Understanding our impact on the environment is critical and we recognise the responsibility we have to take action to drive change.
GREEN ELECTRICITY SUPPLYING OUR UK&I & GERMANY ESTATE
REDUCTION IN CARBON EMISSIONS
NET ZERO CARBON EMISSIONS
ELIMINATION OF SINGLE USE PLASTICS
Net zero by 2040
Carbon emissions continue to be a huge focus for our business and reducing emissions is an ethical and economic imperative. We are very proud to have a target to reduce carbon emissions intensity by 50% by 2025 and become net zero by 2040. We have already reduced our carbon emissions intensity by 61%, cover 20% of our hotels with solar panels, and have 100% renewable electricity contracts. We also aim divert 100% of our waste from landfill.
The energy efficiency of our estate is key to us driving down emissions and we focus on on using building management systems to control usage and energy management software to monitor and target sites to optimise energy consumption. We continue to trial cutting edge technologies that will form the investment programmes of future years. For example, we have installed smart controllers to improve the efficiency of our space heating and cooling and air source heat pumps for efficient hot water generation to reduce gas usage. We continue to work with suppliers and technical experts across a range of technologies to develop our options for investment in further carbon reduction.
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
We recognise that food waste is a significant issue across the UK and in response, we have set a new target to cut our food waste by 50% by 2030. We now have clarity on how much, what type, and why we have food waste across our business and have already begun working to reduce waste levels.
MEALS DONATED TO
How we’re positively impacting the environment
Striving for BREEAM Excellent
Starting off from the right place is imperative to carbon reduction.
Our newly constructed UK Premier Inn and Restaurant sites are built to a minimum of BREEAM very good standard, LEED platinum or EPC B and we’re taking this further as we go forward to strive for BREEAM Excellent where we can.
Our Hub by Premier Inn hotel at St Martins Lane in central London was the first BREEAM ‘Outstanding’ hotel in the UK and we didn’t stop there as we achieved the standard again at Premier Inn Tolworth, demonstrating our commitment to raising the bar and showing what can be achieved.
Donating our surplus food waste
Cutting food waste is crucial to our business with a hugely ambitious target of 50% reduction by 2030.
One way we can reduce this waste is by ensuring that any surplus food we have is redistributed to those that need it most.
In 2020 we donated over 500,000 meals in this way by redirecting surplus food to charities across the country.
Through one of our charity partners FareShare this food supported over 1,800 charities and community groups in the UK supporting everyone from schools to homeless shelters to community hubs get the food they need.
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.
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.