WHAT'S NEW

• New guide launched to help hospitality sector redesign venues that cut carbon, costs and keep customers coming back 

• Redesigning Hospitality Venues: the Low Carbon Fit-Out Guide was launched to Zero Carbon Forum members at an exclusive event on 1 May 2025

Sustainability is increasingly becoming a core part of how hospitality venues are designed and fitted out. 

Operators are embracing this shift to reduce emissions, save money, improve efficiency and create standout spaces. 

However, many in the industry still face a gap: they want to design more sustainably but don’t know where to start. They're looking for inspiration, guidance, and reassurance that it's possible to do this well without compromising on cost, quality or timelines.

Launched on 1 May, Redesigning Hospitality Venues: 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.

Created by Zero Carbon Forum, the guide 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.

With case studies from forum members including St Austell Brewery and Wagamama, the guide shares practical tips from those already making low-carbon design work, highlighting what to keep, reuse and remove, and how to make better choices when designing or refurbishing a site.

Mark Chapman, Founder and CEO of Zero Carbon Forum, said: “Sustainable fit-outs are fast becoming standard practice, as our case studies show, and they can unlock significant cost savings and operational efficiencies. We’re excited to launch this new guide to support hospitality property teams who want to deliver inspiring spaces that meet evolving customer expectations and sustainability goals.”

The guide includes a straightforward framework to support decision-making at every stage of a fit-out: 

• Removal – Identify what can be reused or repurposed before disposing of anything. 

• Design – Make smart design choices to save money, reduce waste and lower emissions. 

• Construction – Align build specifications with your sustainability goals and monitor progress. 

It also explains how to set meaningful KPIs and track your impact.

The guide is available to members of the Forum and was launched at a dedicated event in London on 1 May, with more than 40 professionals attending. 

The Zero Carbon Forum’s director, Bob Gordon, and head of membership, Beth Hinde, hosted a panel session with David Chenery, Object, Space, Place, Alex Neil, Wagamama, and Fabrizio Varriale from RICS.

An executive summary including two of the case studies is available for anyone to download here. 

• New report commissioned by the British Beer & Pub Association and Zero Carbon Forum demonstrates significant climate risks to key British brewing ingredients - download the report here

• UK brewers, farmers, and Government urged to work together and take steps to secure future access to home-grown brewing ingredients

• Without action, brewers face greater reliance on imported barley

The future of Britain’s traditional supply of brewing ingredients, from both home and abroad, is at risk of being severely diminished by climate change unless brewers, farmers and the Government work together, the BBPA and the Zero Carbon Forum have warned.

Their call for urgent collaboration to protect domestic production of British barley and hops from climate change is outlined in a new report commissioned by BBPA and Zero Carbon Forum and authored by specialist sustainability consultancy, 3Keel.

It warns Britain’s unique brewing heritage is at risk as changes in our climate will put supplies of home-grown ingredients under stress, potentially increasing brewers’ reliance on imported crops.  

Among the report’s key findings are:

• Wetter autumns and drier, hotter summers are putting UK and international malting barley and hop cultivation at increasing risk of diminishing yield and quality for both crops.

• Adaption measures are required, including switching to climate-resistant crop varieties, plus using irrigation and regenerative farming techniques  

• Government support is required to help fund climate-adaption measures  

• The British brewing sector and stakeholders across the supply chain must take collective action to build resilience 

The ‘UK Brewing Sector Risk and Resilience’ report, highlights the potential impact of domestic and global supply disruption and shortages as a result of the changing climate, which could lead to price volatility.  In the future, crops may be prioritised for food rather than brewing, which would risk livelihoods across the supply chain.

Traditional British hop varieties, which are vital to the cask beer industry, could be at risk if – as the report projects – flooding increases and spring & summers become hotter.

The bodies are urging collaboration across the sector and supply chain to mitigate the risks to barley and hop production and protect both the heritage of British beer – but also the economic contributions and jobs the industry provides.  

