Chilled Prepared Food Sector Sustainability Aims
CFA will continue to provide leadership on sustainability to the UK chilled prepared food manufacturing sector by:
- encouraging it to minimise its carbon footprint
- helping setting performance targets
- assisting the development of means of monitoring against them
- generating research to support knowledge and
- playing a leading role in the further development of Government and industry sustainability policy.
CFA’s Sustainability Aims are:
- CARBON: We aim to be Net Zero Emissions by 2050. We will develop our strategy and start implementing once a wider food and drink industry carbon accounting method is agreed. We will publish an interim report in 2025.
- ENERGY: We will build on our progress on energy efficiency and will encourage our members to be part of Climate Change Levy Agreement. We will report members’ progress at the end of each milestone.
- WASTE: We recognise Champions 12.3 goals and help to achieve these by implementing WRAP Target-Measure-Act approach and also use their waste reporting template. We aim to achieve 50% food waste reduction by 2030 based on our 2012 level. We will continue to support Courtauld 2025, maintain our zero waste to landfill status and continue to redistribute surplus food.
- WATER: We will encourage members to continue to follow best practice. We will measure members usage data each year.
- PACKAGING: We will implement the UK Plastics Pact Roadmap and continue to optimise all packaging in order to minimise its environmental impact.
- SUSTAINABLE SOURCING: We will build on our success in sourcing sustainable palm oil and apply lessons gained on other raw materials for example, soy, wherever possible. We will also work with our suppliers to improve working conditions and human rights.
First agreed 28/9/09, updated 18/3/13 and 15/9/20
Pages On This Website
- Chilled prepared food sector progress and barriers for information on mitigation measures implemented by the sector and future constraints.
- See our Autumn 2011, Spring 2012 and Spring 2016 newsletters for Aims progress updates
- Sustainability and chilled foods