Top Ten Actions for the Hospitality Sector

The top ten actions to help hospitality operators reduce their environmental impact are:

1. Install sub-metering in large sites

Install sub-metering in large sites to allow proper monitoring and control of energy use. This will enable you to pinpoint energy consumption and waste. Use this to measure your emissions baseline and set science-based targets.

2. Assess your heating ventilation and air conditioning (HVAC) requirements

Assess your heating ventilation and air conditioning (HVAC) requirements and identify opportunities to reduce demand. For example, match your ventilation to demand and don’t let heating and cooling run at the same time.

3. Identify options for reducing lighting demand

Identify options for reducing lighting demand. For example, replace lighting with energy efficient bulbs, use ‘night lighting’ in corridors and car parks, install daylight sensors in offices.

4. Regularly calibrate your building management system unit

Regularly calibrate your building management system unit. Make sure you maintain vents and controls.

5. Switch to using 100% renewable energy

Switch to using 100% renewable energy for all operations.

6. Ensure staff have regular training

Ensure staff have regular training and are highly aware of carbon reduction measures. These staff are critical for the day-to-day operation of sites. This includes offering lower carbon eating options, such as vegetarian food.

7. Reduce/eliminate food waste

Reduce/eliminate food waste – for example, by installing equipment that closely monitors and reports on waste. This can be used to inform buying decisions. Work with organisations that find alternative uses for surplus food, such as food banks.

8. Procure responsibly

Procure responsibly: Choose products and services with low whole lifecycle climate and ecological impacts. Monitor performance throughout by including climate KPIs in contracts.

9. Use energy efficient appliances and equipment

Use energy efficient appliances and equipment for food preparation (cooking) and storage purposes. Ensure that appliance/equipment maintenance is kept up to date.

Food Waste Reduction Roadmap

10. Minimise waste associated with packaging and/or storing food

Minimise waste associated with packaging and/or storing food. For example, work to eliminate plastics film used in the kitchen and ensure that takeaway food is served in biodegradable/compostable packaging. Use reusable crockery/cutlery when serving customers.

Framework for the Hospitality sector