Understanding our impact on the environment is critical and we recognise the responsibility we have to take action to drive change.
Net zero targets validated by SBTi
20% water reduction per sleeper by 2030
Elimination of unnecessary single-use plastics by 2025
Single-use plastics is one of the most crucial issues for our business. Most single-use plastics used at our sites are found at the back of our hotels and restaurants through food, drink and laundry packaging. We know eliminating this waste won’t be easy, but we are committed to reducing our impact on the environment.
We already have a great track record of minimising the use of single-use plastics, becoming the first hotel group to stop the use of plastic straws and stirrers, and unlike many other hotel operators, we have never used miniature shower products. However, we have more to do. In order to remove single-use plastic from our business we are working with our suppliers to innovate and drive change.
50% reduction in food waste by 2030
Our target is to reduce food waste by 50% by 2030 against a FY18/19 baseline. This helps us to become a more efficient business, but also reduces our GHG emissions and helps support food security, both in the UK and across our global supply chain.
We are also working hard to ensure that none of our general waste goes to landfill as we know that the environmental impact of landfill is a growing issue. We have a target to divert 100% of our operational waste from landfill and work with our supplier to meet this. This year we diverted 99.9% of our waste from landfill.
How we’re positively impacting the environment
Removal of single-use uniform packaging
One example of this is tackling our plastic waste by working with our suppliers to review the plastic in our supply chains.
With over 30,000 team members, we have a lot of uniforms.
When looking at our plastic usage we recognised that each of our uniforms was delivered in single-use plastic wrapping.
With the support of our kitchen uniform supplier, we have now removed 2 tonnes of non-recyclable, single-use plastics per annum by removing this unnecessary single-use wrap, helping us little by little to our target to eliminate all unnecessary single-use plastic by 2025.
As part of our commitment to reducing our impact on the environment, reducing our gas consumption is crucial.
In 2019 we began rolling out the award‐winning Synergy chargrill to over 200 restaurants including all Beefeater and Cookhouse & Pub sites. The Synergy Grill has led to gas savings of over 20% in the impacted sites and a 10% reduction of the total gas consumption of the entire restaurant business.
Not only this, but the new grill also improves the quality of cooking, enables faster cleaning, and reduces cooking oil and waste. Therefore, through our innovations we can not only improve our carbon footprint but also delight our guests with even better tasting food and support our operations teams become more efficient.
Striving for BREEAM Excellent
We use the BREEAM certification system to assess the sustainability performance of new-build Premier Inn and Hub hotels. During the 2021/22 financial year, we changed the BREEAM rating in Whitbread’s development specification from ‘Very Good’ to ‘Excellent’, ensuring our pipeline of Premier Inn and Hub hotels CARBON, OUR BUILDINGS are designed to achieve very high sustainability performance
This year also saw us push the boundaries of sustainable hotel design. In the City of London, we are bringing forward plans for a net zero operating hotel at Snow Hill, Farringdon. We are also working with the City of London Corporation to design a BREEAM ‘Outstanding’ hotel development at Moorgate. These new hotels will be operated under the Hub brand.