Environmental Reporting

As a leading food service company, we have a clear responsibility to protect our environment.

Tractor cultivating field at spring,aerial view

In the majority of our locations where we are not directly responsible for the procurement of utilities, equipment, fuel etc, we are working closely with our clients to consider how best to improve the environmental performance of our operations.

We use a web based reporting system which provides a ‘one stop shop’ for countries to report progress against their non-financial KPIs, including environmental performance. The benefits to our business of deploying such a system include improving accuracy of data, and the ability to track our progress against targets.

We drive our environmental strategy through:

Carbon reduction targets

We have had targets for reducing GHG emissions since 2010. Our current targets expire in 2017. We are currently working to establish new targets at an organisation and country level.

There are a number of methods available for setting reduction targets. Science Based Targets (SBTs) align with current climate science and the accepted level of decarbonisation that is required to limit global temperature increase to 2°C. They include mid and long term targets reaching to 2030 and 2050. Our work to develop SBTs has begun. We have researched and evaluated available target setting methods, using various company growth scenarios.

Once the targets have been agreed we plan to seek external validation of our approach and once validated, we will publish the targets. Aligning our targets with climate science protects us from future regulatory impacts, reinforces our good reputation for corporate governance and will provide momentum to drive long term cost reductions through innovation.

Improving employee awareness

We continue to use training programmes to improve the environmental awareness of our colleagues around the world.

Food and packaging waste reduction

We are working with our country teams to reduce the amount of food and packaging waste within our own operations and across our supply chain.

Case studies

Innovating to build a sustainable world

The global population is expected to reach 9.6 billion by 2050. Assuming this happens, it is estimated that the equivalent of almost three planets will be required to provide the natural resources needed to sustain current lifestyles (UN 2016)1. Recognising this challenge, our global teams are continually identifying, piloting and rolling out new technologies and ways of working to ‘do more with less’.

Our business in China for example, is using the Magic Cooker, a cooking technology which enables high quality meals to be cooked using pre-prepared ingredients with a reduced cooking time. This innovation provides great tasting and healthy food, using 80% less oil than traditional wok methods. It also helps to reduce our energy use by up to 34%, thereby reducing our carbon footprint. Through its sealed design, the cooker also improves safety controls, by reducing the risk of foreign bodies entering the cooking process.

As the Magic Cooker does not require water to be added, our team is already saving an impressive 39,000 litres of water a year.

1http://www.un.org/sustainabledevelopment/sustainable-consumption-production/

Closing the loop on food waste

Globally, 1.3 billion tonnes of food are wasted every year. To address this challenge, a systemic approach needs to be implemented to improve our use of resources along the whole food chain. Our teams around the world are working with clients to explore new ways to reduce food waste. In addition, we work to ‘close the loop’ by converting food waste into compost, which can then be used to support future food cultivation.

Our team in South Africa is working with Kearsney College to implement a Bokashi composting system for the leftover food from our kitchens. The idea began in 2015, and this year Earth Probiotics containers have been installed for our teams to collect food waste. Food waste is left to compost for 12 weeks, before being used by the school’s gardener, who works with our team to maintain the herb garden and the school’s gardens. By supporting local cultivation, we can optimise the use of herbs. Often only a sprig or two of garden herbs are used for special dishes and if we buy an entire bunch of herbs from our supplier, the majority can potentially be wasted. Using local produce from our gardens allows us to pick only what is needed and when.

We were delighted that this year, for the first time our kitchen will be using produce from the garden for Kearsney College’s Annual Environment Day dinner. Moving forward, we hope that we will be able to expand this initiative to grow vegetables on a larger scale for use in our kitchens.
 

23%

green-house-gasses Reduction in GHG intensity ratio since 2008

85%

food-waste-reduction of countries operate food waste reduction programmes

6.7

green-house-gasses GHG Intensity in 2016 (2015: 6.7)

Environmental Policy Statement

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