Material flows and operational carbon emissions in full- service tourist accommodation across comfort categories
快適性カテゴリー別のフルサービス観光宿泊施設における材料フローと運営炭素排出 (AI 翻訳)
Sahar Attari, James Hanrahan
🤖 gxceed AI 要約
日本語
アイルランドの3～5つ星ホテル4軒を対象に、調達記録や現場調査を用いてスコープ1～3の炭素フットプリントを算定。食品・飲料調達が総排出量の40～58%を占め、スコープ1・2のみの評価では見逃される重要な排出源であることを明らかにした。ホスピタリティ業界の炭素フットプリントを資源生産性と材料フローの問題として再定義し、CSRD対応のスコープ3開示手法を提供する。
English
First peer-reviewed operational life-cycle carbon footprint of Irish hotels (3-5 star). Food and beverage procurement is the largest emission category (40-58% of total). Reframes hospitality carbon footprinting as material-flow problem and provides replicable methodology for CSRD Scope 3 disclosure.
Unofficial AI-generated summary based on the public title and abstract. Not an official translation.
📝 gxceed 編集解説 — Why this matters
日本のGX文脈において
本論文は、アイルランドのホテルを対象としたスコープ3を含む包括的な炭素フットプリント算定の先駆的研究である。日本の宿泊業界でもScope 3算定が求められつつあり、食品調達が排出量に占める割合の大きさを示す本手法は、日本企業のCSRD対応やSSBJに基づく開示に直接応用可能である。
In the global GX context
This paper provides the first comprehensive Scope 1-3 carbon footprint for tourist accommodation, showing that food and beverage supply chain emissions dominate. The methodology is directly relevant to CSRD and ISSB disclosure requirements, especially for the hospitality sector. It highlights the importance of including Scope 3 food procurement in carbon accounting.
👥 読者別の含意
🔬研究者:Provides a replicable methodology for full Scope 1-3 carbon footprinting in the hospitality sector, with detailed emission factor hierarchy.
🏢実務担当者:Demonstrates that food procurement is the largest emission source in hotels, actionable for supply chain decarbonization and CSRD reporting.
🏛政策担当者:Supports the need for mandatory Scope 3 disclosure in hospitality sector, with concrete benchmarks from Ireland.
📄 Abstract（原文）
Abstract This paper presents the first peer-reviewed operational life-cycle carbon footprint of tourist accommodation in Ireland, using a qualitatively-informed, embedded multiple-case study of four hotels spanning the 3-, 4- and 5-star segments as the empirical vehicle for a full Scope 1–3 inventory. Primary data from procurement ledgers, utility records and on-site field visits are triangulated with two semi-structured manager interviews covering all four properties, and converted to emissions using a transparent factor-selection hierarchy combining Irish-specific peer-reviewed data for supplier-verified categories (beef, dairy), Sustainable Energy Authority of Ireland national factors for energy, DEFRA [1] for waste, and Agribalyse v3.2, Ecoinvent v3.9 and CONCITO for all remaining items. Food and beverage procurement constitutes 40–58% of total annual carbon footprints the single largest emission category at every property and the inclusion of food in the system boundary alters the relative performance ranking that emerges under Scope 1 and Scope 2 alone. Per-room-night intensities span 15.87–56.14 kg CO₂e (mean 39.87); findings are robust to ± 20% factor perturbation and to alternative national-priority factor scenarios. The paper reframes hospitality carbon footprinting as a resource-productivity and material-flow problem, contributes the first Irish benchmarks for the sector, and provides a directly replicable methodology for CSRD-compliant Scope 3 disclosure.
🔗 Provenance — このレコードを発見したソース
- crossref https://doi.org/10.21203/rs.3.rs-9800896/v1first seen 2026-06-29 06:04:16
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