While discussions at COP21 and specific country contributions have primarily focussed on carbon-based energy and transportation, caterer Vacherin believes the entire food industry has a vital role to play in helping achieve meaningful carbon reduction targets. Such is its belief it is embedding this concept in its marketing initiatives next year.
Every caterer & foodservice business can contribute
Vacherin believes every single caterer & foodservice business can make a contribution – however small – which when combined can make a significant collective impact.
To lead the way, Vacherin’s 2016 marketing campaign is called “The Vital Ingredient, Naturally” and includes components designed to raise awareness of how much meat or dairy products can be found in dishes – and encourage people who want to consciously reduce their intake, signposting more sustainable dining options.
As a part of this programme Vacherin will produce monthly seasonal recipes in its restaurants along with collectable recipe cards which customers can prepare at home. Each card carries ‘A Greener Choice’ infographic which reveals a portion breakdown by five categories: fruit & vegetables, meat, dairy & eggs, grains & legumes, and lastly, added sugar, oils & alcohol.
The cow in the room!
Anthony Kingsley, Vacherin’s Lead on Sustainability & CSR, says: “We have to address the elephant in the room, and in this case, it’s not an elephant – it’s a cow! We need to get serious about food – the agricultural and livestock industry is the second largest greenhouse gas emitter after the energy industry. Everyone involved in food can help do something about this.”
Best available estimates indicate that agricultural and livestock industries produce nearly a third of global greenhouse gas outputs and the FAO reports that the planet has lost significant agrobiodiversity. 75% of our food comes from only 12 plants to support a food system that needs to meet the needs of an ever-growing 7+ billion world population.
Lower meat eating diet saves 1tonne of CO2 every year
Anthony continues: “either we can continue as before, or we can make a change today, and begin growing healthier food and making more sustainable food choices. For example, you do not have to eliminate meat from your diet, but simply by moving from a higher to a lower meat eating diet, you can reduce you’re greenhouse gas emissions output by nearly 1tonne of CO2e every year – the same as driving a car 3,001miles.”
The commercial case
While the environmental and social arguments for the need to act are strong, Vacherin is keen to point out that the commercial case for doing can be equally arresting. Businesses that fail to embrace these issues may waste money, get left behind as they miss out on a competitive edge, and struggle to attract quality staff. Sustainability issues such as those raised at COP21 are often a powerful motivator for current and future employees.
Anthony concludes: “Climate change has reached a tipping point, and if we don’t act now, we will face a very different future, in our lifetimes. Agricultural and food systems – from farm to fork to bin – make a huge contribution to global greenhouse gas emissions. Addressing this can be mutually beneficial to society and to businesses. Even Arnold Schwarzenegger says we should eat less meat!”