Mark Chapman is the founder and CEO of the Zero Carbon Forum, a non-profit organisation that enables its members to reach their sustainability targets faster, more efficiently and cost effectively.
What is ‘net zero’ and why does it matter?
Net zero recognises the climate crisis and seeks to create change that removes our reliance on fossil fuels, while also getting everyone to reuse, reduce and cut down on waste. In 2019, the UK became the first major economy to legislate and commit to achieving net zero carbon emissions by 2050. Since then, 60 hospitality businesses, representing 30,000 outlets from across all the sub-sectors of the industry – from the largest pubcos, quick service restaurants, restaurants, brewers to individual pub operators – have signed up to the Zero Carbon Forum. Collectively, we are working to help the sector achieve net zero by 2040. We have targets and milestones in place, including stopping all avoidable emissions from direct operations by 2030 and from the supply chain by 2040.
Net zero matters because we need to work collectively to solve the climate crisis, and our mission with the Forum is to support sectors on this journey. In doing so, we will help create businesses that are more resilient and better able to withstand the impact of climate change: from being able to generate their own power, to sourcing products and services locally, which will help lessen the risk of food chain disruption, for example, when Spain or another main food producer is hit by crop failures.
What is the Zero Carbon Forum’s remit?
Our three main action points are to measure, plan and reduce. From measuring what businesses are using, in terms of energy usage, ingredients and food waste, to making a plan of action that will reduce their carbon emissions.
To assist with this, we have created a carbon calculator to enable operators to quickly measure emissions, and using the toolkit, prioritise reduction actions across energy usage, waste, water consumption and packaging.
We also provide guidance on how to take action on everything from switching to renewable energy to reducing food and drink waste, and even providing information on regenerative farming methods, which use low-carbon technologies.
Why is creating greener, more sustainable venues business?
- It is great for your pub to be investing in sustainable practices, because cutting carbon will cut costs. We know pubs that have saved thousands of pounds – and 10 tonnes of carbon – by wasting less energy, from turning off equipment overnight to replacing door seals on fridges; as well as minimising food waste, from prep to plate.
- Brand reputation. Research* shows that consumers care about sustainability: 70% of consumers try to live a more sustainable life; 44% say that sustainability influences their choice of venue; 34% will spend more than usual with a venue that has good environmental credentials. Operators, like the BII’s Licensee of the Year Award 2023 winners, Joe Buckley MBII and Flo Pearce MBII of The Tollemache Arms in Harrington, Northants, are showing how their environmental credentials are playing a role in building their brand name, while also cutting costs and driving up profits. And as importantly, half of all employees will choose to work for a business built upon sustainability credentials. It’s a key factor in attracting and retaining talent in your business.
- Resilience. Businesses need to protect themselves from the vagaries of the supply chain. By buying locally and working with local suppliers, as well as growing your own, like Vicky and John Judson FBII at The George in Castleton, not only reduces your carbon footprint but also provides consumers with fresher and tastier produce with a higher margin for you. Local farmers, especially those committed to regenerative farming methods that use less fertilisers, for example, are also found to be more resistant to the adverse effects of climate change too.
In addition to energy saving and waste reduction – from putting timer switches on lights and better insulation, to waste management in the kitchen – what else would you suggest businesses look to do?
Generating your own power, where you can, by installing solar panels, which will produce a pay back within five to seven years.
Switching over to more energy efficient appliances in the kitchen. This will provide a payback within two years, due to a reduction in energy consumption – from the appliances themselves but also in terms of creating less heat in the kitchen, which means refrigerators and extractors don’t have to work as hard.
Segregating waste into separate bins for prep, plate and other waste, will help identify where savings can be made. Seeing the waste will lead to better management of your menu, ingredients, portion sizes, garnishes, etc, and reduce the amount of waste for collection. It will also reduce your food bill.
Moving away from glass bottles to pump dispense for tonics and other drinks not only saves on waste, but reduces storage space and any need to chill the bottles. Eliminating glass wherever possible is part of the journey to net zero.
Cooking oil recycling schemes, as we’ve seen adopted by BII Ambassadors Keris and Lee De Villiers FBII, are a great community service, with customers bringing their cooking oil to the pub for recycling – and the pub can also make some money back from the oil recycling company.
Our carbon calculator will help you make savings across the business, from understanding the impact of waste – including the effects of having too many staff on during a shift – to your food and drink mix, energy usage and so on.
Having seen the positive stories in this magazine, I know that many publicans are already on the frontfoot, when it comes to their journey to carbon zero. Collectively we can all take control and make businesses even more efficient, more resilient and play a role in reducing our impact on the climate.
*Source: Sustainability Matters: What consumers want and how brands can win (CGA and Nutritics report, June 2023)
