A REAL COMMITMENT ON
Food miles, buying seasonally, sustainability and responsibility.
There is no doubt that transporting food does play a role in the overall carbon footprint of the food we eat. However, there is a real misconception between ‘buy local’ or ‘buy with in x miles radius.
Food transport accounts for less than 10% of CO2 emissions in the food network, in beef for example, it accounts for 0.5% of the total carbon emitted.
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To reduce our carbon footprint, we need to focus on what we eat significantly more than whether it is local. Red Meat, Dairy and air-freight foods are the highest contributors in the workplace and at home.
Environmental Charter
SMALL STEPS – BIG CHANGES
People across the world are becoming increasingly concerned about climate change: 8-in-10 people see climate change as a major threat to their country, with food production being responsible for one-quarter of the world greenhouse gas emissions.
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It is only right that we start here.
Our diet and food choices have a significant impact on our carbon ‘footprint’, in our workplace and at home. Through this charter we look to change behaviours, that has a direct impact in really reducing the carbon footprint our breakfast, lunches, and dinner have.
Our approach to buying seasonally.
Buying season produce sits at the core of Wilson Vales values, now more than ever we are fully commitment to this fundamental approach to buy seasonal and British when available.
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We are committed to buying in season:
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• British Asparagus
• British Strawberries
• Jersey Royals
• British Meat and Poultry
• British Free-Range Eggs
SMALL STEPS – BIG CHANGES
Our steps can make a measured difference.
Working with Syan Farms
100% vertical and 100% sustainable.
A ban on fossil fuels for all new/replacement catering equipment.
We only buy MSC assured fish.
We only Buy Farm assured meats and poultry.
Removal of all tinned tuna from our menus.
