Kevin Watson, Net Zero lead at Levy UK+I, says in order to tackle sustainability, the industry needs to collaborate.
As we all take steps to protect the planet, the hospitality industry has a clear responsibility to make operations and food offerings more environmentally friendly.
To meet demanding pledges and targets, the industry will need to adopt a fresh, new approach. This will require close collaboration with venue partners and a strategic, long-term rethink of our food production systems and supply chains.
Food strategy
Our food strategy at COP26 illustrated how to promote sustainability, whilst providing a low-carbon and diverse menu. The next step is to ensure that this is emulated across our business and the wider industry. By focusing on local and seasonal produce, the hospitality industry can drive forward a range of low carbon offerings, while supporting local communities and improving supply chain efficiency.
COP26 was an event that pioneered eco-friendly conference practices; and building upon its legacy will be a vital part of our strategy going forward.
We are working towards a more sustainable future by using a minimum of 80% seasonal fruit and vegetables to create plant-forward menus with carbon labelling.
This goes beyond helping us deliver on key climate pledges. Providing customers with a breakdown of the environmental impact of each dish, allows them to make more informed and eco-friendly food choices, giving everyone the opportunity to effect meaningful change.
The bigger picture
While these initiatives are already being implemented across all Levy UK+I partner venues, it is crucial that best practice from COP26 is implemented on an industry-wide basis.
For example, the launch of the Recipe for Change roadmap aims to redefine standards for sustainable hospitality. Outlining a range of intent, including our commitment to achieving Net Zero emissions in the UK by 2027, Recipe for Change will be used as a tool for venue partners.
Empowering everyone to take ownership of the delivery of climate pledges is key to creating lasting change. While we’re all working towards a shared goal, it is important to understand that the operational journey will look different at every venue. Close collaboration with venue partners will ensure that we move forward with our sustainability agenda in an inclusive manner.
In practical terms, bottom-up change must centre around the implementation of tailored and sustainable management plans, that establish credible interventions at each venue and also allow us to demonstrate what has been achieved already.
By focusing on the unique requirements of each venue, these plans allow our partners to track their progress and serve to support them at every stage of their journey towards making operations more eco-friendly.
Both the food and wider operational strategy of COP26 provide the hospitality industry with an invaluable blueprint with regards to how eco-conscious events will be executed going forward.
By taking a greater stake in the food production process and forging closer relationships with suppliers and venue partners, the industry can deliver on crucial climate promises that will safeguard the future of the planet.
