Our Impact
Report
Our Sustainability Progress Between June 2023 - August 2024
Taking Action
As we conclude Fooditude’s first sustainability strategy, we reflect on a year of progress and transformation. The food industry has a massive impact on the planet and society, and Fooditude is a part of that system.
The responsibility is in our hands; we need to implement sustainable practices and stick to our values. Sustainability has become central to our company culture and runs through our entire operations.
This report gives a candid overview of our lessons, successes, and areas for improvement.
1. Key Highlights
- 32% reduction of CO2 per meal compared to 2022/2023 emissions
- 100% renewable energy tariff
- 20,640 kg of surplus fruit and veg rescued from Angry Monk
- 25% of our sites onboarded to our food waste data collection
- At our largest client site wee have reduced 47% of food waste in 6 months
- At our second largest client site we have reduced 40% food waste in 2 months - 10% increase of recycling in our Central Production Kitchen
- 3097 meals have been distributed to the London community through Olio
Initiatives
Internal Engagement:
Waste Awareness Day | March 2024
Educational Workshops: Employees from various departments volunteered in local clean-up efforts.
Litter Picking Initiatives | June 2024
Community Engagement: Employees from various departments volunteered in local clean-up efforts
Team Building: Creating moments for cross-functional collaboration that fosters a sense of community within the Fooditude team.
Chef Engagement Day
| June 2024
Hosted by 
Sustainability Education: The Planet Mark workshop motivated our chefs in their sustainability responsibilities, revealing how crucial their efforts are to reaching Fooditude’s sustainability goals.
Wildfarmed Field Trip | July 2024
Experiential Learning: Employees took a field trip to Wildfarmed to experience sustainable farming practices and witness Fooditude’s supply chain firsthand.
External Engagement:
Circular Economy Week | October 2023
Employee-Led Workshops: Our team engaged with the public on an evening we hosted in our central production kitchen, sharing insights on circular food systems and resource optimisation during Circular Economy Week.
Client Quarterly Sustainability Reports
To enhance transparency and engagement, we've implemented a quarterly sustainability reporting system for our clients. These tailored reports highlight key sustainability achievements, projects, and initiatives from the past quarter.
We showcase supplier stories, ingredient locality information, and relevant projects that clients can engage with.
By providing this valuable information, we aim to foster a deeper understanding of our sustainability efforts and inspire clients to take action.
Measurable Targets:
Initiatives
Electric Vehicle Transition:
The introduction of our first electric van in April 2024 marked a significant step towards transitioning our fleet to electric vehicles. This initiative demonstrates our commitment to reducing transportation-related emissions.
Renewable Energy Transition:
By adopting a 100% renewable energy tariff, we have significantly reduced our Scope 2 emissions.
New Baseline
We Measured Our Scope 1, 2 and 3 Emissions
For the first time, we assessed our environmental impact by calculating our Scope 1, 2, and 3 emissions. This analysis revealed that Scope 3 emissions, primarily stemming from our supply chain, make up 95% of our overall carbon footprint.
To ensure data accuracy, we employed an activity-based approach for our Scope 3 calculations, assigning emission factors to each relevant item within the scope. Moving forward, we will prioritise refining the accuracy of our Scope 3 emissions data and implementing strategies to significantly reduce our environmental impact across all areas.
Measurable Targets:
Initiatives
EcoVadis Membership:
In May 2024, we initiated our partnership with EcoVadis, a leading sustainability assessment platform. Two of our suppliers have successfully completed the EcoVadis audit. We aim to expand EcoVadis participation among our main suppliers, providing targeted support and guidance to achieve higher sustainability scores.
Sustainability Supplier Policy:
The launch of our Sustainability Supplier Policy in January 2024 established clear guidelines and minimum requirements for our suppliers. The policy emphasises the importance of responsible sourcing practices, including fair labour conditions, environmental protection, and ethical business conduct.
Measurable Target:
Initiatives
Low-Meat Dishes:
The Chef Development Team created a variety of recipes for Fooditude's menu rotation that use less meat in each dish.
Susi Hester-Lloyd, Head of Food Development & Innovation, explains:
“After looking at a number of original recipes, options for plant based additions were considered. Based on the type of cuisine and what suits the recipe best various substitutions were made. We have found that in a number of recipes the addition of locally grown British grains or pulses have, not only reduced the environmental impact of that dish but also provided improved flavour and more significantly the texture of the original dish”
Measurable Targets:
Initiatives
Waste Segregation:
We introduced a new waste segregation system in our production kitchen to tackle the cross-contamination of mixed waste in bins.
The priority has been engaging with our chefs to change working behaviours and create an easy system to properly dispose of waste in a busy working environment.
