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Hospitality and catering carbon assessment: challenges and method

In hospitality and catering, food (especially meat) and site energy weigh the most, along with waste and laundry.

Main emission sources

Food purchases (Scope 3), energy (heating, cooking, air conditioning), waste, laundry and guest travel. Animal proteins often dominate the food item.

Reduce and add value

Lower-carbon, local menus, anti-waste action, efficient energy, waste sorting. Communicating a serious assessment is a brand asset. UltraCarbon measures the footprint via purchases, energy and sites.

Frequently asked questions

What is the top item in catering?

Usually food purchases, especially animal proteins. Adjusting menus has a strong impact.

Is a small establishment concerned?

Yes, through customer and label expectations, and to cut energy and waste costs. A guided assessment is enough to start.

Measure your footprint with UltraCarbon

Free estimation, ISO 14067-compliant certificates, data hosted in France.

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