When hotels talk about reducing emissions there is a lot of talk of Scope 1,2 and 3 and how to manage each one. Here we look at what it all means.

When hotels talk about reducing emissions there is a lot of talk of Scope 1,2 and 3 and how to manage each one. Here we look at what it all means.

What are Scopes?: The Paris Agreement has a main objective to stop global temperatures rising above 1.5 degrees celsius and this means keeping Green House Gas (GHG) emissions down. Scopes are a way of categorising the types of emissions – a way of looking at a company and where the emissions are coming from so that they can be measured and reported and assessed for progress on reducing those emissions. The word Scope was used in the 2001 Green House Gas Protocol and now “scopes” are part of mandatory reporting in the UK, as well as part of the SBTi remit. Green House Gas Protocol puts it like this: “Developing a full [greenhouse gas] emissions inventory – incorporating Scope 1, Scope 2 and Scope 3 emissions – enables companies to understand their full value chain emissions and focus their efforts on the greatest reduction opportunities”.

What is Scope 1?: Scope 1 emissions are often grouped with Scope 2 but they are not one and the same. Scope 1 emissions are all about direct GHG emissions produced when running things like cars, boilers, heating etc. For hotels this is quite easy to measure.

What is Scope 2?: Scope 2 emissions are the ones a hotel might create indirectly. So when heating or cooling the rooms the energy is being created by an energy company and emissions are produced in that creation. 

What is Scope 3?: These are the emissions further down the supply chain. So for a hotel Scope 3 emissions might be those of the farmer who produces the food for the hotel restaurant, or the emissions from the laundry company who washes the towels and sheets. This includes how products are delivered to the hotel – e.g by electric vehicle or diesel truck. So it is far trickier to measure, capture and report, as the hotel is responsible for all the emissions up and down the supply value chain.

How can hotels manage and reduce Scope 1,2,3 emissions?: The Sustainable Hospitality Alliance has an industry-wide recognised standard to measure Scopes 1 and Scope 2 with its HCMI (Hotel Carbon Measurement Initiative). It measures and compares Scope 1 and Scope 2 GHG emissions of hotels. The measurement includes emissions related to fuels burnt on site as well as electricity used on site. The tool is free to access and use and has recently been updated. 

Scope 3 emissions are much more difficult to track – and also the nature of them being third party, means there is a large amount of data to collect. There are many companies offering to do this for hotels. One way to track Scope 3 emissions is to ask each supplier for their emissions data and then work out how much of that product or service is used by the hotel. It relies on the suppliers providing data and someone taking the time to work it out. Of course to reduce Scope 3 emissions hotels can look at their supply chain and find the most sustainable supplier – for example Beyond Apartments uses an eco laundry company, which collects and delivers the laundry in electric vehicles. 

What are hotels doing about reducing emissions? There are many stories on our site which cover what hotels are currently doing to reduce and mange Scope 1,2,3 emissions. Let’s look at IHG, which has 358 hotels across the UK (and more than 6,000 properties worldwide). The global hotel group recently used one of its Holiday Inn properties as a case study for the white paper ‘Transforming Existing Hotels to Net Zero Carbon‘. It found there was the potential to reduce the property’s annual energy bill by £467,000 per year and cut its carbon emissions by 483 tonnes (if all measures to reduce emissions were implemented). The group is working with Arup, a company dedicated to sustainable development with a collective of 18,000 designers, advisors and experts across 140 countries. Arup is developing a tool to help IHG hotel owners measure and save energy.

In other news, Premier Inn has also just announced the opening of its first all electric property in Swindon this year. Owner of Premier Inn, Whitbread, has targets by 2030 to reduce Scope 1 and 2 GHG emissions 80 per cent per mand Scope 3 emissions by 58 per cent per m2 by 2030. Whitbread joined the Sustainable Hospitality Alliance in December last year.

Image: Pexels Free Photos

Premier Inn to open first all-electric property this year

UK: Premier Inn will open its first all-electric property this year, as its owner Whitbread’s net zero target is validated by SBTi.

UK: Premier Inn will open its first all-electric property this year, as its owner Whitbread’s net zero target is validated by SBTi.

