In defence of the planet
Sustainable practices are key if we are to have any hope of safeguarding the future of the planet – now widely believed to be in a state of emergency. It’s a concept that is embraced within vending circles, so VI spoke to a number of key players to find out how they are adopting sustainability into their products and processes.
The recent action by the Extinction Rebellion protest group in London had mixed reaction from the public. There’s no doubt the disruption frustrated commuters, but the overriding message – that we have entered a period of Climate Breakdown – was clear and immediate action is necessary.
While the dire warnings from scientists are alarming, the only consolation appears to be that we can still do something to reverse the effffects of environmental decline.
This means each person and business can adopt sustainable practices that will make a difffference.Onl
y such a collective effffort will help us to improve environmental quality, the air we breathe, safeguard natural resources and reduce carbon emissions. Specialists in vending services are no strangers to sustainable practices in both the services they offffer and products they manufacture and supply.Man
y also have plans in place to improve upon and continue the good work that has been initiated.
INGREDIENTS AND THE GROWERS
For vending operators, sustainability brings both challenges and opportunities. Very oftften the issue has been focused on the electricity consumption of machines, but savvy operators are realising the benefits of using ingredients with sustainable and
Although the concept is broad and hard to define, in relation to environmental credentials.
products that ‘avoid negative impacts on the environment, the vending ingredients, sustainability can be summed up as the
grower, and improve the standard of living or health of the consumer of the product’.
24 | vendinginternational-online.co
beverages brand manager, Aimia • Sarah Mendlesohn, hot
attributes to vending ingredients Foods, says there are several
local sourcing and food miles and farmers and growers, packaging, include sustainable incomes for evaluating sustainability. These to be considered when
also health and low carbon impact recipes and new technologies.
Amia strives to make its mark in all these areas through its fair and ethically sourced coffffee and hot chocolate and by using 50 per
cent recycled material in its packaging, which is predominantly sourced locally from companies less than 50 miles away. Meanwhile its specialist low fat and healthy product,Milfresh, is produced using a low heat drying process with the milk used in production sourced exclusively from dairy cooperatives to protect farmers from unsustainable milk prices.
• Mondelez International strives towards sustainability goals through ¯
by cocoa farmers across six cocoa growing countries and ultimately its global Cocoa Life programme by tackling the challenges faced
creating inclusive and empowered communities while conserving forests.
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