The Spanish hospitality industry champions climate change.

Achieving zero and zero net emissions before 2050 is the objective that the Spanish hospitality industry has set itself in its eagerness to actively defend climate change.

With its flagship initiative, #PorElClima makes a wake-up call, ahead of the next meeting of COP27 (United Nations Conference on Climate Change), on November 6 in Sharm El Sheikh, Egypt.

A declaration that arises from the commitment of more than 3,500 establishments attached to this plan, during the last five years, and in which more than 54,000 industrial actions have been carried out for this purpose.

And it is that according to the pilot program developed exclusively by hospitality, it throws not very positive data judging by the measured indices. “The average number of tons emitted by a hotel establishment in Spain is 92 kilos of CO2 per m2 per year”, which places us at a real risk of climate emergency.

The environment suffers and thus becomes the absolute priority for many hoteliers and national restaurateurs, as demonstrated during the day organized to publicize this unique proposal where the important thing is to “raise awareness and mobilize”, each one, within their capacity, in their space. “The pandemic has changed us a lot, it has affected everything and everyone a lot, so now we have to rethink things again. So that people can have a life”, as recognized in her speech by the Michelin-starred Mediterranean innovation chef, Begoña Rodrigo. “From the point of view of business we are behind, you just have to look at other countries, for example Holland.”

We are talking about a pioneering initiative of 2017, beyond mere awareness, aimed at promoting decarbonization, reducing electricity consumption, fossil fuel and refrigerant gases within the hospitality sector, with the support of agents such as Ecodes and Coca Cola.

A virtual platform where all the necessary information is dumped for this purpose. In order to achieve healthier, greener spaces, and thus reduce the dreaded carbon footprint, the enemy to fight.

The sector represents “6.4%” of the national GDP. It makes the hospitality industry a creative engine, generating wealth and employment.

Not an easy challenge, yes, but not impossible that requires a time of adaptation, “brutal education and assimilation at all levels. Sustainable is not easy and will take until reaching an optimal moment, but we must start educating the teams”, as stated by the Valencian chef, committed to the territory and tradition, Ricard Camarena and “whoever does not do it, will be out of this success not only social”.

Declaration in which some organizations and establishments have already stamped their footprint such as: AECOC, NetZeroNow, We mean business, SME Climate Hub, Marcas de Restauración, Spanish Green Growth Group, Ibero-American Gastronomy Academy, Ahora Perú, Asobares, Serunion, La Finca de Susi Díaz, K & Co, Ricard Camarena Restaurant and Begoña Rodrigo de La Salita.

This lays the foundations for the sustainable development of this climate ambition in favour of a single model, which also requires government support, capable of facing problems and providing a solution, more certain, among all, towards that chimera, perhaps more real every day, of a healthier and more habitable planet, with a more sustainable economy, Carbon free by law.

Source: El Correo de España