FREE SUSTAINABILITY RESOURCES
Advice, tips and content for a sustainable, net zero food and drink industry
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CARBON CALCULATOR
CALCULATE AND UNDERSTAND YOUR CARBON EMISSIONS.
Carbon is the new currency. And there are huge opportunities to cut carbon across all your operations. By taking ownership with leadership, sharing successes, innovation, technology and creativity, we will be able to reach our sector targets of net zero by 2030 for our own emissions and across our supply chain by 2040.
To help you do this, we have developed a Carbon Calculator to help you calculate and understand your carbon emissions, and show practical ways you can reduce them; saving you money and enabling your business to thrive along the way.
This free to use carbon calculator and toolkit was developed with funding from the Zero Carbon Forum, BBPA, UKH, Sky and the Brewers Company.
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WE'RE LAUNCHING A NEW VERSION OF THE CARBON CALCULATOR IN 2025
Sign up here to register your interest and we'll let you know as soon as it's launched.
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ROADMAPS
We have created Roadmaps for the hospitality and brewing sectors to guide businesses and enable them to take impactful action. These Roadmaps outline credible pathways and targets to net zero. They identify sectoral emission hotspots to enable the sector to understand and address their highest impact issues. We include both individual and collaborative solutions as we believe this is the best approach to drive the change needed.
The Roadmaps share common emissions reduction targets:
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1. To eliminate operational emissions by 2030 (Scopes 1&2)
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2. To achieve net zero across our supply chains by 2040 (all scopes).
ROADMAP 1
NET ZERO: THE GUIDE FOR THE BREWING AND HOSPITALITY SECTOR
In this Roadmap, we outline the steps each sector of hospitality can take to reach their net zero targets. This includes guidance on measuring your footprint, developing a strategy and collaborating within the sector.
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ROADMAP 2
NET ZERO ROADMAP FOR BREWING
Uniquely tailored to UK brewers, this Roadmap sets the direction, scope and pace for our journey to net zero. It was created through extensive consultation with our members, the BBPA, Carbon Architecture, industry representatives and other brewing specialists.
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ENERGY SAVING TIPS
THE CHEAPEST ELECTRICITY IS THE ELECTRICITY YOU DON’T USE.
We’re here to help the hospitality and brewing sector to find efficiencies. Our energy saving tips keep things simple, so you can start saving today.
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Winter Energy Saving Tips
As temperatures drop, energy costs rise, and for hospitality businesses that can mean a significant strain on your bottom line. But it doesn’t have to. Check out our cold weather energy saving tips.
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Hotel Energy Saving Tips
We know energy efficiency is top of mind for hotels navigating rising costs and sustainability targets. That's why we've created this free energy-saving download to help keep your energy use - and costs - down.
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LATEST REPORT
UK Brewing Climate Risk and Resilience
Our new report in partnership with the British Beer & Pub Association (BBPA) and authored by sustainability experts 3Keel, warns that climate change threatens the future of Britain’s home-grown brewing ingredients.
Without urgent collaboration between brewers, farmers, and the Government, iconic ingredients like British barley and hops could become harder to source, putting the country’s unique brewing heritage at risk.
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LATEST GUIDE
Redesigning Hospitality Venues - the Low Carbon Fit Out Guide
The Low Carbon Fit Out Guide supports property managers, designers and developers to reduce emissions, cut waste, and save money, starting at the design stage.
It tackles common concerns in the industry: that sustainable fit-outs are more expensive, more complex or slower to deliver. It shows instead how to achieve net zero targets while making efficiencies and reducing costs.
The full guide is only available to members of the Zero Carbon Forum, however anyone can download this executive summary full of case studies and tips to get you started.
“The ESG and Property teams at Punch Pubs are extremely pleased with the Low Carbon Fit-Out Guide. It provides clear, practical guidance that supports our sustainability goals, and the inclusion of case studies adds significant value by demonstrating how the principles can be effectively applied in practice.” Jessica Nicklin, Sustainability Specialist, Punch Pubs & Co.
