Hilton has announced that it has extended carbon labelling on its menus to almost 30 of its flagship hotels across the UK, making it "the first hotel company in the UK to do so at scale".

The company said that through a partnership with carbon footprint measurement specialist Klimato, it had labelled each dish on its menu 'low', 'medium', o or 'high' for CO2 using a graduated green scale based on the carbon footprint per serving.

The rollout of carbon-labelled menus began in May this year, and Hilton said early indications suggested the data was already impacting consumer behaviour, with those dishes labelled as having a low or medium footprint proving particularly popular.

Increased demand for lower-carbon dishes has also prompted Hilton's menu development team to seek further opportunities to incorporate low-carbon menu options beyond the all-day dining menus, the company said.

As a result, the newly launched autumn menu features an increased proportion of low- and medium-labelled dishes, making up over 85 per cent of the menu.

Changes to dishes and ingredients have also allowed the company to reduce the carbon footprint of some of its popular dishes. For example, the newly launched chicken, mushroom, and tarragon, as well as celeriac and wild mushroom pies, have both achieved a medium footprint label instead of a high footprint, it said.

The menu's signature smash cheeseburger has also been updated with a more climate-friendly version featuring a single patty instead of a double and ingredients that have resulted in a 2.3 kg CO2e reduction in the dish's carbon footprint.

Emma Banks, vice president for food and beverage strategy and development for the EMEA region at Hilton, said: "We know our guests are as passionate about reducing their environmental footprint as we are, and we're always looking for ways to help them on that journey.

"Carbon labelling is an easy way to empower guests to make more informed choices, and we're delighted to see they're already embracing these insights, whether that's by opting for an ultra-low-emission dish or simply reducing the frequency with which they order dishes with a higher carbon footprint.

"As we all continuously look to reduce our impact, every small decision can make a difference, and we're proud to be leading the way as the first hotel company to introduce and manage carbon labelling on such a scale."

Christoffer Connée, co-founder of Klimato, said the company was "delighted to partner with Hilton in their commitment to addressing climate change and promoting sustainability within the food industry".

"Hilton's dedication to calculating, communicating, and reducing their food's environmental impact is commendable," he said. "By taking this important step, they are not only leading by example but also raising awareness about the crucial issue of food and sustainability. Together, we can create a brighter, more sustainable future for our planet."

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Source: Business Green