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In an ambitious move towards a more sustainable future, the LoCarb collaboration, made up of four key partners—Tourism Industry Aotearoa (TIA), Business Central, WellingtonNZ, and Hospitality NZ—has launched an innovative program aimed at reducing carbon emissions in Wellington’s hospitality sector.
The initiative seeks to address the broader visitor economy’s environmental impact while helping local businesses cut costs through sustainable practices.
TIA’s chief executive Rebecca Ingram says there was a pressing need for this initiative.
“The wider visitor economy and the need to reduce carbon emissions have prompted this collaboration. “We aim to help Wellington hospitality businesses reduce their costs through sustainability. There are also expectations from customers and the business community to be on this journey.” she says.
However, the drive for sustainability in hospitality is not just about environmental care, but also about economic efficiency. The LoCarb program is designed to identify and close behaviour gaps in the industry, providing knowledge and access to tools necessary for meaningful change.
Rebecca says “By different organizations working together, we have capitalized on the key skill sets and contacts of each organization to deliver win-win solutions for hospitality providers.”
WellingtonNZ’s commitment to achieving net-zero emissions has also been a significant catalyst for this project. Their dedication to supporting the local business community aligns perfectly with the collaboration’s objectives. The LoCarb initiative is key to the power of collective action, demonstrating how combined efforts can lead to substantial environmental and economic benefits.
TIA’s role in the collaboration involves facilitating the program and supporting the various partners. Over 40 businesses are currently engaged in the LoCarb initiative. As part of the program, TIA has conducted 15 site visits and developed action plans for 15 different venues, offering tailored advice and strategies for reducing their carbon footprint.
One key feature of the program is the energy checklist for kitchens, developed during a session sponsored by the Energy Conservation Authority (EECA). This checklist provides hospitality providers with practical tips for achieving energy savings, contributing to both environmental and financial sustainability.
Rebecca says “Through the program, we ran a session sponsored by EECA to show hospitality providers how they could make cost (energy) savings in their kitchens,” Ingram explained. The checklist will be shared more widely, benefiting businesses beyond the immediate scope of the LoCarb program.
The LoCarb collaboration represents a forward-thinking approach to sustainability, combining expertise and resources from various sectors to create a more resilient and eco-friendly hospitality industry in Wellington. As the initiative progresses, it is set to create a benchmark for other regions and industries aiming to reduce their carbon footprint while enhancing economic viability.
