Bidfood hosts sustainability event
Bidfood has called upon the industry to work in collaboration towards a more sustainable future.
The ongoing aspiration to achieve zero greenhouse gas emissions by 2050 has put a lot of pressure on the food and drink industry. As a result, Bidfood has called upon the industry to work in collaboration towards a more sustainable future, in an event showcasing how foodservice can reinvent its menus.
Research has shown that 78% of consumers find the following three factors to be ‘most important’ when buying food and drink products – natural ingredients (37%), environmental impact (22%) and how ethical a product is (19%). This highlights the importance of getting these points across on menus.
Plateful Pursuits for Positive Change
Bidfood’s sustainability event, Plateful Pursuits for Positive Change, focused on low-impact ingredients, food surplus and how caterers can reinvent their menus with seasonal produce, and healthier and more inclusive dishes. It also discussed the importance of taking animal welfare and carbon data into account.
Julie Owst, head of sustainability for Bidfood, said: “There’s a lot of work to be done to make food more sustainable and a key part of this is education and awareness, which this event has successfully achieved. The food we’re all eating, and unfortunately wasting, is a massive contributor to carbon emissions, so the food industry has a great role to play in influencing consumer behaviour about the food they eat.”
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