Carbon reduction strategy for food manufacturer

How a Food Manufacturer Reduced Carbon Emissions to Achieve Science-Based Objectives.

Scope 1, 2 & 3

Our client is a leading manufacturer of fresh, convenient food, supplying retailers and foodservice companies with a wide range of prepared salad meals. The client has spent over 25 years combining fresh food and the latest technology to produce high-quality and innovative products to satisfy ever-changing consumer tastes. They are committed to working closely with suppliers and their local community to create a positive impact and protecting the environment. 

“Equivalent to 35% of the UK’s total emissions arise from producing and eating the country’s food & drink, including emissions overseas for imported food” (Source: WRAP, 2021). A business-as-usual approach to global food production would cause the sector’s emissions to increase by 30%–40% by 2050, due to a growing population and consumption trends (Source: FDF, 2021). It is therefore essential that we tackle this sector’s emissions to meet our national net zero target by 2050.

SECTOR

SERVICES DELIVERED

Challenge

Understanding carbon impact of energy consumption

To mitigate their impact on the environment, the client needed to understand the carbon impact of their energy consumption as well as the activities from their upstream and downstream value chain. They required decarbonisation solutions for their scope 1, 2 and 3 emissions, with detailed mapping of the cost, impact and expected timeline of these projects. The client wanted a clear net zero pathway supported by carbon reduction targets, ensuring alignment with a 1.5°C-compliant scenario, along with guidance around offsetting best practice.