The global Hospitality industry can collectively reduce its food-related emissions by 30% by 2030, according to a new White Paper unveiled today.
Highlighting innovative solutions like waste-tracking technologies, which can cut waste by up to 50%, the paper seeks to engage hospitality leaders in driving systemic transformation in the way food is sourced, prepared, and consumed in hotels.
The paper’s findings were discussed in October at the Alliance’s Annual Summit in the US, to members who represent over 55,000 hotels, 7 million rooms and over 300 brands globally. The Alliance’s CEO, Glenn Mandziuk, and Iberostar’s Global Sustainability Director – Innovation, Research and Destinations, Erika Harms, issued a ‘call to action’ to the industry. With case studies illustrating how AI can be utilized to estimate food covers to introducing a circular food system, the paper is a groundbreaking tool for the industry.
Iberostar, with an ambitious goal to decarbonize and reach net zero by 2030, has implemented many practices including AI waste management technology, changes in procurement to eliminate single use plastics, and is transitioning kitchen machinery towards lower emission alternatives.
The White Paper is supported by the Sustainable Markets Initiative, the world’s ‘go-to’ private sector organization on sustainable transition founded by His Majesty King Charles III in 2020, then The Prince of Wales. Its Hospitality and Tourism Task Force – co-chaired by the Alliance’s Glenn Mandziuk – convenes CEOs from across the tourism and hospitality industry and aims to support the reduction of emissions and pursue tangible, scalable and practical solutions to address climate change and find more sustainable solutions.
In September, senior leaders across the industry came together at New York Climate Week to review the findings ahead of the paper’s publication, discussing how best the industry can reach its 2030 target to reduce emissions and drive change. Leaders suggested the creation of an inter-sectoral ‘lab’ to collaborate, test ideas and share learnings, the development of sourcing guidelines or joint purchasing agreements, and guidance on ‘how to’ transition kitchens, especially around technology implementation or behavioral shifts amongst chefs.
Glenn Mandziuk, CEO of the World Sustainable Hospitality Alliance, said, “This paper is a gamechanger for not only the industry but the entire global food system. It is a vital resource which will futureproof the industry and guide hotels in their sustainable food initiatives. Today the Alliance is issuing a ‘call to action’, for the industry to foster meaningful discussions and collaborations that will empower us to tackle this challenge and pave the way for a more sustainable future in hospitality.”
Iberostar’s Global Sustainability Director – Innovation, Research and Destinations, Erika Harms continued: “Rethinking food in our industry is crucial—not just for cutting emissions, but for addressing its broader impact on nature and communities across the entire value chain. The responsibility for change is ours, and beyond improving infrastructure and procurement processes, we must collaborate to share best practices and adopt a destination-wide perspective. Only by doing so can we achieve the GHG reductions outlined in this paper while fostering social and economic prosperity. At Iberostar, we’ve already made great strides in energy transitions, waste management, and driving behavioral change, and are seeing clear business cases, but we’re just beginning to unlock the full potential of what we can achieve on a larger scale.”
Jennifer Jordan-Saifi, Chief Executive Officer of the Sustainable Markets Initiative added: “I’m delighted to see this positive outcome of the Sustainable Markets Initiative’s Hospitality and Tourism Task Force. This groundbreaking white paper provides a roadmap for the hospitality sector to transform the global food system, reduce carbon emissions and protect Nature. I would like to thank our member CEOs for their leadership in advancing tangible solutions around emissions reduction, energy efficiency, food waste, plastics, circularity and biodiversity restoration. These efforts lay a foundation for others in Hospitality and Tourism, as well as in other industries, to help replicate and scale.”
The Alliance looks forward to driving systemic change through its Supply Chain Impact Committee and its Accelerator programs.
IMAGE CAPTION: Iberostar’s Global Sustainability Director – Innovation, Research and Destinations, Erika Harms and Glenn Mandziuk, CEO, World Sustainable Hospitality Alliance.
