Carbon Reduction Plan for Catering and Hospitality Companies
If you cater for schools, hospitals, MOD establishments, or government offices, a Carbon Reduction Plan is now a procurement requirement under PPN 006. CarbonVerified handles the emission sources unique to a food service operation.
Emissions sources in Catering & Hospitality
Your Carbon Reduction Plan must quantify all material emission sources. Here are the typical sources for your sector.
Scope 1 – Direct Emissions
Emissions from sources you own or control directly.
- Natural gas for commercial kitchen cooking equipment and ovens
- Refrigerant gases in walk-in cold rooms and display refrigeration
- Delivery and transport vehicles (vans, refrigerated vehicles)
- LPG for remote catering or event catering operations
Scope 2 – Indirect Energy
Emissions from purchased electricity, heat, or steam.
- Electricity in kitchens, dining rooms, and offices
- Electricity for cold storage and blast chillers
Scope 3 – Value Chain
Indirect emissions across your supply chain and activities.
- Food and beverage supply chain emissions (especially meat and dairy)
- Packaging, single-use items, and disposables procurement
- Food waste sent to landfill or anaerobic digestion
- Employee commuting to kitchen and site locations
- Laundry and linen services for hospitality operations
Every CRP submitted under PPN 006 must meet the same six-point standard regardless of sector — covering baseline footprint, net zero commitment, interim milestones, Scope 1 and 2 data, Scope 3 disclosure, and a signed director declaration. Full CRP requirements →
Common challenges for Catering & Hospitality suppliers
These are the data and reporting hurdles we see most often in this sector.
Food procurement emissions (especially meat and dairy) are the largest source but hardest to measure without supplier data
Refrigerant top-ups in large cold room installations are often handled ad hoc without formal logging
Multi-site catering contracts mean energy bills are often paid by the client (school, hospital), not the caterer
Food waste volumes vary by season and contract type, making Scope 3 estimates less precise
Frequently asked questions
Create my free Carbon Reduction Plan
Answer a few questions about your Catering & Hospitality operations. We'll calculate your baseline footprint and generate a PPN 006-compliant CRP ready to publish.
- Set up in under 2 minutes
- DESNZ-aligned calculations
- Published, signed, PPN 006-ready
Related tools and guides
- PPN 006 Compliance Checker — check whether your existing CRP meets the standard
- Carbon Reduction Plan tool — generate a compliant, publishable CRP in minutes
- How CarbonVerified works — measure your full Scope 1, 2 and 3 emissions