Bidfood to make products’ carbon footprint data available to operators

Food and beverage wholesaler Bidfood will be releasing details of individual products’ carbon footprint to its hospitality operator customers towards the end of this year.

 

As part of its project to reach net zero emissions by 2045 across scope 1, 2 and 3, the firm has linked up with climate intelligence platform CarbonCloud, which enables the food industry to holistically calculate and manage carbon footprints throughout the supply chain.

 

The system uses AI statistical and scientific models to gauge products’ carbon footprints, right the way from farms, through to processing, packaging and transportation.

 

Currently in its first phase, the initiative encompasses making initial product carbon footprint calculations for the Bidfood portfolio, comprising more than 1,000 suppliers and 10,000 products.

 

In the coming months, the wholesaler and CarbonCloud will collaboratively engage Bidfood suppliers, encouraging them to contribute data to further refine the figures, before the primary tranche of carbon footprint ratings, depicting carbon emissions per kilogram of each product, is published starting around October.

 

CarbonCloud’s CEO and founder David Bryngelsson told attendees at Bidfood’s sustainability event, ‘Plateful Pursuits for Positive Change’, on 9 July: “Suppliers can get on the platform to provide production system data that is very easy to come by as a producer.

 

“The products’ carbon footprint gets recalculated on the platform based on this data, with a consistent methodology.”

 

He believes that the carbon footprint rating will guide hospitality operators insights towards the most eco-friendly products and help to steer purchasing decisions, as well as demonstrating suppliers’ willingness to find solutions to emissions challenges alongside their customers.

 

Bidfood’s event also highlighted the importance of responsible and sustainable choices through menu reinvention and carbon management. Under the theme ‘pay attention to reinvention’, the day consisted of talks from some of the key players within the industry that promote sustainability, including the Sustainable Restaurant Association, Allmanhall, Upfield and Earthshot prize winners – Notpla.

 

Julie Owst, head of sustainability at Bidfood, said: “There’s a lot of work to be done to make food more sustainable and a key part of this is education and awareness, which this event has successfully achieved.

 

“The food we’re all eating, and unfortunately wasting, is a massive contributor to carbon emissions, so the food industry has a great role to play in influencing consumer behaviour about the food they eat. Carbon data will help, but we mustn’t forget other factors such as adopting regenerative farming methods and prioritising products with accreditations and certifications.

 

“It’s our mission to be a positive force for change at Bidfood, however, we can’t do it alone. Collaboration across the industry will be key to making that change. My team and I are very excited to be working on a solution to help the industry make more responsible choices and create that crucial educational piece so consumers can eat more sustainably.”