The Sustainable Hospitality Alliance is joining forces with global research organisation World Resources Institute (WRI) to help the hospitality sector reduce food waste and offer more low carbon foods.
A key aspect of the partnership will see WRI conduct a peer review of the alliance’s Hotel Carbon Measurement Initiative (HCMI) to ensure it aligns with the GHG (greenhouse gas) Protocol.
The carbon measuring tool, which was updated last October, has been operating as an industry-recognised carbon calculation methodology for more than 10 years. It is used by more than 30,000 properties globally, including by major hotel companies such as Hyatt, Marriott International and Radisson Hotel Group.
The initiative has also been recognised by worldwide travel organisations such as World Travel & Tourism Council (WTTC), Global Sustainable Tourism Council (GSTC) and Global Business Travel Association (GBTA), who are incorporating it into guidance to the industry and corporate travel managers.
Sustainable Hospitality Alliance CEO, Glenn Mandziuk, said this latest partnership will help 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,” he said.
“We look forward to our 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,” he added.
The alliance will also encourage its members to commit to the WRI’s Coolfood Pledge, a science-based target to reduce food-related emissions by 25 per cent by 2030.
According to the alliance, properties that commit to the pledge will receive individual data analysis in an annual GHG emissions report as well as access to behavioural science on how to shift more diners to plant-based foods.
Members will also be encouraged to join the Friends of Champions 12.3 network, which helps organisations use a “target-measure-act” approach to halve food loss and waste by 2030.