The diverse services we provide can be resource intensive – we need energy, water and raw materials to deliver them.
What we’re focusing on:
Reducing our carbon footprint
With the help of WWF, we set an ambitious new target to cut 34% of our global CO2 emissions by 2020.
9.2% reduction in our carbon emissions since 2011.
Reducing our fuel consumption
We’ve introduced a number of initiatives to reduce the fuel consumption of our commercial vehicles.
25% reduction in average fuel consumption per vehicle from 2014 to 2015.
Reducing organic waste
We are founding members of the International Food Waste Coalition, which encourages food services companies to adopt farm-to-fork food waste reduction programmes.
47% of sites recovered food waste, compared to 43% in 2014.
Reducing non-organic waste
Our WasteLESS Week initiative, encouraging sites to implement new ways to reduce waste, was highly commended at two leading award ceremonies.
Over 50% reduction in waste to landfill over the last five years.
Being smart about food waste
We’re trialling innovative ways to monitor and reduce food waste across our sites.
Throughout 2015, we’ve trialled a tablet-based smart meter system called LeanPath. It enables kitchen staff to identify (and rectify) less obvious ways that food is wasted, such as overordering or overpreparation of particular items or dishes.
Over the two-month, three-site pilot, food waste was reduced by 16% – which could cut annual food costs at the three sites by £25,000. Since then, eight of our clients have adopted LeanPath, and throughout 2016 we’ll be encouraging other clients to try it. With such clear financial and environmental benefits, it’s an exciting opportunity for us to understand why food waste occurs – and to take steps to tackle it at a local level.