Helping LeVeL33 turn ad-hoc tracking into a structured carbon footprint

Overview

LeVeL33 (part of Ponte Group) had already taken meaningful steps on sustainability - monitoring energy and water use, cutting food waste, and building awareness across the team. But without a structured way to measure their complete carbon footprint, it was difficult to know where to focus, or how to set targets that reflected the realities of their operations.

Working with Seedling gave LeVeL33 the measurement foundation they needed: a clear, consolidated view of emissions across both the restaurant and the brewery, practical guidance on where to act, and a process they can build on year after year.

"Seedling changed the way we look at carbon management. Instead of seeing it as a separate sustainability task, we now consider it more naturally in our daily operations and purchasing decisions."

About LeVeL33

LeVeL33 is a restaurant and craft brewery based in Singapore, serving a wide range of guests across its dining and events operations. They are proud to be the world’s highest urban-craft brewery, offering views across Singapore’s Marina Bay and skyline.

The sustainability programme at LeVeL33 is led by their Sustainability Officer, who brings a deep understanding of the restaurant industry, and what it takes to make sustainability genuinely workable for the team.

"Cutting our carbon footprint is important because it helps the environment and keeps our operations running smoothly. It gives our team a sense of purpose, and for our clients and partners, it shows that we really care about sustainability in what we do every day."

The Objective

LeVeL33's goal was to move beyond informal tracking, to build a proper, structured picture of their carbon emissions - one that covered the full scope of their operations, could be compared year-on-year, and gave them a meaningful basis for setting reduction targets.

"We didn't want to just do things that "feel" sustainable - we wanted to understand our real impact and set targets that make sense for our restaurant operations."

The Challenge

Operating a restaurant and brewery in Singapore comes with a particular set of carbon challenges. A significant proportion of ingredients are imported, which adds complexity and weight to the supply chain footprint. And without mandatory recycling requirements in place, embedding consistent sustainable behaviours across the team requires ongoing effort.

"Getting all staff to understand and adopt sustainable practices requires ongoing effort, education, and teamwork."

The operational complexity also made it hard to take action earlier. With so many moving parts across the restaurant and brewery, and a wide range of imported ingredients, LeVeL33 needed a structured process that could handle that complexity without grinding normal operations to a halt.

"We couldn't take action sooner because our operations are complicated and so many ingredients are imported. It also took time to get the team involved and make sure any changes fit into daily work without causing problems."

Why LeVeL33 Chose Seedling

LeVeL33 had already started building good habits around sustainability, but they knew that informal progress could only take them so far. They needed proper measurement and that meant carbon management software built for the realities of food, drink and hospitality – sectors with particular complexity around ingredients, supply chains and production processes – combined with expert support that could handle the nuances of their operations to develop accurate, useful data.

"We chose Seedling because although we had already started several sustainability initiatives, we realised we needed clearer guidance on how to measure our carbon footprint properly. We wanted to understand our real impact and set targets that make sense for our restaurant operations."

How Seedling Helped

1) Capturing the complexity of food, drink and hospitality

LeVeL33’s operations span two distinct sectors – a restaurant and a working brewery – each with their own emissions profile and data requirements. Most carbon tools aren’t built to handle that combination with any real granularity.

Seedling's food & drink module enabled LeVeL33 to calculate emissions at the ingredient level, accounting for the provenance and weight of what they buy and serve – processing over 20,000 individual purchases to do so. For the brewery, our brewery calculator took a different approach – tracking emissions across the full production process, from raw ingredients through fermentation to packaging. Together, the two modules gave LeVeL33 something a generic platform couldn't: an accurate, detailed picture of both sides of their business, without the manual effort that volume of data would otherwise demand.

"Seedling’s carbon measurement tool helped us see where our emissions were really coming from - not just in the restaurant, but also in our brewery operations. It made things more visible for us."

2) Provided practical, realistic guidance on next steps

Seedling's support went beyond measurement. The team helped LeVeL33 identify where reductions were most achievable, focusing on the areas that matter most in their day-to-day operations, like energy use and waste management.

"Seedling helped us understand our carbon footprint in a clearer and more structured way. With their guidance, we were able to identify areas we could improve, especially around imported ingredients and daily operations. Their guidance on next steps was practical and realistic, especially in areas like energy use and waste management, which are important parts of our daily operations."

3) Built a repeatable, structured process

Consolidating data into a single platform means LeVeL33 can now track their footprint year-on-year, in a consistent and comparable way. That consistency is what turns a one-off measurement into genuine progress.

"Seedling has helped us consolidate data in one structured platform, making emissions tracking more systematic and less manual."

4) Turned sustainability into a team effort

A key shift for LeVeL33 was moving sustainability from a management-led initiative to something the whole team engages with. Better data meant more practical conversations, and broader awareness across the business.

“Seedling encouraged us to involve our team more, so sustainability became something we work on together, not just a management effort."

"It helped our team see that sustainability is something we manage every day, not just for reporting. With clearer data, discussions became more practical, and there was better awareness across the team."

Looking Ahead

With a structured baseline now in place, LeVeL33 is focused on deepening their approach, by bringing more of their supply chain into scope, and embedding sustainability further into everyday purchasing and operational decisions.

"Next, we want to get better at tracking emissions from our suppliers and the ingredients we buy. We also hope to involve our team more, so sustainability becomes part of everyone's daily decisions, not just management's focus."

The shift in thinking is already underway. Carbon management is no longer a separate sustainability task for LeVeL33, it's becoming part of how they operate.

"Instead of seeing it as a separate sustainability task, we now consider it more naturally in our daily operations and purchasing decisions."

LeVeL33's Advice to Other Businesses

For other businesses in hospitality or similarly complex sectors, LeVeL33's message is a practical one: don't wait until you have perfect data.

"Don't worry about getting everything perfect. Even rough data can help you learn and improve. The first step is to measure - once you know where you stand, it's easier to make better decisions."