Thursday, October 28, 2021
HomeFarmWeek NewsSustainabilty strategy for Foyle Food Group

Sustainabilty strategy for Foyle Food Group

FOYLE Food Group head office, based in Omagh, County Tyrone, which employs 1,300 people across GB, Northern Ireland and RoI, has released its new sustainability strategy, ‘Shaping Our Future.’

The document is underpinned by the company’s recent approval of the Science Based Targets (SBTi). The SBTi is a partnership between CDP, the United Nations Global Compact (UNGC), World Resources Institute (WRI) and the World Wide Fund for Nature (WWF) with the aim to drive ambitious climate action by setting emission reduction targets.

Terry Acheson, CEO, said: “Our commitment to sustainability is not new, for many years sustainability has been one of the pillars our business was built on and it is with that in mind we have developed a new policy that focuses on four main pillars of pasture, product, planet and people, which will champion UN sustainable goals and Science Based Targets.

“We will publicly publish our progress, which demonstrates the business commitment to operate in an open and transparent way.”

As one of the largest beef processors in the UK, farming and agricultural are central to the FFG and that is why more than 25 years ago it launched the exclusive producers club, which aims to promote and share practices with its farmers that protect and regenerate the land.

It is through this club that the company aims for a reduction in scope three greenhouse gas emissions from agriculture of 14 per cent.

The business has made significant progress in recent years, already achieving a carbon emissions reduction of absolute scope 1 & 2 of 14 per cent from 2015 to 2020 and has had its emissions reduction targets approved by the Science Based Targets initiative as consistent with levels required to meet the goals of the Paris Agreement.

The targets covering greenhouse gas emissions from Foyle operations (Scopes 1 & 2) are consistent with reductions required to keep warming to well below 2ºC.

More than 9.5 million tonnes of food are wasted in the UK each year, with more than 70 per cent of this waste being avoidable. With that in mind, the company has committed to halving its food waste over the next five years and has already made great strides in this area through Foyle Bio, where waste is converted into electricity through anaerobic digestion.

To support the company on its journey, the Foyle Food Group has updated the sustainability section of its website with some of its major commitments.

Mr Acheson explained: “We are about creating a sustainable business for both our employees and customers and one that ensures we give equal priority to reducing our negative impacts on the environments and increasing the positive difference we can make in society.”

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