Latest figures show the British beer and pub industry contributes more than £34billion to the economy and supports more than a million jobs.

Emma McClarkin, CEO of the BBPA, said: “This important research couldn’t sound the alarm any clearer; we now know the risks climate change poses to our sector.

“More importantly, this should be heeded as a rallying cry that we all need to pull together and collaborate so we can protect our unique heritage and homegrown crops.

“For centuries, Britain has relied on its barley and hops to make delicious beer, and we must act to preserve and protect this proud tradition, by everyone in the supply chain meaningfully working together.”

The BBPA and ZCF said collaborative effort is needed requiring action by brewers, farmers, as well as support from the Government, including:

• Recognition of the longer-term impacts of climate change on British farming as part of domestic and trade policy development

• Funding to support research and adoption of adaptation measures to mitigate climate risks

• A positive regulatory landscape for both farmers and brewers

Bob Gordon, director of the Zero Carbon Forum, said: “If we are to ensure our brewing industry is resilient-enough to cope with drier summers and wetter winters, proactive steps are required. 

“These steps must be taken together. Challenges on this scale require strong collaboration.

“The Zero Carbon Forum, with the support of UK brewers and pubcos, is looking forward to working with the sector to turn this report’s recommendations into action.”

The Maltsters Association of Great Britain said: “The UK malting industry, represented by the Maltsters’ Association of Great Britain (MAGB), has a long history of supplying fine malts for beer brewing. British maltsters provide malt to 14 of the largest 20 brewers in the world, as well as supplying the smallest microbreweries. MAGB members source their barley almost exclusively from British growers due to the excellent quality and (at present) reliable supply. The risk from climate change in disrupting this situation is real and all measures to mitigate this are supported; we welcome the report commissioned by the BPPA.”

The British Hop Association said: “Charles Faram Farms and other grower members of the British Hop Association are very grateful to 3Keel and the BBPA for this excellent report. It highlights the difficulties growers are facing worldwide, not just today but also how things will develop in the coming years. It highlights some important ways forward for breweries and growers and perhaps most importantly shows how important the UK could become in hop production moving forward.”

Download the full report here.

• Climate action is delivering measurable cost savings and strengthening business resilience.

• According to Zero Carbon Forum’s latest data, hospitality businesses are accelerating sustainability efforts despite economic and political uncertainty.

• Over 25 of the sector’s C-suite gathered last week to discuss a vision of a more efficient, profitable, and low-carbon future.

Extreme weather due to climate change is already impacting the hospitality sector through lower sales, cost volatility and supply chain disruption, but leading businesses are proving that climate action is not just necessary, it is profitable.

The latest data from the Zero Carbon Forum shows that more operators are making strategic investments to cut costs, reduce risk, and future-proof their businesses.

At last week’s CEO Roundtable, hosted by the Forum, industry leaders discussed how aligning profit with purpose is driving results.

Companies that transform their business by embedding sustainability into their operations are seeing lower energy bills and improved operational efficiency, and can position themselves as attractive brands for employees and customers.

This transformation is also about seizing an opportunity to redefine what a profitable, resilient hospitality business looks like. Industry leaders are no longer just reacting to challenges; they are shaping a future where sustainability drives competitive advantage.

Mark Chapman, CEO and Founder of the Zero Carbon Forum, said: “Imagine a pub or restaurant that uses 60% less energy, delivers thousands in additional profit per site, and generates its own power, eliminating supply shocks and price volatility. Its products are vertically farmed and locally sourced. It designs recipes that embrace new ways of delivering animal proteins without the impact on animal welfare. This is a business that isn’t vulnerable to rising costs or attacks on its brand but instead thrives on efficiency and innovation. It’s a place customers feel good about visiting and it’s an employer people want to work for. This is the vision we are setting for the sector and are excited to see the increasing commitment from our members that will make this happen.”

The Zero Carbon Forum’s latest data confirms the sector is moving in this direction:

82% of Forum members now have a dedicated sustainability lead, a 22% increase in the past year.

