The report, which showcases impacts and progress against the group’s 11 sustainability goals under its How We Tread Right (HWTR) strategy, found it had reduced Scope 1 emissions by 27%, Scope 2 emissions by 42% and Scope 3 emissions by 45%.
Scope 1 deals with direct emissions from owned or controlled sources, Scope 2 is indirect emissions from the generation of purchased energy and Scope 3 includes all indirect emissions which are not included in Scope 2.
Since the launch of the HWTR scheme, the brand has replaced its goal to become carbon neutral by 2030 with the more ambitious target of reaching net zero GHG emissions by 2050.
With decarbonisation as its priority, TTC has made progress towards achieving its goal of sourcing 50% of electricity from renewable sources and reducing food waste by 50%, both by 2025.
The brand has achieved this by moving five additional offices and accommodations to renewable sources – bringing its total to 26 – and Evan Evans introducing its first zero-emission electric vehicle to its fleet.
With food waste technologies implemented at 20 additional Red Carnation Hotels and Uniworld ships in 2022, the combined food waste savings last year equated to more than 284,000 meals.
Travel ’must avoid sustainability distractions’
In 2022, the brand’s non-profit arm, the TreadRight Foundation, funded nature-based solutions GreenWave and Project Vesta for the second consecutive year, in addition to community development and wildlife conservation initiatives such as Rainbow Railroad, the Tourism Pathways Project, Lakota Youth Development, Wilderness Foundation Africa, and Wild Entrust.
"While we’re immensely proud of the impact we achieved in 2022, we’re equally aware of the work that remains ahead of us," said Shannon Guihan, The Travel Corporation’s chief sustainability officer and head of TreadRight.
"TTC’s Carbon Fund, launched last year and detailed in this Impact Report, moves beyond the leadership of achieving near-term, long-term and net zero validated targets, and illustrates how we intend to make this transition, in real terms."
Guihan urged travel to avoid the "many distractions" that are out there towards "real change" and seek measurable impact.
Last year, TTC also sourced 44% of total global electricity needs from renewable sources, up 20% over the previous year, achieved a combined food waste reduction of 120 tonnes, equating to more than 284,000 meals and reduced printed brochures by 64% from 2019.
Furthermore, it included at least one "Make Travel Matter Experience" on 62% of TTC itineraries and established five partnerships globally to widen its hiring pool to include underrepresented people.
