In the global push towards sustainability, businesses are increasingly aware of their environmental impact. While direct emissions from owned or controlled sources (Scope 1) and indirect emissions from purchased energy (Scope 2) are relatively straightforward to measure, Scope 3 emissions present a more complex challenge. Among the 15 categories of Scope 3 emissions, Category 14, Franchises, deserves particular attention for businesses operating under a franchise model.
Scope 3 Emissions Overview
Scope 3 emissions encompass all indirect greenhouse gas emissions that occur in a company's value chain but are not under its direct operational control. These emissions are divided into upstream and downstream categories, with downstream emissions including activities such as the use of sold products and transportation of those products to end-users.
Scope 3, Category 14 Emissions
Scope 3 Category 14 emissions encompass all emissions resulting from the operation of franchises that are not already accounted for in Scope 1 or Scope 2. This category is specifically relevant to franchisors, which are companies that grant licenses to other entities (franchisees) to sell or distribute their goods or services in exchange for payments, such as royalties.
To put it simply, if you are a franchisor, you need to account for the Scope 1 and Scope 2 emissions of all your franchisees under this category.
For franchisees, they should include emissions from operations under their control in this category if they have not included those emissions in scope 1 and scope 2 due to their choice of consolidation approach. Franchisees may optionally report upstream scope 3 emissions associated with the franchisor’s operations (i.e., the scope 1 and scope 2 emissions of the franchisor) in category 1 (Purchased goods and services).
Why are Category 14 Emissions Important?
Including Category 14 in Scope 3 reporting provides a more comprehensive understanding of a company's overall carbon footprint. For franchisors, it acknowledges their responsibility for the environmental impact of their brand's operations across numerous locations. By measuring and managing these emissions, franchisors can:
Identify emission hotspots: Pinpoint areas within their franchise network that contribute the most to their carbon footprint, allowing for targeted reduction strategies.
Drive sustainable practices: Encourage franchisees to adopt eco-friendly practices, technologies, and operational efficiencies.
Enhance brand reputation: Demonstrate a commitment to environmental stewardship, attracting environmentally conscious customers and investors.
Meet stakeholder expectations: Increasingly, stakeholders, including investors, customers, and employees, expect companies to transparently report and reduce their environmental impact.
Which Industries are Most Impacted by Scope 3, Category 14 Emissions:
Several industries rely heavily on the franchise model, making them particularly susceptible to the impacts - and responsible for the reporting – of Category 14 emissions. These include food and beverages, Hospitality, Retail, and the Service industry specially those offering services like cleaning, fitness, education and business support.
Scope 3 Cateogry 14 in F&B
The Food and Beverage (F&B) industry, which includes fast food chains, restaurants, coffee shops, and beverage companies, is heavily reliant on the franchise model. This makes Scope 3 Category 14 emissions a critical component of the industry's overall carbon footprint.
Sources of Emissions in F&B Franchises:
Energy Consumption: Franchise locations often require significant energy for cooking, refrigeration, heating, cooling, and lighting. For example, a fast-food outlet may operate fryers, ovens, and freezers simultaneously.
Waste Generation: F&B franchises generate substantial waste from food preparation, packaging materials, and single-use items like cups and straws.
Transportation: The movement of ingredients and products to franchise locations contributes to upstream transportation emissions.
Employee Commuting: Staff commuting to franchise locations adds to the emissions footprint.
Water Usage: High water consumption for cleaning and food preparation indirectly contributes to emissions through energy use in water treatment and distribution.
Challenges in Measuring Emissions include accurate data collection from a large number of geographically dispersed franchisees is challenging. Franchises may differ in size, menu offerings, and operational practices, leading to varying emission profiles which makes it difficult to track emissions.
Reduction Strategies for Scope 3 Category 14 Emissions in F&B could involve:
Encouraging franchisees to adopt energy-efficient appliances (e.g., LED lighting or ENERGY STAR-rated equipment).
Implementing waste reduction programs by introducing composting or recycling initiatives and increasing awareness among customers
Transitioning to renewable energy sources like solar panels for franchise operations.
Partnering with local suppliers to reduce transportation distances.
Scope 3 Category 14 Emissions in Hospitality
The hospitality industry includes hotels, motels, resorts, and other lodging establishments that often operate under a franchise model. These businesses have unique challenges due to their high energy consumption and resource-intensive operations.
Sources of Scope 3 Category 14 Emissions in Hospitality Franchises:
Energy Use: Heating, ventilation, air conditioning (HVAC), lighting, and laundry services are major contributors to emissions.
Water Consumption: High water usage for guest services (e.g., showers, pools) indirectly leads to emissions through energy use in water heating and treatment.
Waste Management: Hotels generate waste from food services, toiletries, and disposable items provided to guests.
Transportation: Guest transportation services or deliveries of supplies add to the emissions footprint.
The challenge of calculating these emissions in the hospitality industry is that franchise hotels have varying sizes - boutique properties to large resorts with vastly different operational needs. Another challenge is the seasonality of the industry - energy use ca fluctuate significantly based on occupancy rates and seasonal demand.
Reduction Strategies for Scope 3 Category 14 Emissions in Hosptiality:
Install smart thermostats to optimize energy use in guest rooms.
Encourage water-saving measures like low-flow showerheads and faucets.
Promote recycling programs for guests and staff.
Transition to biodegradable or reusable toiletries instead of single-use plastics.
Scope 3 Category 14 Emissions in Retail
Retail franchises include stores selling clothing, electronics, home goods, or groceries under a franchised brand name. The retail sector's emissions are heavily influenced by energy use in stores and supply chain logistics.
Sources of Emissions in Retail Franchises
Energy Consumption: Lighting (especially in large stores), heating/cooling systems, and electronic displays are significant contributors.
Transportation: Movement of goods from warehouses to retail locations adds upstream transportation emissions.
Packaging Waste: Retail outlets generate waste from product packaging materials like cardboard boxes or plastic wraps.
Employee Commuting: Staff travel contributes indirectly to the store's carbon footprint.
Challenges in Measuring Emissions from retail for this category often stem from fragmented data sources as most retail franchises operate independently, making it difficult for franchisors to collect standardized data across all locations.
Reduction Strategies for Scope 3 Category 14 Emissions among Retail Franchises:
Install energy-efficient LED lighting across all franchise locations.
Optimize supply chain logistics by consolidating shipments or using electric delivery vehicles
Encourage recycling programs for cardboard boxes and other packaging materials.
Educate franchisees on sustainable practices such as reducing unnecessary inventory storage that requires additional space and energy.
Scope 3 Category 14 emissions represent a significant portion of the carbon footprint for industries reliant on the franchise model—F&B, hospitality, and retail being prime examples. Each industry faces unique challenges but also has opportunities for impactful emission reductions through targeted strategies such as improving energy efficiency, reducing waste generation, optimizing supply chains, and transitioning to renewable resources.
By measuring these emissions comprehensively and collaborating with franchisees on sustainability initiatives, franchisors can not only lower their environmental impact but also align their operations with growing stakeholder expectations for transparency and climate action.
Scope 3 Category 14 emissions represent a significant portion of the overall carbon footprint for companies operating under a franchise model. By understanding, measuring, and actively managing these emissions, franchisors can drive positive environmental change, enhance their brand reputation, and meet the growing expectations of stakeholders. Embracing sustainable practices across the franchise network is not only good for the planet but also makes good business sense.