Download Your Free Guide to Understanding Scope 3 Emissions in F&B

DOWNLOAD YOUR GUIDE 

Knowing where to begin with measuring and reducing your scope 3 emissions can feel daunting, which is why we’ve partnered with Agrasta and Sustained to help you get started on your journey. This new guide explains why this is an area on which you need to focus, highlights the benefits of taking action (including reduced costs!) and explores how to begin measuring your emissions and – crucially – what you can do to reduce them.

This has been a significant week on the sustainability scene in the UK, with London Climate Action Week inspiring events from RESET Connect and Groundswell to our own breakfast panel session on Tuesday, in partnership with WRI and the Food Foundation. Kindly hosted in Brigade by our friends at Searcy’s, this informative event explored how restaurants and other F&B businesses can reduce their scope 3 emissions by reconsidering how they design and market their menus, including insights from the new edition of WRI’s Food Service Playbook for Promoting Sustainable Food Choices. This Guide continues this conversation in greater detail.

The global food system contributes to up to 37% of total annual emissions, and pressure is rising on businesses of all shapes, sizes and complexities to take action on their carbon emissions. It’s impossible to create a sustainability strategy for your business without understanding exactly where your emissions are coming from, and scope 3 emissions – those that occur outside the business, throughout the supply chain – are an especially important metric for the hospitality industry. 

The dialogue around these emissions is finally reaching a critical point. More and more businesses are beginning to understand that their scope 3 emissions are not only the most important to tackle, but also (unfortunately) present the biggest challenge in terms of tracking, measuring and reducing, because they occur outside your organisation. However, with growing pressure to meet net zero targets in addition to new and ever-evolving climate regulations, addressing your scope 3 impact is a must.

With invaluable insights and expertise from our partners as well as the sustainability team here at The SRA, this comprehensive guide offers solid support for your business, helping you know where to begin and how to progress on your scope 3 journey.

DOWNLOAD YOUR GUIDE HERE 

About our partners

AGRASTA

Agrasta is a UK start-up looking to streamline the connections between net-zero targeted food businesses and audited low carbon produce. They identify responsible producers with detailed farm level data so that businesses can have a more informed and efficient sourcing strategy, be more targeted in their net-zero activities and save on unnecessary offsets. Their innovative approaches challenge existing supply chain frameworks to provide a win-win result for food businesses and farmers. They help to reduce scope 3 emissions, enable farmers to realise the true value of their produce and generate the provenance stories that consumers demand.

www.agrasta.com

SUSTAINED

Sustained is a European start up dedicated to providing scalable, cost-effective solutions that enable food companies to measure and manage their environmental impact, and to communicate their progress against their environmental sustainability goals. Sustained Impact is the self-service software platform that provides fast, automated and affordable PCF and LCA at scale. The Impact platform enables companies to compare products and build lower carbon menus, as well as use impact modelling throughout the NPD/EPD process to reduce impact from recipe inception to the kitchen. Sustained Integrated is a solution for businesses looking to embed environmental scores into their day-to-day operations through API integrations with their existing ERP and PLM systems. 

WWW.sustained.com/get-started 

We're here to support the hospitality industry on its sustainability journey. Stay up to date with our latest resources and insights by signing up to our newsletter and following us on Instagram and LinkedIn! Businesses who sign up to the Food Made Good Standard and become part of our network also enjoy access to additional support and resources. Learn more about the Standard here, or drop us a line with any questions at standard@thesra.org.