By Carolyn Wincer, 27th May 2021

In this article Travelife for Accommodation explains where food fits into climate change concerns and summarises the main factors for businesses to consider.

Conversation about climate action is very focused on our carbon footprint that relates to the energy we consume from fossil fuels. Whilst that is an issue of critical importance, we should give equal focus to other ways our organisations might be contributing to greenhouse gas emissions. Food should be an issue of concern for all businesses because the production, shipping and waste of food produces significant greenhouse gases, and because food shipping produces carbon emissions that we may not have considered when assessing the emissions from our business.

It is important that all of us take a look at how we buy, consume and dispose of food  in order to combat climate change. Some businesses, such as those involved in hospitality or food retail, may even find that their food emissions outweigh their carbon emissions.

The impact of food on climate change

This is a complex issue and we don’t want to get too bogged down in technical detail in this article, especially when there is a wealth of information online from reputable sources such as WRAP, an NGO that tackles many sustainability areas including food, and the United Nations.  To help businesses understand the issues and how they might get started with combating them, we have highlighted four key areas businesses need to consider when it comes to climate action.

The type of food

Plant-based food has a lower climate impact than animal products, especially red meats with beef having the highest impact from production through to waste. By switching to more food and/or menu options that are plant based or meat free, it is possible for businesses to see immediate reductions in their greenhouse gas emissions. For some organisations this could be as simple as implementing ‘Meat-free Monday’ at the office.  For other businesses where food service is an important part of their operation such as restaurants, hotels or those that provide onsite meals to staff, a review their entire food service and supply chain to assess their climate impact, and how they could improve it, will be required.

If your organisation does decide to switch to more plant-based products it is important to verify that your food suppliers are using sustainable production methods. Whilst food products that are organic or vegan can be better for the environment, that doesn't necessarily mean that those suppliers are respecting human rights or employing fair labour practices. See our earlier article on sustainable procurement for more information about buying responsibly.