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Sustainability articles archive

  • Why celebrate food?

    16 May 2016

    In this article, find out what challenges the food and grocery industry faces around food waste today?

  • Working on Waste summary report 2015

    04 January 2016

    The second year of our Working on Waste (WoW) campaign has united over 80 food and grocery companies in their shared determination to help industry employees reduce their household food waste. The range of activities has been vast: we’ve seen top tips and helpful hints appearing on company intranets,...

  • Highlights from WoW week one 2015

    09 October 2015

    With over 100 companies getting involved in this year's campaign, we wanted to hero some of the great activity that has happened already!

  • Highlights from WoW week four 2015

    09 October 2015

    This year's campaign is now drawing to a close and we want to thank you all for getting involved. It's been fantastic to see all of the activity that everyone has done to get involved!

  • Highlights from WoW week three 2015

    09 October 2015

    We are heading into the final stretch of the month and it's been great to see how companies have got involved. We want to remind you that we are creating a summary report at the end of the month and we would like to feature as many companies as possible.

  • Highlights from WoW week two 2015

    09 October 2015

    We continue to see the campaign brought to life so thanks for those that have shared their activities this weeks. We are happy to announce the first week's winner of 'Be A Soldier' competition so congratulations to Maxine Stringer from Burts Potato Chips!

  • Opportunities in reducing household food waste

    24 August 2015

    IGD’s WoW campaign seeks to engage with employees, in their capacity as consumers, on household food waste. In particular, it helps them to reduce their food waste at home. Our debate Series seeks to understand how industry can make the biggest possible difference on household food waste.

  • Video: be inspired by your leftovers! Banana pancakes

    10 September 2015

    Using up leftovers is a great way to reduce the amount of food wasted at home. As we get ready for our Working on Waste employee engagement campaign this October, watch IGD’s Chef Manager Tim Jones whip up some delicious banana pancakes from leftover ingredients using a banana and two eggs.

  • Video: be inspired by your leftovers!

    12 August 2015

    Using up leftovers is a great way to reduce the amount of food wasted at home. As we get ready for our Working on Waste employee engagement campaign this October, watch IGD’s Chef Manager Jane O’Leary whip up a delicious pork and broccoli stir-fry from leftovers.

  • Focus on food waste

    13 July 2015

    It is widely recognised that food waste, in all its guises, poses very significant environmental and economic challenges for the whole food system. IGD's Alan Hayes explores noteworthy industry achievements in recent years regarding waste.

Factsheets

  • Fast facts on sustainability

    17 October 2012

    Need to know what the food & grocery industry is doing to become more sustainable? We have compiled a list of top line information on industry's impacts, its targets and achievements covering key sustainability related topics.

  • Courtauld Commitment

    21 May 2010

    The Courtauld Commitment is a voluntary agreement between WRAP and the grocery retail sector, with the aim to improving resource efficiency. This factsheet shows the benefits, targets and results of the agreement.

  • Courtauld Commitment Phase 2

    21 May 2010

    Phase 2 of the Courtauld Commitment between WRAP and the food & grocery industry aims to achieve more sustainable use of resources over the entire lifecycle of products, throughout the whole supply chain.

  • Committee on Climate Change and Adaptation Sub-Committee

    17 May 2010

    What is the Committee on Climate Change (CCC)? This factsheet shows the main aims and priorities of the CCC, a list of the committee members, and links to published research.

  • The Climate Change Act

    06 May 2010

    What is The Climate Change Act (CCA)? This factsheet shows the main requirements and aims of the CCA, and the key actions for the food and grocery industry.

  • Water footprint of a business

    09 December 2009

    Includes a definition of water footprints, the different elements of water, and advice on what businesses can do to reduce their water footprint

  • Carbon Disclosure Project and water

    08 December 2009

    Facts and information on the CDP Water Disclosure program, including the history of the CDP, how the program will work, and a timeline for the process.

  • Water management: reference and organisation listing

    02 December 2009

    A list of organisations engaged in water management, from drainage and flooding to irrigation, water use and water consumption. Includes description of activities, web link and more

  • Roundtable on sustainable palm oil

    16 November 2009

    Roundtable on Sustainable Palm Oil (RSPO) information, including why promoting sustainable oil palm is so important, the main aims of the RSPO, and the food & grocery sector members.

  • Carbon disclosure project

    16 November 2009

    Information on the influence of Carbon Disclosure Project (CDP) on the food and grocery sector. Includes the history of CDP, how it works and what the CDP is hoping to achieve.

  • Freedom Food: RSPCA

    30 October 2009

    Includes information on the history of Freedom Food, the certification mark, who can join and recent food & grocery commitments to Freedom Food.

  • Combined heat and power

    22 July 2009

    This factsheet includes a definition of Combined Heat and Power (CHP), the advantages and disadvantages of CHP and information for companies considering implementing it.

  • Sustainability glossary

    07 August 2012

    Confused about sustainability terminology? Our handy glossary contains abbreviations, terms and clear definitions on a range of sustainability and CSR topics.

