NET-ZERO: TIME FOR HOSPITALITY TO STEP UP IN ASSOCIATION WITH BUDWEISER BREWING GROUP UK & I

The dust is still settling on the COP26 climate talks in Glasgow. Generally the feeling was that the final agreement wasn’t ambitious enough but was still more ambitious than many had expected. There is hope that the 1.5°C limit to global heating is still possible. But only just.

Indeed, many of the crucial issues surrounding food systems were side-stepped: the consumption of high-emissions products like meat and dairy, for example, as well as the role of regenerative agriculture in not only curbing emissions but restoring biodiversity and protecting nature.

This leaves food and hospitality businesses with much to do and little time in which to do it. Net-zero ambitions may stretch to 2050 but companies must cut their greenhouse gas emissions in around 50% by 2030 to keep that long-term target within reach.

Through interviews with industry leaders, academics, consultants, investors and business experts, as well as desk based research of corporate climate commitments, this research offers detailed insight into the challenges and opportunities facing hospitality as they join the race to net-zero. We detail the urgency needed and whether the current commitments match this, and how some companies are already turning their intent into action.

As this report shows, hospitality businesses have begun preparing for net-zero; some have already set targets and made plans, others are starting to do so (and often in line with science-based targets) but many remain uncertain about where to start. The pace has begun to pick up and no-one can be left behind.

You can download the report in full below, but in support of this research we also filmed a number of industry leaders for their thoughts and you can watch these insights by following this link.

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