The company, which owns Premier Inn, has released The Whitbread Net Zero Transition Plan, which outlines priorities, plans and projects to reach its newly validated SBTi carbon target. 

Whitbread’s net zero target has been approved by the Science Based Targets initiative (SBTi). To achieve SBTi validation, the ambition of the Scope 3 targets is greater than in the published Net Zero Transition Plan, although the actions within the plan remain unchanged and equally valid. Scope 3 emissions are, after all, the tricky ones and the biggest emission area to harness and reduce.

Part of the Net Zero Transition Plan includes 100 per cent renewable electricity to be purchased across the entire Whitbread estate by 2026, where possible. Before that date, however, the first all-electric Premier Inn hotel will open in Swindon later this year. The Swindon hotel (pictured above) will be fully heated and powered by renewable electricity (grid and on-site), is built with market-leading insulation, energy efficient equipment and new water-heating technology such as the Mitsubishi Q-ton heat pump.

The Net Zero Transition Plan also goes into the details of how Whitbread is bringing its directly controlled (Scope 1 and 2 emissions) to net zero by 2040, and removing mains gas connection from the existing estate by 2040. 

The plan cites removing mains gas from its existing estate where possible, including more than 800 Premier Inn hotels, using a wide range of initiatives to embed decarbonisation throughout the business. Initiatives include the installation of Air Source Heat Pumps, solar photovoltaic (PV) panels, only using renewable energy and the installation of more energy-efficient kitchen equipment. 

Dominic Paul, Whitbread CEO, said: “Our Net Zero plan is integral to our business plan. Setting ambitious carbon reduction targets across Whitbread supports our people recruitment and retention, attracts more customers and has a positive impact on our local communities and suppliers. We are in a strong position as one of the few hospitality businesses to own its assets to leverage our rate of change and be confident of delivering our low carbon ambitions.”

The release of the Net Zero Plan follows more than a decade of activity to drive down emissions, which has seen the company reduce its direct operational GHG emissions by 52.5 per cent so far. Earlier this month Sustainable Hotel News reported on Premier Inn cutting water consumption by 20 per cent per guest.

Rosana Elias, head of sustainability, added: “We have been working on reducing our climate impact for a while and have successfully trialled the installation of air source heat pumps in 40 of our hotels and use solar power across over 20 per cent of our estate. Today’s plan doubles down on our commitment to reinvent budget hotels for the net zero age.”

The plan is being driven by the firm’s Force for Good sustainability programme, and its commitments and initiatives include:

Interim targets by 2030 to reduce Scope 1 and 2 GHG emissions 80 per cent per m2 and Scope 3 emissions by 58 per cent per m2 by 2030
100 per cent of new UK self-build developments constructed to net zero specifications from 2026.
Trial of a shadow cost of carbon in selected investment decisions.
Entire corporate car fleet in operation to be 100 per cent EV by 2030.
Working with a specialist food consultancy to measure the impact of embedded soy in Whitbread’s supply chain

Elias added: “We want to provide sustainable and affordable accommodation and dining options, allowing our guests to make choices that align with their values without having to compromise on the product and service they receive. We don’t claim to have all the answers now, but our plan will evolve over time and evolve as the technologies and policies that we rely on for success develop further.”

Image: All-electric Premier Inn Swindon to open later this year. Courtesy of Whitbread.

Partnership aims to tackle food waste in hotels

WORLDWIDE: The Sustainable Hospitality Alliance has partnered with World Resources Institute (WRI) to tackle the issue of food waste across the globe. 

WORLDWIDE: The Sustainable Hospitality Alliance has partnered with World Resources Institute (WRI) to tackle the issue of food waste across the globe. 

The Alliance and the WRI will commit to helping the hospitality industry reduce its food-related emissions by 25 per cent by 2030.

Part of the commitment includes encouraging a change to low carbon foods, such as plant-based foods, so the sector can meet sustainability targets. 

The Alliance will urge its members, (representing over 50,000 properties and seven million rooms globally), to commit to the Coolfood Pledge, as part of the partnership. This WRI initiative is a science-based target to reduce food-related emissions by 25 per cent by 2030. 