83% of members engaged with the Forum for over a year use renewable energy, compared to 38% of new members.

Members have made a 13% increase in energy efficiency investments, including LED lighting, intelligent extraction systems, voltage optimisation, and heat recovery.

Companies taking action are already seeing the financial benefits. Energy-saving measures in day-to-day kitchen operations have cut costs by more than £3,000 per site, according to Zero Carbon Forum.

Their data also shows that new equipment is reducing carbon emissions by 45%, while the redesign of menu staples such as chicken curry are lowering costs by 22%, emissions by 47% and calories by 10%.

Investments in electrified kitchens, estimated to cost around £50,000, are delivering annual operating savings of £10,000 to £15,000, with a typical payback period of three to five years.

“Investor expectations and government policies are shifting, but business success will not happen in isolation. We believe the companies that act now will be the ones that remain competitive” added Chapman. “Purpose-driven action is no longer optional; it’s a strategic decision that pays off. Businesses that take the lead on sustainability will build resilience, enhance their brand, and strengthen their bottom line.”

In light of the new budget and carbon commitments from the UK government, Zero Carbon Services who specialise in working with hospitality operators to reach net zero, are urging business to leverage climate action to reduce rising costs.  

UKH forecasts the cut to business rates relief will cost the hospitality sector £500m.  

Meanwhile, the cost of employing a full-time worker is forecast to increase by at least £2,500 per employee, costing £1.9 billion across the sector, due to rises in Employer National Insurance Contributions and the National Living Wage (UKH). 

To avoid customer price increases and maintain the sector average margin of 5%, businesses would need to generate an additional £20,000 in revenue for every £1,000 taxed, an unsustainable challenge for many operators. 

Meanwhile, CGA’s recent data on climate change impacts showed that UK hospitality sales were 25.7% lower due to heavy rain and 8.2% lower due to extreme heat on like-for-like days between 2022 and 2023.  

Zero Carbon Services is encouraging operators to unlock cost-cutting opportunities through climate action. By reducing energy waste alone, Zero Carbon Services has helped seven leading operators save a combined £3.9 million—an average of £3,600 per site. 

"The budget and the impacts of climate change are increasing cost pressures on the sector. The work we’re doing with our clients to take credible climate action, from energy saving to ingredient switches and waste reduction, can mitigate the impacts by cutting carbon and costs” said Mark Chapman, CEO of Zero Carbon Services. "This proves that sustainability isn't just good for the planet - it’s good for business." 

Growing Momentum for Climate Action in Hospitality 

Zero Carbon Services works alongside the Zero Carbon Forum, a not-for-profit representing one-third of the hospitality sector, to demonstrate how climate action can unlock cost-saving opportunities while building resilience and enhancing brands. 

Over the last 12 months, Zero Carbon Forum has welcomed 21 new members. This brings the total membership to 74 and represents 35,000 sites.  

Mark continues, “These numbers show that the hospitality sector is stepping up to lead on climate action and the growing momentum highlights a clear shift in the industry. Sustainability is no longer just a moral imperative—it’s a business priority. Together, we’re proving that embedding carbon reduction measures not only addresses compliance but also drives cost savings and builds resilience.” 

Zero Carbon Services and Zero Carbon Forum are encouraging hospitality businesses to join the growing number of operators embedding carbon reduction measures into their operations.  

By adopting climate action plans and collaborating with the sector, businesses can cut costs, enhance brand resilience, and prepare for future compliance requirements. 

Some of the members who have joined the Zero Carbon forum over the last 12 months include Red Engine, The Tollemarche Arms, Mission Kitchen, Wells & Co, Family Adventures Group, Faber, Gipsy Hill Brewing, Best Western, Thornbridge Brewery, Flat Iron, Rosa’s Thai, Popeyes, National Trust, Hollywood Bowl, F1 Arcade, Colicci and Stewart Brewing. 

