scope 3), knowing where to start with measuring and reducing these emissions can feel daunting, especially when some of the biggest offenders (meat) could be some of your best sellers (burgers, steaks, roasts).
We’ve partnered with Sustainable Restaurant Association and Sustained to help you get started on your journey.
This new guide explains why Scope 3 emissions are an area on which you need to focus, highlights the benefits of taking action (including reduced costs!) and explores how to begin measuring your emissions and – crucially – what you can do to reduce them.
92% of global GDP has pledged a 2030 net zero pledge of which the food and beverage industry accounts for £30bn.
Up to 90% food and beverage emissions are from purchased goods – i.e. originating from farms - creating a problem on multiple levels:
1. There is insufficient low carbon produce for companies to meet their net zero targets
2. These businesses have limited access to supplier farms.
3. Current footprinting data uses industry averages, often leading to overinflated figures vs actual farm level data
I just did an internet search to find out the carbon footprint of 1kg beef.
On the first page of results, the range varied from 27kg to 36kg to 50kg, 60kg, 70kg, 99.5kg and even 125kg CO2e/kg beef – when really the answer is ‘it depends on a lot of factors’.
The global food system contributes over a third of greenhouse gas emissions, with half of all food emissions originating within farms. While the majority of companies have committed to Science Based Targets to reduce emissions, most struggle with the vast emissions at the farm level, which account for about 90% of total emissions in the food sector. A survey of UK farmers showed that only 30% have assessed their farm's carbon footprint, and only 3% are engaged in selling carbon, despite a financial system already in place.
According to CAMRA, brewing materials account for around 20 – 30 per cent of the total beer footprint, with three quarters of the CO2 coming from barley alone
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