This initiative has no 'end date'. Awareness sessions educate chefs on how to properly dispose of kitchen waste. Our sustainability manager monitors an internal channel “Can I recycle this?" - where chefs access on-demand guidance.
Furthermore, waste disposal training has been incorporated into the on-boarding process for all new chefs and kitchen porters.
Measurable Targets:
Initiatives
Food Waste Project: A New Baseline
This year we launched a Food Waste Project supported by Power BI. The goal of this project is to reduce food waste across all our client sites to below 15% by the end of 2026. To achieve this, we are leveraging data analytics to gain valuable insights and make informed decisions.
Key Achievements
Data Collection and Analysis:
We have implemented a system to collect and analyse data from all client sites. This involves creating customised data input sheets and Power BI dashboards for each location.
Onboarding Client Sites: During this strategy year, we successfully onboarded four client sites into the Food Waste Project. This involved providing training and support to ensure accurate data collection and analysis. We aim to onboard all sites by July 2025.
Weighing and Analysis: After each service, food waste is weighed and recorded. This data is then analysed using Power BI to identify patterns, trends, and areas for improvement.
Olio
To further minimise our environmental impact, we partner with Olio, a platform that connects people with surplus food. This collaboration has been particularly effective at our largest client sites, both of which are already actively participating in our Food Waste Project.
By utilising Olio, we are able to redistribute excess food that would otherwise be wasted. This not only reduces our environmental footprint but also helps to address food insecurity in London. While our ultimate goal is to produce less waste, we are pleased to be able to make a positive impact by sharing surplus food with those in need.
Over the past year, we have successfully distributed 3097 meals through Olio, demonstrating the effectiveness of this partnership in reducing food waste and supporting our community. As we continue to refine our waste reduction strategies, Olio will remain a valuable tool for ensuring that surplus food is not wasted.
Initiatives
Highshore
Our ongoing partnership with Highshore, a mixed needs special secondary school in Camberwell, Southwark, has been a rewarding experience. Through activities like pizza-making days, book-themed cake celebrations, and student work placements, we have been able to provide valuable opportunities for these young people. Since 2013, we have offered 26 student work placements and 3 paid employment positions, contributing to their education and development. We are committed to continuing our work with Highshore and their inspiring students, fostering a positive impact on their lives and the community.
ELBA
We've partnered with ELBA, a local charity that bridges the gap between businesses and the community. To support their initiatives, we've donated toys to their toy appeal and volunteered our time to sort toys and create Christmas cards for children.
Appleby Blue
Christmas Dinner, Cooking Classes and The Come Eat with Us Kitchen
As part of our commitment to social responsibility, we have established strong partnerships with local organisations to support our community. One of our most enduring partnerships is with Appleby Blue, a care home run by United St Saviour's Charity.
In December 2023, we demonstrated our commitment to community well-being by providing a festive Christmas dinner for the residents of Appleby Blue. This event not only brought joy to the residents but also strengthened our relationship with the retirement home.
In addition to the Christmas dinner, we have hosted cooking classes for both a local youth group, XLP, and the residents of Appleby Blue. These classes have provided valuable skills and knowledge, while also fostering a sense of community and connection.
To further extend our reach, we launched the Come Eat with Us Kitchen in July 2024. This monthly soup kitchen is open to the public and offers a warm and welcoming environment for individuals to enjoy a nutritious meal. By utilising surplus ingredients from our kitchen, we are able to provide a delicious and affordable meal option for those in need.
Measurable Targets:
Initiatives
Apprenticeship Scheme
We're proud to offer apprenticeship programs to our employees, encouraging career development and skill acquisition. Currently, five Fooditude team members are successfully balancing apprenticeships with their work responsibilities. One employee shared their experience:
"While studying Operations Management through my apprenticeship, I gained valuable skills and behaviors essential for a successful Operations Manager. The program provided a flexible and practical way to learn and apply these skills in my role".
CBT Workshop
During Mental Health Awareness Week, we held a valuable CBT (Cognitive Behavioral Therapy) workshop. This session focused on understanding the distinction between thoughts and feelings, as well as the difference between rumination and worry.
The workshop emphasised the importance of recognising that not all thoughts are factual and that we have the power to control our thought patterns. It provided practical strategies for training our minds to overcome negative thinking habits.
Mental Health Week
During Mental Health Awareness Week, we offered a variety of activities to promote employee well-being. Highlights included:
- CBT Workshop: A focused session on cognitive-behavioural therapy techniques for managing stress and improving mental health.
- Mental Health Challenge: Participants were encouraged to complete as many activities as possible to benefit their mental well-being.
- Nature and Wellness: Recommendations for local nature spots and healthy recipes were shared.
- Fitness Inspiration: Team members shared their workout routines and fitness tips.
These initiatives provided employees with valuable tools and resources to prioritise their mental health and create a more supportive work environment.
Measurable Targets:
