Showing results for: Supermarkets
A group of investors, worth $1.25 trillion, has contributed to a report calling for food companies to change the way in which they include protein in their products to reduce environmental risk. The FAIRR initiative’s report – The Future of Food: The Investment Case for a Protein Shake Up – argues that forward-looking investors and businesses should act now to help shape a new market in sustainable protein, with less of this macronutrient coming from animals, and more from plants (and perhaps from insects and algae).
In Sweden two of the largest supermarkets in the country have launched campaigns aimed at creating increased consumer awareness around the environmental impact of meat, encouraging consumers to lower their intake of meat and promoting plant-based alternatives.
The World Resources Institute (WRI) has formed a partnership with major companies including Google, Sainsbury’s, Hilton Worldwide and other leaders in the food industry aimed at finding ways to encourage consumers to buy more plant-based foods.
The Cambridge News reports on a recent start-up called Entomics, who are researching and developing the use of Black Soldier Fly larvae as a means of converting food waste into compounds that can be extracted and turned into more useful products.
This paper looks at how supplier relationship management impacts emission levels from food supply chains. It investigates the influence of corporate Supplier Engagement Programmes (SEP) and the limitations of SEP-led improvements. Supplier Engagement Programmes are programmes set up to allow supermarkets to, for example, review carbon reduction measures and request GHG emissions and other data from their suppliers.
This report, Closing the door on HFCs, documents the continued shift away from hydrofluorocarbons (HFCs) in the supermarket refrigeration sector. Now in its sixth year, EIA’s Chilling Facts reports have become an important resource used to disseminate information about progress in the shift away from HFC-based technology.
The UK based organization WRAP (Waste Reduction Action Plan) has released a new report which concludes that £6.9 billion worth of food, drink and packaging waste occurs in the grocery retail supply chain. The report identifies where in the sector the waste arises, what the waste is, and how it is managed. It also concludes that the waste totals 7% of the value of food and drink sales to households and argues that if the money was instead used for increasing exports or investment it would both help individual businesses and the economy to grow.
This annual report from the Environmental Investigation Agency (EIA) focuses on the use of refrigerants with high global warming potential such as HFCs, in major supermarket chains in the UK and Europe. It investigates the progress made in shifting towards more climate-friendly alternatives.
The UK’s Department of Health has launched a new, standardised but voluntary labelling scheme for displaying nutritional information on food products, the aim being to make make it easier for people to make healthier choices. The system when it goes on display will combine red, amber, green colour-coding and nutritional information to show how much fat, saturated fat, salt and sugar, and calories are in food products.
The UK’s Daily Mail reports that the UK supermarket Tesco will monitor the healthiness of its customers’ food purchases using Clubcard data and then use that data to suggest ways in which people could make healthier choices. Although plans are still in the early stages options considered so far include offering vouchers for healthier products and promoting a better diet via suggested recipes.
The UK consumer group Which? has released a report, “A taste for change,” which questions the effectiveness of voluntary industry-led initiatives such as the Responsibility Deal.
The Courtauld Commitment is a voluntary “responsibility deal” aimed at improving resource efficiency and reducing the carbon and wider environmental impact of the grocery sector. This includes action to reduce food and packaging waste. Signatories to the deal include UK grocery retailers and manufacturers, and the initiative is led and coordinated by the Waste Resources Action Programme (WRAP).
This paper starts with a summary of why food waste is an issue, from an environmental and economic perspective, reviews other developed country estimates of food waste losses, and then calculates the volume and economic value of retail and consumer stage food losses in the US, looking at this at an aggregate and individual consumer level (it doesn’t quantify environmental impacts).