Those committed to the Coolfood Pledge will get bespoke data analysis in an annual report to help track progress in reducing GHG emissions. The aim is to provide an understanding to the industry as to what works with consumers and to shift more diners toward plant-based foods. World-class research and resources will also be available to members of the Alliance who are on the journey towards Net Positive Hospitality

WRI will also peer review the Alliance’s Hotel Carbon Measurement Initiative (HCMI) and help formally verify that the tool aligns with the GHG protocol. The Alliance’s HCMI has recently been updated as we reported in October. 

Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said: “We are delighted to be partnering with the  World Resources Institute (WRI) to move the hospitality industry towards food sustainability.  Combining the Alliance’s resources and knowledge with the WRI’s expertise and platforms, this partnership can help accelerate our members towards reducing food waste and food-related emissions. We look forward to our Hotel Carbon Measurement Initiative (HCMI) being peer reviewed by the WRI, which will serve as an important step to ensuring a transparent and globally comparable approach to carbon, water and waste reporting.” 

Research has shown that hotels have saved US$7 for every US$1 invested in fighting food waste. Jenny Arthur, head of membership development for Coolfood at WRI said: “This partnership sets the hospitality industry up to significantly reduce the climate footprint of the food it serves. Through Coolfood, companies will have access to cutting edge behavioural science on how to sell low carbon food, as well as rigorous data and support to help them reduce emissions. We’re excited to welcome them to the movement for delicious climate action.” 

In other food-related news, Easyjet holidays recently ran a trial in Tenerife using AI to help hotels cut the amount of food left over from its all-inclusive buffets. The tour operator partnered with Winnow, which uses artificial intelligence tools to collect data and help run more sustainable kitchens. The pilot programme, which launched in April in Spain, is monitoring the reduction of food waste in one of easyJet holidays’ most popular hotels, the Bahia Principe Sunlight Costa Adeje resort.

Using the same kind of technology you’d find in a driverless car, Winnow’s AI technology learns to ‘see’ the food being wasted and the data is collected and stored in the cloud. Teams then receive reports that pinpoint waste, giving them the insight to make operational improvements. Typically, kitchens using Winnow have seen food waste halved within 12-18 months which in turn has cut food purchasing costs by 2-8 per cent.

The pilot came about after Easyjet holidays partnered with Oxford University to create the easyJet holidays Sustainable Tourism Programme. The programme was launched to equip students with the transferable skills needed to lead change in relation to the UN Sustainable Development Goals. Research and reports from the students found that food waste is a sustainability challenge, with 18 per cent of food waste in Tenerife generated by the hospitality sector alone. Last August easyJet launched a sustainable hotels page on its website.

In Numbers

Food and Sustainability (Data provided by The Sustainable Hospitality Alliance). 

  • The production of food including agriculture and related land-use change (e.g., deforestation) accounts for nearly a quarter of global greenhouse gas (GHG) emissions. Shifting diets is essential to hit the global climate targets. 
  •  As the world population approaches 10 billion by 2050, emissions from agriculture and land could grow to take up the majority of the “carbon budget” for limiting global warming to acceptable levels. 
  • Beef requires 20 times more land and emits 20 times more GHG emissions per gram of edible protein than common plant proteins, such as beans. Helping more people shift toward more plant-based diets can have tremendous climate and other environmental benefits. 
  • More than one billion tonnes, or one third of all food produced, is lost or wasted each year. 
  • Approximately 17 per cent of food is wasted at the retail and consumer levels. 
  • Current levels of food loss and waste are responsible for wasting a quarter of all the fresh water used in agriculture, wasting nearly a quarter of all the fertiliser that is used, using an amount of land greater than the area of China, which could have otherwise been used for food that was consumed, driving 8-10 per cent of global greenhouse gas emissions, costing the global economy more than US$1 trillion every year.

Image: The Sustainable Hotel Alliance: Glenn Mandziuk, CEO, Sustainable Hospitality Alliance, Jenny Arthur, head of Cool Food membership development, WRI and Wolfgang M Neumann, chair, Sustainable Hospitality Alliance

TUI ties credit lines to sustainability targets for the first time

WORLDWIDE: TUI has extended 2.7 billion euros of credit lines until summer 2026, with terms tied to sustainability targets

WORLDWIDE: TUI has extended 2.7 billion euros of credit lines until summer 2026, with terms tied to sustainability targets.

