Forget low carb diets, hotels can significantly reduce emissions by designing low carbon menus.
By prioritising vegetarian and plant-based dishes, hotels can encourage guests to make more sustainable dining choices and help tackle the climate crisis.
The research, from the University of Surrey , shows how behavioural nudges can influence diners.
A series of covert field experiments across two hotel restaurants tested how different menu layouts affected the choice of meals.
Participants were presented with either a standard menu or one that placed vegetarian options first, framed them as the “default” choice, or used other psychological cues.
The results were clear: rearranging menus to highlight vegetarian dishes led to a significant increase in orders.
Sofie Voss, lead author and PhD researcher at the University of Surrey, said: “By simply restructuring how hotels present food options, they can enable guests to make more sustainable choices. It’s not merely about reducing meat consumption; it’s about creating an environment where plant-based choices are the norm rather than the exception.”
With food consumption contributing heavily to global greenhouse gas emissions, this approach could have a major impact.
The research urges the hospitality sector to rethink its strategies and play a key role in combating climate change.
Sofie Voss continued: “The hospitality sector stands at a crossroads, with an opportunity to lead the charge in sustainable dining practices. By reimagining menu designs and embracing behavioural nudges, hotels can significantly reduce their environmental impact and contribute to a more sustainable future.”
