CASE STUDY THE FOOD & DRINK FEDERATION
Developing a Net Zero handbook for the food and drink sector
We worked with FDF to produce ‘Achieving Net Zero: A Handbook for The Food and Drink Sector’. The Handbook presents practical measures for food and drink manufacturers to reduce greenhouse gas emissions across the supply chain.
he Food and Drink Federation (FDF) represents over 900 food and drink companies, from sole traders and SMEs to the largest global brands. In April 2021, the FDF announced an ambition for the food and drink sector to reach Net Zero emissions by 2040.
3Keel was delighted to work with the FDF to produce a handbook to help food and drink manufacturers achieve this ambition. We were assisted in this project by Canopy: Sustainability Consulting and Mike Barry Eco. The development of the handbook was overseen by a Steering Group of FDF members with input from stakeholders across all major stages of the value chain.
The FDF launched the Handbook in November 2021 at the COP26 meeting in Glasgow. We hope it will be a key tool to help manufacturers on their decarbonisation journeys to Net Zero.
The Handbook presents clear practical actions that food and drink manufacturers can start implementing today to reduce emissions. It is aimed particularly at those in the early stages of developing their climate strategy. The actions cover each stage of the food and drink value chain – from farm to fork. For those interested in understanding the actions in more detail, the document provides further information and signposts.
The Handbook advises that achieving Net Zero starts with gaining a detailed understanding of the emissions across the value chain. It also requires firm commitment from the top, embedding climate action into business decision-making and assigning specific responsibilities.
For food and drink manufacturers, actions to reduce operational emissions include improving energy efficiency, decarbonising heat processes and sourcing 100% renewable electricity.
For most manufacturers the largest source of emissions companies is the production of raw ingredients. To tackle these, the Handbook recommends understanding ingredient emissions, procuring lower carbon ingredients and incorporating carbon targets into product reformulations.
To address emissions elsewhere in the value chain, such as packaging and logistics, the Handbook recommends engaging suppliers to understand current emissions and cooperating to reduce them. FDF also recommends capitalising on customers and consumers demands for lower carbon products alongside the development of clear eco-labelling systems.
The figure to the right summarises the actions recommended in the Achieving Net Zero Handbook.
“The publication of this excellent handbook for food and drink manufacturers is a significant moment in our journey to Net Zero. The handbook will be an important tool for food and drink manufacturers – and others across the supply chain – striving to achieve Net Zero by 2040.”
Ian Wright Chief Executive, Food and Drink Federation