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Leading change in foodservice

Partnering with other organisations to lead change

This was one of our stated priorities for 2019/20, and deservedly

so. Working with WRAP, and being a Courtauld 2025 signatory,

has undoubtedly accelerated our awareness of both issues and

solutions, and facilitated excellent conversations and new

connections with a particular focus on challenges that we have

yet to overcome. The biggest focus this year has been on food

waste reduction and we are still very much committed to WRAP's

industry-wide Food Waste Reduction Roadmap. We consider that

reducing food waste is one of the main ways that foodservice can

positively influence CO2 emissions, given that across the globe

food loss and waste account for four times more greenhouse gas

emissions than aviation[1]. More information is here.

In addition to our existing membership of the Food Waste

Reduction working group, we have joined two brand new working

groups: Harmonising supplier asks on GHG measurement and

reporting, and Exploring a common database of embodied GHG

data, as these are both areas that are important to customers,

and we're keen to make progress on. If as an industry we can

align on a simple, standardised set of KPIs to ask suppliers, then

it will be the first step in simplifying what is an undoubtedly

complex and onerous field; a necessary step to take if we are to

genuinely reduce the carbon impacts of our menu choices. You

can read more about this in our Offering healthier and

sustainable choices section.

Prior to Covid-19 we were also reporting annual food waste

volumes to WRAP, but the availability of resource to measure the

data has been a challenge this year. You can read about food

donation in our Engaging our Communities section.

[1] Recent figures reported by the Food and Agriculture

Organization of the United Nations (FAO)

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