How to Tackle Cutting Carbon Emissions in your Bar
We’ve all heard of greenhouse gases (GHGs) – but have you heard of Scope 1, Scope 2 and Scope 3 emissions?
These are specific categories of GHG emissions, developed by the Greenhouse Gas Protocol in order to help businesses measure progress in reducing their impact. If we stand any chance of limiting global temperature rises to well below 2°C, then every industry must drastically cut their emissions. Read on to learn how this might look for your bar business…
What are scope 1 emissions?
Scope 1 measures the “direct” emissions that come from any fossil fuels burned on your property or in operating the machinery or vehicles that your company owns or controls. For bars, these emissions are likely to be the least relevant of the three scopes.
How does this translate to sustainable bartending?
Review any sources of Scope 1 emissions your bar does have, and consider switching to clean sources of energy for anything that comes up. Here are some examples of potential sources for your bar:
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Any owned vehicles (petrol or diesel)
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Furnaces, heaters, boilers or generators that run on fossil fuels
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Kitchen equipment that runs on natural gas – consider a switch to induction for creating those tasty bar snacks!
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Fugitive emissions from refrigerants (e.g., CFCs, HCFCs, etc.)
What are scope 2 emissions?
These are “indirect” emissions: those created in producing the energy that your business buys to power operations – think of everything covered by your electricity or gas bill.
How does this translate to sustainable bartending?
We’ve got some good news here: lowering your energy usage doesn’t only result in a lower carbon footprint, but will also cut your energy bills!
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Make sure that appliances across your bar are powered by renewable energy, rather than that generated through fossil fuels.
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Switch to dark green energy tariffs that prioritise renewable energy, and choose energy-efficient appliances across the board, from fridges to your heating system or air conditioning. Use natural light and ventilation wherever possible.
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Don’t forget that small changes – like switching to LED bulbs and being thoughtful about how much ice you use – can have a big impact in the long term. On a day-to-day basis, encourage your staff to adopt simple but effective energy-saving practices, like turning off lights and appliances when not in use.
What are scope 3 emissions?
These are also “indirect” – as they’re not produced by your company – but in contrast to Scope 2, they’re generated by your suppliers in making and delivering the products your company uses, and those produced by customers interacting with your company.
Scope 3 emissions can be the hardest to tackle, since they’re more under the control of players outside your direct operation. However, they count for a huge percentage of your overall footprint (typically the largest proportion for hospitality businesses) so it’s crucial to address these emissions.
How does this translate to sustainable bartending?
Measuring Scope 3 emissions involves tracking activities across the entire value chain, from suppliers to end users.
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Minimise waste across the board. Scope 3 includes emissions generated by waste disposal.
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Assess your supply chain. Conducting a footprint analysis is a great way to identify hotspots specific to your supply chain, using this information to make targeted, high-impact reduction decisions.
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Engage your suppliers. Identify which suppliers are committed to reducing their carbon emissions and which may be open to reviewing their procedures. Work with these suppliers to implement more sustainable business practices.
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Source responsibly. It’s time for bar operators to question how drinks are produced and transported. Implement a new in-house procurement policy with well-defined emissions standards for sourcing everything from spirits to garnishes, napkins and straws. Third-party certifications such as Fairtrade, the Food Made Good Standard and carbon neutral accreditations are helpful in identifying sustainable sourcing partners.
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Measure and refine. It’s impossible to seek improvement without measurement. Research and select a reliable tool to track and report on your Scope 3 emissions.
For more smart insights into minimising your bar’s environmental impact, follow Flor de Caña on social media.
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