Capsule Hotel announced a protein diversification target requiring 65% of protein procurement to come from plant-based sources by 2030, with the remaining 35% from animal-based products. The commitment applies across all five properties in Switzerland and Denmark, addressing Scope 3 emissions — the largest emissions category for hospitality operations where food procurement decisions substantially impact carbon footprint.
“Sustainability shapes how we think about every part of our operation, and food is no exception,” said Valentina Rodoni, lead sustainability at Capsule Hotel. “Setting a protein diversification target feels like a logical next step for us: it reflects our values, it responds to what our guests are telling us they want, and it gives us something concrete to work toward together with our teams and our partners.”
The company partnered with Scope Three Action, a non-profit supporting food industry companies in reducing emissions through protein diversification strategies, to develop implementation approaches.
Scope 3 emissions and food sourcing impact
Within the hospitality industry, Scope 3 emissions account for the majority of companies’ carbon footprints, with food procurement representing one of the most significant sources. Research demonstrates that food sourcing accounts for more than 62% of food-system emissions within hotels, substantially exceeding impacts from kitchen energy use or food waste management.
Animal-based ingredients alone account for approximately 70% of food-sourcing emissions, making protein diversification a particularly effective emissions reduction strategy. The 65:35 plant-to-animal protein split represents meaningful rebalancing of sourcing portfolios while maintaining guest choice and menu flexibility.
“More hospitality businesses are recognising that achieving their climate goals means addressing Scope 3 emissions, and the food they serve represents one of the biggest opportunities for meaningful reductions,” said Marian Milec, program manager at Scope Three Action. “By setting a clear, measurable protein target, Capsule Hotel is demonstrating that environmental leadership can go hand in hand with an excellent guest experience.”
Rather than eliminating animal-based options, Capsule Hotel’s approach emphasizes gradual rebalancing through introducing new plant-rich meals, adapting existing recipes, and improving presentation of more sustainable options to guests. The strategy maintains menu diversity while shifting purchasing composition toward lower-emission protein sources.
Implementation will involve menu development, procurement practice adjustments, and behavioral design techniques making plant-rich choices more visible and appealing. The data-driven approach enables tracking progress against the 2030 target while gathering operational insights on guest satisfaction and cost implications.
Existing emissions performance
The commitment builds on Capsule Hotel’s existing sustainability performance. According to company reporting, carbon emissions per guest night are already 91% below the Swiss hotel average, indicating established sustainability infrastructure supporting rapid implementation of additional reduction strategies.
Capsule Hotel joins a growing number of hospitality companies adopting protein diversification strategies. Organizations including Accor, Compass Group, Sodexo, ISS Guckenheimer, Elior Group, and HHS have introduced targets and policies increasing plant-based sourcing share.
Budget accommodation seekers, including younger travelers who form the core demographic of Capsule Hotels, increasingly prioritize sustainability and plant-based dining options when selecting accommodations.
