EDITOR’S VIEW: Why there is ‘scope’ for change when it comes to specifying catering equipment

Andrew Seymour

The phrase ‘all talk and no trousers’ could apply to a whole host of businesses when it comes to the topic of sustainability.

But in the hospitality sector, at least, there is growing acknowledgement that the industry’s largest players are serious about making the changes they require to tackle climate change.

Carbon net zero is very much the name of the game and, for those familiar with Scope 1 and Scope 2 emissions, 2030 is very much the target date.

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These categories concern themselves with emissions that are within reasonable control of an organisation, such as the energy they purchase or the vehicles that they drive.

The work that is going on to address these areas is vital, but most leaders agree it is what happens around Scope 3 that will truly make the biggest difference.

Scope 3 emissions are centred around external emissions, which typically means those that occur within a company’s supply chain.

For most hospitality businesses, this represents a much bigger proportion of emissions than their direct activity — but clearly it is the most complicated to affect.

That will inevitably change though and suppliers that have taken time to consider the bigger picture will realise they need to get on board with what operators require if they wish to stay commercially competitive.

Larger multi-site operators will be demanding a greater depth of information and data than ever before when making purchasing and procurement decisions.

If hospitality operators are planning to proactively engage their supply chains then I hope that kitchen equipment suppliers at the forefront of energy efficient product innovation will find customers increasingly receptive to the benefits of their solutions.

One observation to date with operators that are vocal about their sustainability achievements is that they rarely reference what changes they have made to their kitchens.

I’d like to think that will change in future, if only because Scope 3 requires operators and suppliers to be on exactly the same page for the greater good of everybody.

EDITOR’S VIEW: Wounded caterer knows things have got to change back of house

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Andrew Seymour

The author Andrew Seymour

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