Cawleys
What’s the future for festive food?
Last Christmas the terms ‘lockdown’ and ‘quarantine’ were more likely to conjure up thoughts of prison riots and travelling canines than anything that would directly aff ect us. We were living in a happy oblivion but, of course, things are now completely diff erent. T is will be the fi rst Christmas we’ve had in the shadow of COVID-19 and things are set to change. One such change will be around the food we consume and the amount we waste. Coronavirus and the resulting changes we’ve had to make to our lives have greatly infl uenced our attitudes to food. Indeed, a study by Veris-Strategies has revealed that nine in ten consumers believe the pandemic will result in a more sustainable, ethical and healthier era of food consumption over the coming years. High expectations indeed, but is the UK’s food industry equipped to deliver the right systems to keep food supplies plentiful, nutritious and aff ordable – all in a sustainable manner with minimal waste? T is isn’t an easy question to answer but perhaps the forthcoming
Christmas period will help us test and evaluate how attitudes have changed and what initial adjustments businesses and organisation can make to fulfi l a sustainable approach to food. According to the Veris research, 80% of consumers questioned feel
COVID-19 has aff ected how they think about and value the food they buy and eat. Value is a key term here. COVID has had a real and last- ing impact on our appreciation of food. Lockdown made trips to the supermarket a rare luxury, certain items became unavailable and the resulting impact on the economy and people’s employment status has meant that as a nation we have less money to spend on food. As such, it’s no surprise that we agree we should
waste less of it. Feeling is so strong that the Coalition of Action on Food Waste has been launched by the CGF (Consumer Goods Forum). It brings together 14 of the world’s largest retailers and manufacturers and includes household names such as Nestle and Kellogg’s. T e aim of the coalition is to halve global food loss. Over 30% of food produced is never eaten, and the resulting waste adds 3.3 billion tonnes of greenhouse gas into the planet’s atmosphere each year.
T e coalition is working hard to address food
loss at a post-harvest level but it’s important we don’t just sit back and let others do the hard work. We can all do our bit to address the situation. Whether as an individual or organisation,
Christmas is a great place to start. Careful food planning, buying only what we need, good storage
ALL THINGS BUSINESS 7
and re-evaluating how we use leftovers, can all help, but it is also vital that we dispose of the food we do waste sustainably, and in a way that puts it to good use. Cawleys off er a specialist food waste collection
service that can make all the diff erence to both your organisation’s bottom line, and its eco-credentials. Fingers crossed this Christmas we will be able to
have some form of social gathering and celebration of the festive period and those organisations that off er hospitality would do well to consider setting up a food waste collection. Not only is this some- thing you can ensure your customers are aware of, in terms of demonstrating your environmental awareness but it will also help you save money by signifi cantly reducing the weight (and therefore the cost) of your general waste collections.
To discover more get in touch with the team at Cawleys on 0845 260 2000 or visit
www.cawleys.co.uk
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