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REPORTS & THOUGHT LEADERSHIP
OUR PUBLISHED WORKS
Inisghts and expert opinion on net zero for the hospitality and brewing sector.
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Net Zero Strategies Every Hotelier Needs to Know
With sustainability increasingly under the spotlight, hotels face mounting pressure to reduce their carbon footprints. But navigating the complexities of decarbonisation while balancing operational priorities can be daunting. James Taylor, our carbon reduction specialist, shares his insights on how the hospitality industry can rise to the challenge.
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Connecting Healthy Food and Climate Change in Hospitality
The hospitality sector is placed to drive progress at the intersection of sustainability, nutrition, and consumer behaviour. In this article, our carbon and cost reduction specialist James Taylor reflects on insights from the Food Foundation’s State of the Nation Food Industry Report.
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What We Have Learned by Convening Hospitality
Over the past few years, our work convening the hospitality and brewing industry has provided critical insights into what it takes to embed sustainability at the heart of business. Through initiatives like the Zero Carbon Forum’s CEO Roundtables, we’ve seen firsthand the importance of leadership that balances commercial priorities with climate action. Because let’s be clear: climate risks are business risks – and this is especially true for any business reliant on food.
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VIDEO CONTENT
WEBINARS AND INTERVIEWS
Learn from our partners, specialists and leading hospitality businesses about their transition to net zero.
Collaborating with suppliers in the transition to net zero.
How does McDonald’s structure its sustainability team, roadmap and action plan, including the targets they have set and the actions they are taking to achieve them? The company has achieved substantial reductions in direct emissions, including energy reduction and building low carbon buildings.
The CEO view: Leading 10% reduction on food & drink emissions
Steve shares his view of sustainability as a CEO, and the journey Azzurri Group has been on to become a better business, both from an ethical and a commercial perspective. He covers the importance of sustainability to the company’s stakeholders, including customers, employees and investors; achieving results at pace; and the importance of working with suppliers to reduce emissions in the supply chain.
The founders view on how to weave sustainability into your business & brand.
Thom shares his journey from early beginnings, when sustainability was not a priority for the business, to today, now that Pizza Pilgrims has achieved B-Corp status. He covers some of the drivers for the change, the most important building blocks, and why he views sustainability as a lever to stand out against the competition.
An estate director talks about building for resilience and efficiency
How is Mitchells & Butlers building a sustainable, future fit estate? Mitchells & Butlers’ stakeholders expect them to run a more sustainable business, Nick’s focus is to reduce the impact of the estate. The company is introducing sustainability initiatives that reduce impact and build resilience.
Reformulating menus to reduce carbon, improve biodiversity & engage customers
How has Azzurri Group reduced emissions by 10% year on year? By building buy-in across the business, weaving sustainability into the business strategy and creating a governance framework to drive sustainability across each of the brands.
Risk and resilience in the UK Brewing Sector
The perfect pint is under pressure. Britain’s unique brewing heritage is at risk as changes in our climate will put supplies of home-grown ingredients under stress. This webinar highlights the challenges and presents the solutions as outlined in our recent UK Brewing Climate Risk and Resilience paper, in partnership with British Beer & Pub Association, and authored by 3Keel.
CASE STUDIES
ENJOY A GOOD READ?
Take a look at our case studies packed with ideas and examples of best pratice from across our membership.
PIZZA PILGRIMS JOURNEY TO NET ZERO
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Pizza Pilgrims has embraced resilient new ways of securing ingredients by sourcing local, hydroponically grown basil from Harvest London, addressing supply chain challenges driven by climate change's impact on European basil farms.
Read moreBLUESTONE NATIONAL PARK JOURNEY TO NET ZERO
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Nestled in the heart of Pembrokeshire, Wales, Bluestone National Park Resort is a premier luxury short-break destination. With over 400 lodges, cottages, and studio apartments set across 500 acres, the resort offers a unique escape within Britain's only coastal national park.
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