Marriott International, Inc. has verified its near and long-term science-based emissions reduction targets with the Science Based Targets initiative (SBTi). SBTi is a global climate action organisation that develops tools that allow businesses to set greenhouse gas (GHG) emissions reduction targets in line with data-driven methodology. Marriott is the largest global hospitality company to receive approval for both near-term and long-term science-based targets.
The company has committed to reduce absolute scope one and two GHG emissions 46.2 percent by 2030 from a 2019 base year. Marriott also commits to reduce absolute scope three GHG emissions from fuel and energy-related activities, waste generated in operations, employee commuting, and franchises 27.5 percent by 2030 from a 2019 base year, and that 22 percent of its suppliers by emissions covering purchased goods and services, capital goods, and upstream transportation and distribution will have science-based targets by 2028.
Marriott has committed to reach net-zero greenhouse gas emissions across the value chain by 2050, reducing absolute scope one and two GHG emissions 90 percent by 2050 from a 2019 base year and reducing absolute scope three GHG emissions by 90 percent by 2050 from a 2019 base year. The target boundary includes land-related emissions and removals from bioenergy feedstocks.
“For nearly a century, Marriott has been committed to our core value of serving our world as we strive to be a force for good wherever we do business,” said Anthony Capuano, president and CEO, Marriott International.
“The impact of climate change is being seen and felt across the globe. As we continue to connect people through the power of travel, we are committed to driving meaningful improvements to the environment and are energised by reaching this significant milestone. The approval of our near-term and long-term targets is the result of the hard work and dedication of Marriott’s teams around the world who are committed to our climate action journey and creating the future of sustainable hospitality.”
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