Heinz sets sustainability targets
Heinz Foodservice has launched a nine point sustainability action plan to reduce the impact.
The business is a major supplier to the pub trade, with products including cooking sauces, the Amoy brand and the Alveston Kitchen dessert range, as well as the iconic ketchup and HP sauce.
Phil Jones, Heinz Foodservice director, said: "The foodservice industry has a responsibility to limit the level of natural resources it uses and protect the environment wherever possible."
The nine sustainability goals, which have a target date of 2011, are:
- Greenhouse gas emissions - 25 per cent reduction
- Energy consumption - 25 per cent reduction
- Renewable energy - 15 per cent to come from renewable sources
- Water - 35 per cent reduction
- Packaging - 7 per cent total packaging reduction and 15% reduction in carbon emissions
- Transport - 25 per cent reduction in carbon emissions
- Waste/landfill - 20 per cent reduction in solid waste
- Agriculture - 15 per cent reduction in carbon emissions; 15 per cent reduction in water usage and improvements in yields of 5 per cent by 2015
- Personal sustainability - encouraging and supporting employee engagement through voluntary personal sustainability campaign
The goals will be closely monitored, and form part of a plan by parent company Heinz UK & Ireland's plan to become carbon and water neutral.
"Our longer term vision is clearly ambitious and stretching with much work to be done," said Jones. "However, the nine sustainability goals build on activity already underway and provide real targets for everyone within the company to work together to achieve."
Foodservice accounts for around 14 per cent of energy consumption by UK businesses a year, seven million tonnes of carbon emissions, 10 per cent of all industrial use of public water and industrial and commercial waste stream and 25 per cent of all HGV vehicle kilometres.