  • Carbon footprinting and labelling

    29 January 2009

    What is Carbon footprinting? This factsheet includes Carbon footprinting definition, why companies calculate carbon footprints, how to calculate carbon footprints and areas for future work.

  • Rainforest Alliance

    21 January 2009

    Who is the Rainforest Alliance? This factsheet provides a background to the organisation and lists recent food and grocery commitments to the Rainforest Alliance.

  • Forest Stewardship Council

    20 January 2009

    What is the Forest Stewardship Council? This factsheet provides key facts on the organisation, including the key FSC principles and recent food and grocery commitments.

  • Marine Stewardship Council

    12 January 2011

    The Marine Stewardship Council (MSC) is a certification and eco-labelling program for sustainable seafood. This factsheet shows who is using the MSC certificate and the 3 core principles of the standard.

  • Sustainable sourcing within the food chain

    22 December 2008

    This factsheet includes a definition of sustainable sourcing, the challenges facing the food chain and the ethical targets set.

  • Anaerobic digestion

    15 December 2008

    What is Anaerobic Digestion (AD)? This factsheet includes definition of AD, the advantages to using AD, and its current use within the UK food and drink industry.

  • Materials recovery facilities

    12 December 2008

    This factsheet includes a Materials Recovery Facilities (MRF) definition, the types of materials that MRFs handle, and how they treat retail waste from the grocery sector.

  • Renewable energy: wind power

    14 November 2008

    This factsheet shows how wind power works, the benefits of wind energy, types of wind turbines, and how the food & grocery industry is utilising wind power as a renewable energy source.

  • CRC Energy Efficiency Scheme

    19 November 2010

    What is The Carbon Energy Efficiency Scheme (CRC)? This factsheet shows the scope, criteria and exemptions of the CRC and a timeline for the scheme.

  • Second generation biofuels

    14 November 2008

    Second Generation Biofuels defintion, production, effectiveness and advantages facts. Second Generation Biofuels are generally more efficient and more environmentally friendly.

  • The increasing demand for water

    07 November 2008

    Key facts on the amount of water used in the UK, the main users of water in the UK and the effects of depleting water supplies

  • Corporate social responsibility & sustainable development

    31 October 2008

    Information and statistics on Corporate Social Responsibility (CSR) and Sustainable Development projects in the food & grocery industry.

  • Personal carbon allowances

    06 May 2008

    What are personal carbon allowances? This factsheet will help you understand the principles and benefits of PCA schemes and the implications for the food and grocery sector.

  • Emissions trading

    29 April 2008

    Emissions Trading refers to the trading of permits which allow emissions of set amounts of greenhouse gases. This factsheet examines Emissions Trading schemes in operation

  • Carbon offsetting

    29 April 2008

    Carbon Offsetting involves calculating carbon emissions and purchasing credits from emissions reductions projects or carbon trading schemes. This factsheet includes carbon offsetting definition, facts & carbon offsetting methods.

  • Renewable energy through micro-generation

    29 April 2008

    What is Micro-generation? This factsheet includes a definition, the different types of micro-generation, and what the UK government is doing to encourage micro-generation schemes.

  • Food and beverage sector water reduction commitments

    28 April 2008

    The food industry uses an estimated one million litres per day of public water supply, and has undertaken initiatives to reduce water consumption.

  • National water footprints

    02 April 2008

    Water Footprint information & links, including water footprint definition, the UK’s water footprint, and how the future scarcity of water will affect the world's population.

  • Food miles: evaluating the impact

    02 April 2008

    Food miles are concerned with the environmental and social costs associated of transporting food from where it is produced to where it is processed, to the wholesaler, to the retailer or catering outlet and to the consumer...

  • Energy efficiency measures

    12 October 2007

    The food chain is responsible for 17% of the UK’s greenhouse gas emissions. This factsheet shows how it is improving energy efficiency & reducing greenhouse gases to meet government targets

  • Ethical consumerism

    10 October 2007

    Ethical Consumerism factsheet, includes ethical definition, the size of the ethical food & drink market, consumer attitudes to Ethical Issues and much more

  • Supply chain food waste

    08 October 2007

    Supply chain food waste is waste produced during food production, processing & distribution. This factsheet shows how effective waste reduction will reduce the amount sent to landfill.

  • Socially responsible investment

    24 September 2007

    Information and facts on Socially Responsible Investment, including a definition, the size and growth of the UK SRI market, and the challenges facing food companies.

  • Water use in the supply chain

    10 September 2007

    Water usage in the food & grocery industry information, including usage by product and sector, how water is used, changes in water sourcing, and the needs and barriers to water saving

  • Embedded water in food production

    10 September 2007

    Embedded water is the amount of water used in the entire process of producing a product. This factsheet shows areas of water consumption in the UK, and the amount of embedded water in different food products.

  • Biofuels

    04 June 2007

    Biofuels offer the potential for long-term relatively cheap energy supplies. This factsheet shows common forms of biofuels, the benefits of using biofuel alternatives and the UK Government position.

  • Energy recovery and disposal

    04 June 2007

    Information & statistics on household waste disposal, how better waste management can reduce greenhouse gases and protect ecosystems, and methods of converting waste into energy

  • Packaging innovation

    04 June 2007

    Packaging innovation seeks to reduce waste & environmental impact whilst adding value and sales through improved design and use of alternative materials.

