Hilton has introduced carbon labelling on menus at 30 hotels in Britain, partnering with sustainability experts Klimato. The menus label dishes as low, medium, or high impact based on their carbon footprint per serving. Guest feedback has been positive, with low-carbon dishes increasing in popularity.
The autumn menu launch includes a higher percentage of low- and medium-impact dishes, making up over 85% of the menu. Higher carbon footprint options have been replaced with lower carbon alternatives. The popular Smash cheeseburger has been updated to reduce its carbon footprint by 2.3 kg CO2e.
Hilton’s carbon labelling initiative is part of its ‘Travel with Purpose’ strategy, aiming to reduce the company’s environmental footprint. The hotel also prioritizes sourcing local produce to minimise carbon emissions.
