Knowing where to begin with measuring and reducing your scope 3 emissions can feel daunting, which is why The Sustainable Restaurant Association has partnered with Agrasta and Sustained to help you get started on your journey. Our new guide explains why this is an area that needs focus, highlights the benefits of taking action (including reduced costs!) and explores how to begin measuring your emissions and what you can do to reduce them.
The global food system contributes to up to 37% of total annual emissions, and pressure is rising on businesses of all sizes to take action on their carbon emissions. It’s impossible to create a sustainability strategy for your business without understanding exactly where your emissions are coming from, and scope 3 emissions – those that occur throughout the supply chain – are an especially important metric for hospitality.
The dialogue around these emissions is reaching a critical point. More businesses are beginning to understand that their scope 3 emissions are not only the most important to tackle, but also (unfortunately) present the biggest challenge in terms of tracking, measuring and reducing, because they occur outside your organisation. However, with growing pressure to meet net zero targets in addition to new and ever-evolving climate regulations, addressing your scope 3 impact is a must.
With invaluable insights and expertise from our partners and the team at The SRA, this comprehensive guide offers solid support for your business as you begin and progress on your scope 3 journey.