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    Hospitality

    Carbon Accounting for Hospitality

    Hotels, restaurants and event businesses face unique carbon challenges from energy, food, waste and guest travel. EcoHedge makes hospitality carbon reporting straightforward.

    Sustainability in Hospitality: A Competitive Advantage

    The hospitality sector is highly energy-intensive. Hotels consume significant electricity for heating, cooling, lighting and laundry. Restaurants have energy-heavy kitchens and refrigeration. Events generate waste and travel emissions.

    Guests and corporate clients increasingly choose venues and suppliers based on sustainability credentials. Demonstrating your carbon management is becoming a competitive differentiator.

    Industry bodies like UKHospitality are setting sustainability targets. Early adopters who measure and reduce their carbon footprint will be best positioned as expectations tighten.

    Key regulations and drivers

    SECR (larger hotel chains)Corporate client requirementsUKHospitality sustainability roadmapLocal council sustainability targets

    Typical emission sources in hospitality

    Scope 120%

    Direct emissions

    • Kitchen gas
    • Heating systems
    • Company vehicles
    Scope 230%

    Purchased energy

    • Electricity for lighting, HVAC, laundry
    • Refrigeration
    Scope 350%

    Value chain

    • Food and beverage procurement
    • Linen and cleaning supplies
    • Guest travel
    • Waste disposal

    How EcoHedge helps hospitality businesses

    Property Emissions

    Calculate energy emissions from your properties. Track electricity, gas and water consumption costs.

    Food and Procurement

    Map food and supply purchases to emission factors. Understand which suppliers and product categories drive emissions.

    Waste and Water

    Include waste disposal and water consumption in your carbon reporting for a complete picture.

    Example: A boutique hotel group with 3 properties

    A hotel group calculated their carbon footprint across three properties. Energy accounted for 45% of emissions, with food procurement at 30%. By switching to a renewable energy tariff and adjusting menu sourcing, they reduced their footprint by 28% and promoted their sustainability credentials to corporate bookers.

    3 hotels
    Properties covered
    45%
    Energy share
    28%
    Reduction

    Measure your hospitality carbon footprint

    From kitchen to checkout, understand your emissions and reduce them.

    Start free today