  • Household food waste

    18 May 2007

    This factsheet shows the different types of household food waste, the amount produced in the UK, the monetary & environmental costs and possible solutions.

Online guides and free downloads

  • Waste Prevention

    08 November 2013

    Learn how to eliminate waste or redistribute surplus from your business with this free resource. Find out how to prevent waste, redistribute surplus food, and see how other companies are preventing waste.

  • The business case for reducing emissions

    26 September 2012

    This guide is available free of charge as an iPDF and is designed to help businesses understand what they can do to reduce their greenhouse gas emissions, and communicates it in a way that will provide the business case for investment in greenhouse gas reduction initiatives.

  • The impact of crisis on water stewardship in the UK food and consumer goods industry

    23 August 2012

    A free report highlighting the impact of drought on resilience in the food and grocery industry and the need for greater levels of collaboration on water stewardship.

  • Five examples of how sustainability brings commercial advantages

    01 June 2012

    Understand how sustainability initiatives could yield huge commercial benefits for your business with these five examples of manufacturers and retailers that are already realising its competitive potential.

  • Environmental Sustainability Matrix: Understand sustainability issues across the supply chain

    10 October 2011

    Understand the interconnectivity of sustainability issues within the grocery industry supply chain with this free interactive PDF. The Environmental Sustainability Matrix outlines the main concepts, issues and challenges, and provides solutions.

  • A guide to understanding, assessing and managing water in grocery supply chains

    21 October 2010

    Learn how to understand, assess and manage water in grocery supply chains with this free guide. It provides practical advice on managing water through the grocery supply chain, clearly identifies the risks and opportunities that water presents and includes links to over 60 sources of further information.

  • Water in your Supply Chain

    17 March 2010

    There is a growing awareness of the importance of water along the food and grocery supply chain. This free guide introduces water as an issue, featuring an outline of key water management activities and water-related subject areas. It also includes a directory to over 60 global organisations engaged...

Case studies

  • Premier Foods: new Viennese Whirls

    20 March 2017

    In February 2017, Premier Foods launched a new Viennese Whirl recipe that has significantly reduced sugar levels. Taking a ‘health by stealth’ approach, the food manufacturer has reformulated one of its top 10 selling products, with fantastic results.

  • Musgrave and Greencore Grocery: reducing salt and sugar in cooking sauces

    02 March 2017

    Consumer research indicated a growing interest in healthy eating and specifically a heightened awareness of the amount of salt and sugar in cooking sauces. In response, Greencore and Musgrave worked together to reformulate their cooking sauces so that the amount of sugar and salt decreased and the nutritional...

  • Mars Chocolate: overcoming major technical challenges to make key ingredient changes in chocolate bars

    Scientific evidence proving the beneficial effects of reducing saturated fat has spurred Mars to improve the nutritional profile of some of its iconic chocolate products.

  • Mars Food: reducing salt in ready-to-use sauces

    As part of its Health and Wellbeing Ambition, Mars Food was keen to reformulate some of its best-known brands including Dolmio, Uncle Ben’s and Seeds of Change. The focus of this case study is the reformulation of ready-to-use sauces to reduce salt levels.

  • Brakes: reducing sugar in yogurts

    10 January 2017

    Brakes, a leading UK wholesaler, has gradually reduced sugar in its own-brand yogurts with great results – achieving a 9% reduction in its peach yogurts and a 20% reduction in the strawberry flavour over a two-year period.

  • Dairy Crest: reducing fat and saturated fat in cheddar cheese

    10 January 2017

    Responding to external fat and saturated fat reduction targets, Dairy Crest set about reformulating its Cathedral Cheddar Cheese. The goal was to produce a high quality lower fat mature cheddar, with 30% less fat, while retaining all the attributes of flavour and functionality of standard mature cheddar.

  • Tesco: reducing ‘reds’ in Food-To-Go

    10 January 2017

    Customers asked Tesco to make its “Food to Go” range healthier. The aim of the project was to focus on reducing fat and turn as many front of pack ‘traffic lights’ from red to amber.

  • Tesco: overcoming technical challenges with ingredient changes when reformulating

    10 January 2017

    In order to make products healthier for shoppers and meeting consumer demand, Tesco was keen to reformulate its food-to-go range, and decided to start with a honey and mustard pasta to reduce the calorie and fat content.

  • Marks and Spencer: enriching bread with fibre and vitamin D

    19 December 2016

    M&S wanted to positively influence its consumers’ behavior without forcing people to make a significant shift in eating habits or their lifestyle. To achieve this the retailer decided to target loaves of bread and rolls to enrich them with fibre and vitamin D.

  • Greggs: updating customer perceptions through healthier choices and product reformulation

    Keen to play a positive role in the health of the nation, in 2013 Greggs began a product development project designed to offer millions of customers healthier alternatives to traditional favourites.

Everything you need to know about sustainability

Sustainability

There are many examples of how the food and grocery industry is building sustainable supply chains all over the world. This is our one-stop-shop for everything you need.