The global hospitality industry can collectively reduce its food-related emissions by 30% by 2030, according to a new White Paper.
The ‘Decarbonising hotel food systems’ report recommends a pathway for the industry to cut up to 70 million tonnes of CO2 annually.
Produced by the World Sustainable Hospitality Alliance (the Alliance), Iberostar Hotels & Resorts, the Sustainable Markets Initiative and Systemiq the paper outlines that hotels can influence the global food system by leveraging their procurement power and optimising energy use.
With the hospitality industry representing 1% of all food production emissions, and generating 3% of global food waste, the industry has an important role to play in transforming food systems for the better.
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 at the Alliance’s Annual Summit in the US, to members who represent more than 55,000 hotels, 7 million rooms and 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 utilised to estimate food covers to introduce a circular food system, the paper is a groundbreaking tool for the industry.
Iberostar, with an ambitious goal to decarbonise 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 organisation 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 behavioural 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.”
This report comes off the back of a landmark session at COP29, where the Alliance introduced its Universal Sustainability Key Performance Indicators (KPIs) during the first-ever joint session of Tourism Ministers and the COP Presidency.
This initiative, part of the COP29 Declaration on Enhanced Climate Action in Tourism, marked a transformative step for the hospitality industry, underscoring its pivotal role in addressing global climate challenges, enhancing economic sustainability, and driving sustainable consumer choices.
