Beyond Carbon: Understanding Carbon Myopia in the Hospitality Industry

Sustainability is a complex issue. Many organisations, including those in the hospitality industry, fall into the trap of carbon myopia. This term refers to a narrow focus on carbon emissions while overlooking the broader, long-term environmental impacts of an organisation, such as land and water use, habitat and biodiversity loss, and its impact on indigenous communities. This blog post will explore what carbon myopia is, why it matters and how the food and restaurant industry can overcome it.

What is carbon myopia?

Carbon myopia is the tendency to concentrate solely on reducing carbon emissions, often ignoring other significant environmental and social impacts. This shortsighted approach can lead to strategies that appear to be environmentally friendly but fail to address the full spectrum of sustainability issues.

For instance, a restaurant might focus on minimising its direct carbon emissions by using energy-efficient appliances and renewable energy sources. However, if it sources its ingredients from suppliers who practice deforestation, overuse water resources or harm local biodiversity, the restaurant's overall environmental impact remains substantial. This narrow focus on carbon emissions alone can create a false sense of environmental responsibility while neglecting broader and often interconnected issues.

Why carbon myopia matters

1. Incomplete Sustainability Solutions: By only addressing carbon emissions, businesses may implement incomplete sustainability solutions. This can lead to unintended negative consequences, such as habitat destruction or water scarcity, which are equally critical to environmental health.
2. Broader Environmental Degradation: Ignoring other environmental impacts, such as land use and biodiversity loss, can exacerbate ecological degradation. For example, sourcing palm oil from plantations that contribute to deforestation in tropical regions can lead to significant biodiversity loss and habitat destruction, even if their carbon footprint might be lower than some alternatives.
3. Social Impacts: Carbon myopia can overlook the social dimensions of sustainability, including the impact on indigenous communities and small-scale growers and producers. Unsustainable farming practices can displace communities, degrade local ecosystems and undermine the social fabric of these regions.

Examples from the hospitality industry

1. Land Use and Deforestation: Many restaurants and food producers source ingredients like beef or palm oil from regions where large-scale deforestation occurs. This not only increases carbon emissions but also leads to habitat loss and biodiversity decline. The Amazon rainforest is a prime example where deforestation for cattle ranching and soybean farming has devastating ecological consequences.
2. Water Use: Water-intensive crops like almonds or avocados can strain local water resources. For example, California’s almond production is notorious for its high water usage, contributing to water scarcity in a region already facing drought conditions.
3. Impact on Indigenous Communities: Large-scale agricultural projects can displace indigenous communities, disrupting their livelihoods and cultures. For instance, soybean farming in Brazil often encroaches on indigenous lands, leading to conflicts and loss of traditional ways of life.
4. Biodiversity Loss: Monoculture farming, prevalent in industrial agriculture, reduces biodiversity by prioritising single-crop production over diverse ecosystems. This can lead to soil degradation, increased pest problems and loss of wildlife habitats.

Overcoming Carbon Myopia

1. Holistic Sustainability Assessments: Conducting comprehensive environmental assessments that consider carbon emissions alongside other impacts, such as water use, land use and biodiversity, can help businesses understand their full environmental footprint. This can guide more balanced and effective sustainability strategies.
2. Sustainable Sourcing: Prioritising ingredients from suppliers who practice sustainable agriculture can mitigate broader environmental impacts. This includes sourcing from farms that use regenerative practices, which enhance soil health, conserve water and promote biodiversity.
3. Support for Indigenous and Local Communities: Engaging with and supporting indigenous and local communities can ensure that sustainability efforts are socially inclusive. This might involve fair trade practices, direct partnerships with local farmers and advocacy for land rights.
4. Biodiverse Menu Planning: Designing menus that feature a variety of ingredients, particularly those that are less resource-intensive and locally available, can reduce environmental pressures. Emphasising plant-based dishes, which typically have a lower environmental impact, can also contribute to broader sustainability goals.
5. Consumer and Staff Education: Educating consumers and staff about the broader impacts of food choices can foster a culture of holistic sustainability. Transparent communication about sourcing practices, environmental impacts and the steps being taken to address them can build trust and encourage more sustainable behaviour.

Carbon myopia presents a significant challenge in the hospitality industry, leading to a narrow focus on carbon emissions while overlooking broader environmental and social impacts. By adopting a more holistic approach to sustainability, businesses can create more effective and comprehensive strategies that address the full range of ecological and social issues. Through sustainable sourcing, holistic assessments, and community engagement, the food and restaurant industry can play a pivotal role in promoting environmental stewardship and social responsibility.

Sustainable Hospitality is produced by Rob Kidd, an independent consultant working in food and hospitality.