The British Beer & Pub Association (BBPA) surveyed its members, amounting to 10,000 pubs, in its Brewing Green 2019 report, which also found all those involved in the research had reduced usage of plastic straws.
It also revealed all had trained their staff on food wastage, 86% offer smaller portion sizes to reduce food waste, 83% had an insulated cellar and 71% had installed smart meters.
When it comes to food waste, the research said hospitality organisations across the UK have been working hard to reduce the amount of food being thrown away, in line with the UN’s Sustainable Development Goal 12.3, which seeks to halve per capita global food waste at retail and consumer levels.
It added pubs can play their part in several ways from training staff to offering reduced portion sizes, measuring food waste and educating consumers.
The study also said utilities were a significant cost to pubs, contributing up to 15% of business costs. It claimed not only does cutting energy use bring economy benefits but environmental ones too.
From lighting, heating, catering, cellars and accommodation, pubs can make simple, yet effective, changes to cut down on annual energy usage.
It called for pubs to continue to work on this area over the next few years to reduce the carbon footprint of the sector while cutting down on costs.
BBPA chief executive Brigid Simmonds said: “There are more than 48,000 pubs in the UK, serving 1bn meals a year and billions of pints of beer.
“All of them have a key role to play in protecting the environment and creating a more sustainable economy.
“In Brewing Green 2019, we have also focused on the work pubs are doing to reduce their carbon emissions, reduce waste and improve their recycling.
“Pubs are stepping up to the plate, from introducing charging power points for electric cars, to using smart meters to reduce energy consumption and improve profits.”