ISBA

Autumn 2021 | Environmental sustainability www.theisba.org.uk 16 The food we produce and eat has an impact on climate, nature and health. Food is the one thing that inextricably links these three fundamental issues affecting all our lives. Our current food systems contribute to climate change. Food production alone makes up an enormous 26 percent of global greenhouse gas emissions. The good news is that we all have the choice to decide whether the food we produce and eat increases the rate of climate change or mitigates against it. Increasing customer awareness and demand for healthy food with a low environmental footprint now mean that caterers must demonstrate their ability to deliver high quality food that is also climate friendly. Caterers are under mounting pressure to know their stuff when it comes to crucial topics, from palm oil to single use plastics, animal welfare and climate change. This is a big challenge. Caterers are grappling with complex and often contrasting technical information, while at the same time, striving to meet bigger targets with smaller budgets. The team at the Soil Association’s Food for Life campaign has been advising caterers on how to make small changes that can have a big impact on the environment and mitigate cost rises for more than 10 years. Here are five practical steps you can take towards climate friendlier food: 1. Minimise waste On average, 18 percent of food purchased by the UK’s hospitality and food service industry is being thrown away. For every gram of that food lost, there is an environmental cost. The production of food releases CO 2 (and equivalent gases) into the atmosphere, which only worsens when the food ends up in the bin. Reducing food waste saves budget and the planet: • have a comprehensive food waste minimisation plan covering all aspects of food –from the food that is in the kitchen to plate waste. Ensure waste is tracked and weighed so you can see what progress is being made; • look at portion sizes and food that is regularly thrown away. Are there any small changes that can be made to a menu to change less popular dishes? • make sure pupils are given enough time to eat their food. Is the lunchtime environment allowing for a calm, sociable and enjoyable meal break? • don’t forget about packaging waste. Speak to your food supplier to see if this can be reduced and/or returned; and • think about signing up to the Guardians of Grub campaign, where there are great tools and resources to help you https://guardiansofgrub.com/ Food is an imperative factor in combatting climate change and we can impact this. Sustainability and food – what can you do? Your catering team should be celebrated, show them some love and let them know how important they are