James Taylor, carbon reduction specialist 

The hospitality and brewing sectors are at a crossroads. Amid rising costs, shifting consumer behaviours, and ongoing staffing challenges, businesses must now tackle another monumental task: meeting the UK's increased carbon reduction targets. UK prime minister Sir Keir Starmer announced in November 2024 that he has committed to reducing carbon emissions by 81%. Without these reductions, the sector will struggle as extreme weather brought on by climate change affects supply chains, consumer demand and pricing. Reducing emissions and supporting regenerative suppliers are necessary to build resilient, future-fit businesses. The path ahead has its challenges, but it also offers opportunities for transformation. 

Challenges the Hospitality and Brewing Sectors Face 

Adding increased carbon reduction to an already overwhelmed sector is no small ask. Teams are juggling skyrocketing costs, dwindling footfall, and shifting spending patterns. Many businesses lack the expertise, resources, and transparent data to make informed decisions about their carbon emissions and climate impact, and inconsistent government policies exacerbate the struggle. 

Potential carbon taxes, such as those on meat and dairy, could also deepen financial pressures. While consumers can't shoulder every cost increase, I have heard that many businesses are grappling with how to absorb or offset these expenses without further eroding margins. 

Efforts to cut emissions in areas like energy, packaging, and waste management are hampered by external barriers. Despite the sector's substantial progress—driven by necessity— I have spoken to many operators who often find their ambitions constrained by factors beyond their control, such as inadequate infrastructure and logistical challenges. 

Opportunities for Cost Reduction 

Carbon reduction doesn’t have to mean financial strain. In fact, it can unlock significant cost savings. We have seen many operators save thousands of pounds per site by identifying energy waste and implementing simple operational changes, such as using data to inform staff behaviour.  

Sustainable sourcing and supply chain optimisation, while resource-intensive, are strategic moves that can pay off in the long term. Collaboration across the sector can amplify these efforts, encouraging market growth for sustainable products. 

Energy-efficient equipment and renewable energy are critical. On-site generation offers long-term savings, while power purchase agreements (PPAs) provide price stability. Moving beyond traditional capital cost assessments to life-cycle costing can help businesses see the bigger picture: lower maintenance costs, reduced downtime, and greater operational efficiency. 

Some of the simplest low-cost reductions are often the quickest and easiest to implement, such as controlling volumes – not just in energy but also consumables, water, and spoiled stock. These tactical levers often galvanise a culture of further improvements, making harder strategic changes more palatable. 

Preparing for a Carbon-Conscious Future 

To stay ahead, businesses must extend their planning horizons beyond 3-5 years. Carbon and climate change considerations should sit alongside price, quality, and availability in procurement decisions.  

Taking small, logical steps now—such as reducing waste, conserving energy, and streamlining operations—can help soften the blow of future regulatory changes. 

Leadership in the sector is already preparing for these shifts. Scenario modelling and risk management are becoming the norm.  

However, the industry’s individual efforts will only go so far. True systemic change demands collaboration. Currently, 35% of the sector actively engages in collective action with the Zero Carbon Forum; the rest must follow. 

Balancing Sustainability with Consumer Expectations 

Sustainability isn’t just a responsibility—it’s an opportunity. While research suggests consumers value sustainable practices, their choices are still heavily influenced by price, quality, and convenience. In my experience, decisions about a family night out or a birthday treat aren’t led by sustainability factors – it’s still about value for money, taste or experience.  

Most of the time customers don’t want to go out of their way – whilst they support sustainability, they want it to be seamlessly integrated into their experience. Businesses can use this as an opportunity to resonate with their customers by being transparent about their actions and making sustainable behaviours simple without added costs or complexities. 

Someone once told me, “Sustainability is a right, not a privilege.” This ethos must guide the sector’s approach, ensuring sustainability is embedded into every operation without becoming a premium add-on. 

The way forward 

The journey toward carbon reduction will not be easy, but it is necessary. By reframing environmental risks as opportunities and prioritising collaboration, the hospitality and brewing industries can lead the way.  

