Environmental Game Changers

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.

Data verification - for the second year, we have engaged our environment partners Carbon Clear Ltd, to provide limited verification of our 2017/18 GHG emissions-related data, calculation and greenhouse assertion, using the relevant requirements of the ISO 14064-3:2006 standard. You can view our verification statement here

Global GHG Emissions for the period 1 October 2017 to 30 September 2018 Unit 2017-
2018 Current reporting year 
2016-2017 
Comparison year
Combustion of fuel & operation of facilities (Scope 1) Tonnes (t) CO2e 129,516 128,154

Electricity, heat, steam and cooling purchased for own use

(Scope 2 – location based)

tCO2e  8,095 8,376
Total Scope 1+2 tCO2e 

137,611 136,530
Emissions intensity per £M revenue tCO2e/£M

6.3 6.0

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

100%

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

6.3

green-house-gasses GHG Intensity in 2018

Environmental Policy Statement

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