A new set of scorecards evaluating hotel groups on plant-forward food sustainability policies has been released, revealing Accor Group and Radisson Hotel Group among the top contenders. The scorecards — published by London-based non-profit Scope Three Action — span across seven markets in Europe and North America, ranking companies on clear, measurable, and publicly disclosed commitments to protein diversification.
The scorecards cover Ireland, Germany, Norway, Sweden, Switzerland, the United Kingdom, and the United States and Canada, and evaluates hotel groups on policies designed to reduce Scope 3 emissions — the indirect emissions from a company’s value chain, including food sourcing.
“Hotels that want to stay relevant on sustainability need more than good intentions,” said Marian Milec, Program Director at Scope Three Action. “Public, measurable plant-forward policies and protein targets are now a clear signal of serious commitment to cutting emissions.”
Top performers establish clear benchmarks
Accor Group received an A rating for its global commitment to ensure 50% of dishes are vegetarian or plant-based by 2030, with additional targets for specific brands. The policy applies across the company’s international hotel portfolio, including Sofitel, Banyan Tree, Pullman and Novotel.
Radisson Hotel Group earned an A rating in European markets after setting specific targets for plant-based meal options across the EMEA region. The company has consistently exceeded its benchmarks in recent years, currently offering approximately 30-40% plant-based dishes.
In the UK, J D Wetherspoon Hotels achieved an A rating, with approximately 45% meals being plant-based or vegetarian, surpassing its minimum benchmark.
The scorecards assess whether hotel groups have established public protein diversification targets and plant-forward policies with measurable targets, distinguishing companies with concrete commitments from those making general sustainability statements without setting specific deadlines or timeframes.
Food sourcing drives hospitality emissions
The global food system generates approximately one-third of all human-caused greenhouse gas emissions, making food-related decisions critical for climate action across the hospitality sector.
For hotels specifically, food supply chains represent a major emissions source. Food sourcing alone accounts for over 62% of food system emissions in hospitality operations, compared to kitchen operations at 19%, food waste at 17%, and plastic packaging at 2%.
“Leading companies are embracing protein diversification and plant-forward targets because they deliver a rare win-win,” Milec noted. “Significantly lower emissions while saving costs, with the added benefit of more appealing menus for guests.”
Regional context highlights agricultural emissions
The scorecards arrive as governments and research institutions emphasize food system transformation for climate targets. In Ireland, agriculture accounts for approximately 38% of total territorial greenhouse gas emissions despite contributing around 1% of Gross Value Added and less than 4% of employment, according to Ireland’s Central Statistics Office data.
Meanwhile, the UK’s Committee on Climate Change has repeatedly emphasized dietary change as necessary to meet national climate targets. The 2021 National Food Strategy recommended a 30% reduction in meat consumption. Research indicates that reducing rather than eliminating animal-based ingredients in UK diets can decrease greenhouse gas emissions by up to one-third or more than half, with similar land use reductions.
In Sweden, food consumption represents approximately one-quarter to one-third of household consumption-based greenhouse gas emissions. While animal and plant-based foods provide similar caloric shares in average diets, animal-based foods account for around 71% of total dietary climate impact compared to 18% from plant-based foods.
The full range of scorecards can be found at Scope Three Action.
