BFFF chief executive, Richard Harrow, said: “One of the consequences of the pandemic is a renewed focus on sustainability within the food industry. The sustainability agenda today is different to five years ago, and it will develop further over the coming five years. It is therefore vital we help members understand the narrative as it evolves.”
The United Nation’s Sustainability Development Goals (SDGs) form the basis of many of the targets adopted by governments and companies, not just in the UK but globally. One focus of the SIG will be for the BFFF to develop its own policy and guidance to assist members in working towards these SDGs.
The BFFF is keen to find ways to help smaller members take part in the debate and process, including discussing how they deal with water stress and might cope with the possible introduction of food waste or carbon footprint reporting.
Mr Harrow added: “We recognise that the frozen food industry is a relatively heavy energy user, from the freezing process, storage, transport, and the display of product in retail stores or as an end user. However, this is offset by the efficient use of this energy and the way we produce products. Normally, production in frozen utilises longer production runs with very efficient use of natural resources, including dealing with the waste and/or by products in a cost-efficient way.
“Plus, of course, one of the key benefits of frozen food is helping both consumers and professional kitchens reduce food waste, a major contributor to greenhouse gas emissions. We therefore need, as an industry, to promote the concept of the Climate Balance, and this can only be done if the industry works together. Only by taking a collaborative approach will the UK reach its net zero targets by 2050.”