INTERNATIONAL REPORT—Europe’s Famous Hostels, Europe’s leading hostel association, announced a partnership with Scope Three Action, a nonprofit organization, to support hostels across Europe in reducing food-related greenhouse gas emissions through protein diversification.
The initiative will provide all of Europe’s Famous Hostels member hostels with practical tools, guidance, and training to help them implement food sustainability strategies that have been successfully adopted by hospitality businesses worldwide. Participating hostels will also receive support in setting targets and introducing policies to achieve a more balanced mix of animal-based and plant-based proteins across their food offerings, whether breakfast menus, bar snacks, or shared dinners.
Food represents one of the largest sources of emissions within the hospitality sector. As a result, protein diversification—increasing the share of plant-based proteins while maintaining consumer choice—is increasingly recognized as one of the most effective and cost-efficient ways for hospitality businesses to reduce Scope 3 emissions.
“Sustainable food is often seen as a compromise. In reality, some of the most successful hospitality businesses are showing that serving more plant-rich meals can reduce emissions, expand choice and enhance guest experience. This partnership will help more hostels across Europe unlock that opportunity,” says Marian Milec, Program Manager at Scope Three Action.
‘Food is the Next Frontier’
“Hostels have always been innovators and change-makers, and food is the next frontier. We’re proud to bring attention to plant-based dishes as delicious choices for our generation of guests—and through this partnership, our members get practical tools to make their menus more plant-rich in a way that feels natural, not forced. Some of the best dishes in Europe are already plant-based, rooted in local culture and national flavors. We just need to start celebrating them,” add Zoe Bowthorpe and Valentina Rodoni, Co-founders of Europe’s Famous Hostels’ ESG Committee.
The partnership will focus on practical changes that can be integrated into existing operations while maintaining guest satisfaction and menu flexibility. By increasing the availability and appeal of plant-rich options, hostels can reduce the carbon footprint of their food services while responding to growing consumer interest in sustainable and healthier dining choices.
The global food system is a major contributor to climate change. Research from organizations including the EAT-Lancet Commission and the UN Food and Agriculture Organization highlights the importance of shifting towards more plant-rich diets to meet climate and sustainability goals. Plant-based food typically generates substantially lower greenhouse gas emissions than animal-based alternatives while placing less pressure on land, water resources and biodiversity.
More than 80 hostels across Europe will now benefit from the initiative, helping them provide more sustainable and balanced food offerings while keeping pace with evolving guest expectations.
