FEATURE: SUSTAINABILITY
Putting sustainability on the menu
change should be fundamental to any food procurement provider’s operations and supply chain as our food industry both contributes to and is vulnerable to its effects.
Mike Meek, allmanhall’s procurement & sustainability director, explains why this all matters: “How we produce food and what we eat has immense implications for the environment, the economy and human well- being. Responsible production and consumption are vital as we look to transform our food systems by protecting our planet whilst at the same time ensuring nutritional and food security.”
Goods supplied with the lowest I
s it possible for schools to have transparency when it comes to reducing the environmental impact of their menus and ensuring their food spend achieves the best value? Mike Meek, Procurement & Sustainability Director at allmanhall, provides valuable insight into the benefits of moving to a more sustainable supply chain that still offers cost savings.
Despite Tony Blair’s recent net zero comments, the Government continues to work towards its plan to achieve net zero carbon emissions target by 2050. Sir Keir Starmer confirmed at the recent international conference on energy security that tackling the climate crisis was
“in the DNA of my government. We won’t wait – we will accelerate.” It is still important for everyone to be doing what they can, and schools are no exception. allmanhall believe that small changes can make a big difference and present value for money rather than costing more.
So how does food production stack up in the carbon emissions debate? It accounts for up to 30% of all global greenhouse gas (GHG) emissions. Furthermore, different foods vary in their production systems, harvesting, storage, packaging, and modes of transportation, resulting in certain foods emitting considerably more carbon than others.
Therefore, tackling the impacts of climate 40
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environmental impact will optimise sustainability and improve the food supply chain. What is a sustainable food system? One that protects its productive source functions – improved water catchment, soil quality, ocean health & habitats etc – but does not overwhelm or exploit sink functions (an environment’s capacity to absorb and render harmless waste and pollution) – reduce soil erosion, minimise water pollution, reduce food waste. By decarbonising all aspects of food production, living within our planet’s boundaries, and distributing its nutrients fairly, everyone benefits.
However, it can be challenging to determine the sustainability of your ingredients when meals could contain components from all over the world, for example cocoa. How can you be sure that the chocolate in your brownies has not been grown and picked using child labour?
June 2025
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