TUI has extended the maturity of its existing credit lines of 2.7 billion euros by a further two years, and for the first time it will be linked to the achievement of the Group’s emission reduction targets confirmed by the Science Based Targets Initiative (SBTi). 

The SBTi defines and promotes best practice in emissions reductions and net-zero targets in line with climate science.

TUI CFO Mathias Kiep said: “The successful extension of our credit lines is essentially the result of the TUI Group’s operational and balance sheet recovery and a vote of confidence in our business model and future strategy. This lays the basis for profitable growth and we remain the industry’s pioneer in climate protection. TUI is on its way to former strength.”

TUI’s emission reduction goals include emissions to be significantly reduced in the hotel segment by at least -46.2 per cent by 2030. Goals also include TUI Airlines (-24 per cent), and cruises (-27.5 per cent).

Earlier this month TUI Hotels & Resorts published Green Building Guidelines for the first time, to provide its own hotels and hotel partners with concrete recommendations for their construction and refurbishment projects. 

The guidelines contain the most important aspects for reducing environmental impact and achieving savings in water and energy consumption. They also cover topics such as monitoring systems, sustainability certification and stakeholder communication. The guidelines were reviewed by external experts.

Jessica Kuthe, director portfolio management, TUI Hotels & Resorts said: “We are pleased to see our Guidelines promoting sustainable construction decisions around the world. They bring together proven measures and the expertise of our sustainability and construction experts for all our hotel brands. Our hotel partners, architects, engineers and contractors can benefit from this knowledge and commit to using the Guidelines as they develop hotels for a more sustainable future.” 

TUI hotels has already started implementing measures from the Green Building Guidelines, particularly in the area of energy savings.

The long-standing joint venture partners RIU, Atlantica and Grupotel have increased the number of their photovoltaic systems, e.g. in Spain, Cape Verde and Greece. In Italy, the Robinson hotel brand operates one of the largest photovoltaic plants of any hotel in Europe. 

In February Sustainable Hotel News reported on TUI’s sustainability agenda and the Force for Good programme.

Image: TUI

Nature-inspired 1 Hotels to open in Mayfair

UK: Luxury lifestyle hotel brand 1 Hotels has announced the opening of its debut property in the UK, in London’s Mayfair, this July. 

UK: Luxury lifestyle hotel brand 1 Hotels has announced the opening of its debut property in the UK, in London’s Mayfair, this July. 

SH Hotels & Resorts manages the 1 Hotels brand, as well as Baccarat Hotels, Treehouse Hotels and SH Collection. 1 Hotels is its sustainable offering and the Mayfair property is described as a nine-story “sustainable sanctuary” overlooking Green Park. 

Barry Sternlicht, 1 Hotels founder and chairman of SH Hotels & Resorts said: “We are delighted to bring nature and our mission of sustainable luxury to Mayfair, the very heart of London, one of the most important travel markets in the world. We are thrilled to bring our unique fusion of fresh comfort, conscious sustainability, exceptional bespoke service, understated elegance, wellness and nutrition to London.”

Opting for reconstruction over new construction, the hotel has been built to BREEAM Excellent standards, and has utilised 80 per cent of the existing structure.

All of 1 Hotels US operated properties are 100 per cent certified carbon neutral since 2018, and the brand has offset 19,171 tons of C02 (the equivalent of 49,145,794 miles driven by an average diesel car).

SH Hotels & Resorts chief executive officer Raul Leal said: “We’ve reimagined the traditional luxury hotel experience for Mayfair by infusing our love for nature with effortless sophistication. With this opening we celebrate our distinctive brand’s entry into Europe and the dynamic and culturally rich city of London.”

All 181 rooms, including 44 suites of the Mayfair hotel, has walls lined with native British moss and there are more than 200 local and regional plant species throughout the property. Living green-trellised exterior walls transform former hard surfaces into natural vertical landscapes. 

The restaurant, Dovetale, from two Michelin starred chef Tom Sellers will feature seasonal, organic, locally sourced ingredients. 

For the full list of locations of the 1 Hotels brand as well as hotels coming to Europe and the US soon, click here.

Image: 1 Hotels, Mayfair