Showing results for: Retailing
‘Retail food’ is all food, other than restaurant food, that is purchased by consumers and consumed off-premise. Retailers have a major impact on the current and future direction of the food system through their influence on consumers (responding to and shaping demand), their suppliers and, via their economic power and lobbying efforts, over policy making. This influence can potentially be either positive or negative for sustainability across multiple dimensions – environment, nutrition and health, labour standards and working conditions and animal welfare. Retailers also generate a direct environmental footprint through their use of energy for store heating, lighting and refrigeration, and through their warehousing and transport operations. Some large retailers, particularly in European countries, now have voluntary sustainability policies in place and are engaging in the issues through various fora.
In October 2016, the Kigali Amendment to the Montreal Protocol was adopted by the world’s nations, mandating the phase-down of hydrofluorocarbons (HFCs) by cutting their production and consumption. This new report from the University of Birmingham, published at the one year anniversary of the Kigali Amendment, highlights the significant challenge facing the European retail industry as it transitions from damaging HFCs to natural refrigerants.
Birmingham researchers propose that the UK food labelling which currently is used on individual products should be expanded to the level of an entire supermarket receipt. The ‘traffic light system’ shows the total data for calories, sugar, fat and salt in a person’s shop and highlights the total in a green, amber or red colour.
As Asda becomes the first UK retailer to sell ‘free range’ milk, the Pasture Promise logo will be placed on the milk packages, to ensure consumers that the cows grazed for 180 days and nights and farmers were offered fair price.
In Sweden two of the largest supermarkets in the country have launched campaigns aimed at creating increased consumer awareness around the environmental impact of meat, encouraging consumers to lower their intake of meat and promoting plant-based alternatives.
This report aims to understand whether, why and how sustainable diets are promoted by individual foodservice companies, and to assess the business cases for adopting and promoting sustainable diets across the sector.
The Oxfam campaign Behind the Brands has now been going for three years, its main goal being to change the way the food companies do business and eradicate hunger. The campaign targeted the top 10 global food and beverage companies and tried to get them to change on 7 important issues.
The Cambridge News reports on a recent start-up called Entomics, who are researching and developing the use of Black Soldier Fly larvae as a means of converting food waste into compounds that can be extracted and turned into more useful products.
A row over its Arctic drilling programme has culminated in oil giant Shell leaving the Prince of Wales's Corporate Leaders Group. This is a network of European business leaders advocating for climate action including GlaxoSmithKline, Tesco and Unilever.
In this report WWF-UK and Food Ethics Council outline business interpretations of food security, assess the different business cases for food security and puts forward suggestions for action.
The report finds that businesses want government intervention to avoid long term risk and they are in favour of bold actions to create a food system that serves citizens, the economy and planet alike. Businesses emphasise that the government needs to do more to provide a level playing field for businesses, including allowing them to collaborate more effectively.
This paper explores how food retailers assist consumers to make more climate smart food choices. 17 Swedish food retail representatives were interviewed and retailer websites studied and it was found that food retailers focus on their direct environmental impact as well as on organic food to drive more sustainable consumption.
A large proportion of supermarket food is thrown away every day regardless of quality, to avoid legal liability if a customer complains. In France, the government has now taken a firm step to incentivise food donation by removing the liability from the supermarkets. By barring stores from spoiling and throwing away food the government aims to tackle waste alongside food poverty. The measure follows a decision from February 2015 to remove the best-before dates on fresh foods and it is part of a wider drive to halve the amount of food waste in France by 2025. The bill will also ban supermarkets from deliberately spoiling unsold food so it cannot be eaten and the law will also introduce an education programme about food waste in schools and businesses.
The launch of the new vegetarian alternative to the meatballs – grönsaksbullar - is what Ikea calls “the first step to include a wider variety of healthier and more sustainable food choices”.
A new report from at Cranfield University suggests that increasing the production and consumption of frozen food in the UK can play a significant role in delivering the government’s 2020 and 2050 food security targets. The report, Frozen Food and Food Security in the UK, was produced by sustainability experts at Cranfield University on behalf of the British Frozen Food Federation (BFFF).
Eighty global food companies are ranked in a new report, now in its third year, representing food retailers and wholesalers, restaurants and bars, and food producers and manufacturers.
The first progress report of A Better Retailing Climate initiative has been published. It describes how retailers since 2005 have improved their performance against the environmental targets set out in the initiative, and that they have: