Cooling Down Climate Impact: Why Food and Beverage Teams Should Prioritize Refrigerants in Their Sustainability Strategy

As the hospitality industry intensifies its focus on sustainability, food and beverage (F&B) departments are increasingly tasked with reducing waste, sourcing responsibly, and cutting energy consumption. Yet one significant factor often goes overlooked: refrigerants. Though invisible to the eye, these substances are among the most potent climate culprits within kitchen and cold storage operations, carrying substantial implications for greenhouse gas (GHG) emissions and corporate sustainability goals.

Refrigerants, especially hydrofluorocarbons (HFCs), are widely used in commercial kitchens, walk-in coolers, freezers, ice machines, and beverage systems. While these substances are essential for food safety, preservation, and guest satisfaction, they are powerful GHGs. According to the North American Sustainable Refrigeration Council (NASRC), HFCs are thousands of times more damaging to the atmosphere than carbon dioxide (CO₂). Unchecked leaks, improper handling, and outdated systems can have outsized impacts on a property’s overall carbon footprint.

In the US, the hospitality sector is responsible for significant refrigerant-related emissions. Studies indicate that commercial refrigeration systems, similar to those in supermarkets, generate over 55 million metric tons of CO₂ equivalent emissions annually due to leaks alone. That is comparable to the output of 147 coal-fired power plants. Hotels and restaurants may not always recognize that even properties with aggressive energy efficiency programs can have their sustainability progress undermined by unmanaged refrigerant emissions. Most facilities experience average refrigerant leaks of 20–25% per year, yet few track or report these emissions consistently.

The Business Case for Action

For F&B leaders, managing refrigerants is not only an environmental imperative, it is a strategic business decision. Integrating refrigerant management into a broader sustainability strategy can:

Project Drawdown ranks refrigerant management and the replacement of high-GWP refrigerants as a top-tier climate solution, underscoring the environmental and financial benefits of a deliberate refrigerant strategy.

Transitioning to Natural Refrigerants

Natural refrigerants are gaining momentum across commercial kitchens and cold storage facilities. CO₂ (R-744) is non-flammable, non-toxic, and offers a near-zero global warming potential. Ammonia (R-717) and propane (R-290) are highly energy-efficient alternatives with minimal environmental impact when installed and maintained correctly. Adoption of these substances aligns with global decarbonization goals while reducing operational risk.

Hotels and restaurants that implement natural refrigerants also enjoy operational flexibility. For instance, CO₂ systems can be integrated into existing cold storage infrastructures with relatively modest retrofits, while propane-based solutions are well-suited for smaller-scale refrigeration units. By strategically evaluating refrigerant options, F&B teams can balance environmental benefits with cost-effectiveness and performance standards.

How APTIM Supports Sustainable Refrigerant Strategies

At APTIM, we help hospitality clients convert sustainability commitments into measurable operational outcomes. Our team of sustainability experts, facility engineers, and environmental compliance experts collaborate with F&B departments and facility managers to:

Whether managing a single hotel property or a global brand portfolio, APTIM’s approach ensures that refrigerant management is integrated seamlessly into broader environmental programs. Our goal is to help clients achieve measurable emissions reductions while maintaining high standards for guest satisfaction and operational performance.

Turning Refrigerant Strategy into Impact

Refrigerants may be invisible, but their climate impact is substantial. Integrating refrigerant management into a property’s sustainability program represents one of the most effective opportunities to reduce GHG emissions in the hospitality industry. F&B leaders who prioritize this area demonstrate both environmental leadership and forward-looking operational strategy.

APTIM can provide expert guidance and hands-on support to help properties cool their climate impact efficiently, affordably, and responsibly. From initial audits to system upgrades and ESG reporting, our team equips clients with the tools and insights necessary to make informed decisions about refrigerant use.

Contact us at Sustainability@APTIM.com to schedule a refrigerant assessment or learn more about how our sustainability solutions can advance your environmental goals. By addressing refrigerants head-on, F&B teams can ensure that their sustainability strategy is truly comprehensive and impactful.

Published September 2025