Research and training charity IGD has been active in helping UK businesses turn the tide on food waste, as well as a number of other proactive sustainability programmes. Alan Hayes, head of technical programmes at IGD, explains. This article appeared in ESM Issue 6 2019.
From debates about reducing meat and dairy consumption to the recent Extinction Rebellion protests, the topic of sustainability is never far from our screens these days, and for our industry, the issue of food waste sits high on that sustainability agenda.
The food and drink that we consume forms the single biggest part of our sustainability impact and, thus, our contribution to climate change – bigger than the emissions created from travel and from the energy that we use at home.