Together, we can create a more sustainable future that helps businesses cut costs, build their brand and become more resilient in the face of change. 

Ready to take the next step? Get in touch to learn how we help the hospitality and brewing sector turn today’s challenges into tomorrow’s opportunities. 

Last night, Zero Carbon Forum, the not-for-profit that supports the hospitality and brewing sector on its net zero journey, hosted their bi-annual CEO/CFO Roundtable in London to discuss what action the sector can take individually and collectively to build resilience across the supply chain in the face of new climate-related risks.

25 C-suite executives attended the event to hear from Andrew Selley, CEO of Bidcorp UK, Pete Statham, Head of Sustainability and Government relations at Sysco GB, and regenerative farmer Andy Cato, co-founder of Wildfarmed alongside forum director Bob Gordon, and climate change expert Mike Berners-Lee.

Forum members shared their challenges and heard about solutions shaping the industry’s response to the impact of extreme weather events on their daily operations.

Mark Chapman, forum founder and CEO, said, “Our data shows that members are taking positive steps to reduce the carbon emissions within their direct control – scopes 1 and 2. However, 78% of the sector’s emissions are in the food and drink we serve. These scope 3 emissions are found within the supply chain. They cannot be tackled individually and the only way we will see meaningful reductions is to ensure the supply chain and our members work together. The first step is to bring them into the room to learn what is happening and what we need from each other. We’ve also shared our plans to lead the development of a common set of standards and expectations for operators to use with their suppliers. We’ve asked for feedback from suppliers on their barriers and what’s needed to meet the sector’s expectations.”

Extreme weather plays havoc on supply chains – crop failures from heat or flooding affect the availability of core commodities and can often lead to lower-quality ingredients and increased costs.

Wet weather caused sugar beet failures in Europe and the UK, and droughts and floods impacted sugar cane production in Brazil and India leading to an 8.2% price increase of sugar-related products in 2024*.

Andy Cato from Wildfarmed shared his experience of developing farms that shun industrialised models and focus on regenerative principles. This approach encourages more carbon to be captured, the soil to be replenished, and biodiversity to thrive. In turn, the farms are more resilient.

Steve Holmes, CEO of Azzurri was recently interviewed by Bob Gordon, director of Zero Carbon Forum as part of a hospitality sustainability webinar series, where he confirmed their pizzas now taste better since using Wildfarmed flour.

As well as affecting supply chain reliability, new data from CGA commissioned by the forum shows the effects of extreme weather on hospitality sales.

On 18 February 2022, Storm Eunice hit the UK and sales were 25.7% lower than on the same day in 2023.

On 19 July 2022, the UK recorded 40-degree temperatures and sales were 8.2% lower than on the same day in 2023.

Mark Chapman says, “The data makes it clear that it’s critical for hospitality and brewing businesses that want to survive now and thrive in the future to join forces and urgently support actions that reduce carbon and support regeneration in order to build resilience. We've asked our members to support initiatives that prioritise supplier engagement so that we can rapidly reduce the negative impact of the sector and ensure we maintain a planet that we can eat, drink and brew beer on.”

Mark Chapman, founder and CEO at Zero Carbon Forum said: “Wells & Co. is a fantastic operator that has already shown great progress in taking credible climate action. We are excited to work with the team to help implement all the necessary measures from their dedicated climate action plan with nearly 190 energy-saving initiatives that reduce negative impacts and improve business. The Wells & Co. team will also benefit from sharing best practice with other forum members and a robust calendar of events, masterclasses, workshops, action groups and CEO roundtables to measure, plan and reduce their carbon footprint, at pace.”

Established in 1876 by founder Charles Wells, the fifth-generation business is now led by CEO, Peter Wells. 

Ed Robinson, also a family member, is responsible for heading up the brand’s evolution towards net zero as the organisation’s first ever Sustainability Manager, whilst working towards an MSc in Sustainability at Cranfield University. 

Ed says: “At Wells & Co., we are committed to being a net force for good in the communities and natural environment we inhabit. Operating a sustainable and resilient business is at the heart of everything we do. We want to give the next generation a business that we are proud of, and one they can grow and enjoy for years to come. 

“The Zero Carbon Forum can measure our efforts accurately, benchmark them against the rest of the industry, and advise us on how to improve sustainability across the whole estate. Working with all our managed and tenanted pub partners to complete their carbon footprint is the first step on our journey.” 

Wells & Co. has made substantial changes across its estate to reduce emissions, reviewing and transforming the key areas of waste and energy. Initiatives have included food waste audits and partnerships with Refood, producers of renewable energy from food waste, Too Good to Go, the surplus food marketplace, and its own ‘Beepoint’ project at their Bedford HQ, Brewpoint, to transform land around the brewery into a biodiverse space featuring several beehives. Most recently the grain from Brewpoint has been sent to anaerobic digestion. 

Ed continues: “We are fully invested in decarbonising operations on our course to net zero. Our goal is to understand more about where we are on our net zero journey. We’ve joined Zero Carbon Forum as a like-minded and credible third-party organisation to access industry expertise and insights, a dashboard of data to track our progress, and tools and initiatives to help us get where we need to be faster.”

• Vital research will look at issues and, crucially, solutions for the sector

• Study will help will build resilience in brewing as BBPA calls on the Government to encourage sustainable farming approaches

• Not-for-profit Zero Carbon Forum, which supports the hospitality and brewing industry on their net zero journey, and BBPA team up for study

The British Beer and Pub Association (BBPA) and Zero Carbon Forum have been awarded a grant to research the climate risks facing UK brewing supply chains.

The research will support the brewing sector to operate in the long term, in the face of the immediate and future impacts of climate change and biodiversity loss.

Rising temperatures are affecting the production of barley and hops, as well as the yield and quality of crops, which can have a significant impact on UK supply chains.

Emma McClarkin, CEO of the British Beer and Pub Association said: “This study will give us crucial insights into how climate risks are directly impacting supply chains, and how we can take steps to understand how we as an industry mitigate them as we continue to ask the Government to come forward with a number of financial measures and incentives that will provide our farming system with an incentive structure which further encourages sustainable approaches to farming.”

The research by the not-for-profit organisation and the UK’s leading brewers and pub association will be made possible from funding from the Brewers’ Research and Education Fund (BREF).

The forum and BBPA will use the funds to gain a clear understanding of the scale of these risks through scientific research and modelling across geographies, timelines, and different global warming scenarios, and to identify effective measures to mitigate them.

Mark Chapman, founder and CEO of Zero Carbon Forum, said: “We are grateful to BREF for this grant that will enable us to complete the final stages of our Brewing Risk and Resilience Study. The brewing and hospitality industry is under immense pressure, and with the effects of climate change becoming increasingly evident, this research is extremely important to help highlight the current and future environmental risks facing the sector today and how we will overcome them.”

These significant challenges being faced across the industry cause uncertainty throughout supply chains and pile on the pressure for brewers and pubs.

Mark Chapman said: “We must come together and collaborate as an industry if we want to reduce emissions at pace and build resilience in the sector to operate over the long term.”

In the first phase of the three-phase study, Zero Carbon Forum and the BBPA engaged 21 major brewers and pubs to understand what the industry believes to be the most significant climate risks to their business.  

The findings revealed that brewers are primarily concerned about the critical impact of climate change on their supply chains.

The results of the final two parts of the study, expected to be completed in early 2025, will be made available to the broader industry upon publication.

The results will provide the industry with a better understanding of the challenges facing it and how to tackle these going forward.

The BBPA and Zero Carbon Forum have a history of working closely together. In 2022 the two organisations teamed up to launch a bespoke roadmap specifically designed for the brewing sector. This provided support and guidance to breweries across the UK to take ambitious steps towards emission reduction targets.

Download the full report here