Sustainability

Food production, storage and distibution have an unavoidable impact on the environment. FWD members seek to minimise this through initiatives that increase the efficiency of the supply chain, from the producer to the consumer.

Initivatives include:

  • Route optimisation technology
  • Driver training
  • Low carbon fuels
  • Back hauling and recycling of waste and packaging
  • Reducing packaging
  • Recycling used cooking oil
  • Reducing waste to landfill
  • Staff engagement

FWD's role is to promote the excellent work the sector is currently doing to fulfil its environmental responsibilities, and to ensure that future legislation takes into account the voluntary steps already being undertaken.

FWD members have a range of sustainability initiatives designed to tackle surplus and waste food, including redistribution, recycling and improved packaging and labelling. However, it is important to note that of the 10 million tonnes of food and drink wasted in the post-farm gate food chain each year, wholesale makes up a very small proportion. 
 
Wholesalers undertake a range of measures to reduce food waste, including donating meals to charities, joining campaigns aiming to boost food donations to charities, and work with national charities such as Fareshare and Foodcycle to get surplus food to those most in need. They also prioritise food waste reduction across the business by flagging slow selling lines to national account customers, conducting stock and ordering reviews, and changing ranges of products if required.




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