Swiss Hospitality Company Sets New Protein Diversification Target To Cut Emissions

Swiss hospitality company Capsule Hotel has announced a new food sustainability target, committing to achieve a 65:35 split between plant-based and animal-based proteins purchased across its properties by 2030.

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14 July 2026 – Capsule Hotel has announced a new sustainability target aimed at reducing food-related greenhouse gas emissions across its operations. By 2030, the company aims to ensure that 65% of the protein it procures comes from plant-based sources, with the remaining 35% coming from animal-based sources.

The target is part of the company’s broader sustainability strategy and applies across all properties in Switzerland and Denmark. To support implementation, Capsule Hotel partnered with the non-profit organisation Scope Three Action, which helps companies reduce emissions through protein diversification.

Protein diversification focuses on increasing the share of purchased plant-based proteins while maintaining choice and menu flexibility. Rather than removing animal-based options, the approach encourages a gradual rebalancing of food offerings through measures such as introducing new plant-rich meals, adapting existing recipes, and improving the presentation of more sustainable options to guests.

“Sustainability shapes how we think about every part of our operation, and food is no exception. Setting a protein diversification target feels like a logical next step for us: it reflects our values, it responds to what our guests are telling us they want, and it gives us something concrete to work toward together with our teams and our partners.” said Valentina Rodoni, Lead Sustainability at Capsule Hotel.

Across the hospitality industry, Scope 3 emissions account for the majority of a company’s carbon footprint, with food procurement representing one of the most significant sources. Research shows that food sourcing accounts for more than 62% of food-system emissions within hotels, meaning that purchasing decisions often have a greater climate impact than kitchen energy use or food waste management. Animal-based ingredients alone account for approximately 70% of food-sourcing emissions, making protein diversification a particularly effective strategy for reducing greenhouse gas emissions.

“More hospitality businesses are recognising that achieving their climate goals means addressing Scope 3 emissions, and the food they serve represents one of the biggest opportunities for meaningful reductions,” said Marian Milec, Program Manager at Scope Three Action. “By setting a clear, measurable protein target, Capsule Hotel is demonstrating that environmental leadership can go hand in hand with an excellent guest experience. We’re delighted to support them on this journey.”

By establishing a measurable protein target, Capsule Hotel is taking a data-driven approach to reducing emissions while maintaining high standards of guest experience. The company will work towards the target through a combination of menu development, procurement practices and behavioural design techniques that make plant-rich choices more visible and appealing.

The announcement builds on Capsule Hotel’s existing sustainability initiatives. According to company reporting, carbon emissions per guest night are already 91% below the Swiss hotel average. The new target extends these efforts by addressing emissions embedded within the food supply chain.

The company joins a growing number of hospitality companies and foodservice providers adopting protein diversification strategies as part of their climate commitments. Organisations including Accor, Compass Group, Sodexo, ISS Guckenheimer, Elior Group and HHS have introduced targets and policies designed to increase the share of plant-based sourcing. Protein diversification can also help businesses respond to growing consumer demand for rebalancing diet while improving resilience to supply chain and commodity price volatility.

As hospitality businesses seek practical ways to address Scope 3 emissions, protein diversification is increasingly emerging as one of the most effective and scalable strategies. By setting a measurable protein target, Capsule Hotel is demonstrating how climate action can be integrated into everyday food purchasing decisions while continuing to provide guests with a diverse and high-quality dining experience.

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About Capsule Hotel
Capsule Hotel is an independent Swiss hospitality brand operating five properties across Lucerne, Basel, Zurich, and Copenhagen. We build and run capsule hotels, with capsules designed in Switzerland and built in Europe. The group runs compact, thoughtfully designed spaces where solo travellers and curious minds find comfort, privacy, and good value. With 400+ beds across Switzerland and Denmark, Capsule Hotel is built on the belief that travelling on a budget should never mean settling for less.

About Scope Three Action
Scope Three Action is a non-profit organisation that helps food industry companies reduce Scope 3 emissions through protein diversification. Through expert guidance and practical solutions, the organisation supports businesses in implementing food sustainability strategies that benefit both the environment and consumers.