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apetito Sustainability Report
actions speak louder than words
2012 Report
Contents
Chief Executive’s introduction 01
Our progress 02
Our vision 04
Environmental 07
Social 13
Economic 19
The future 25
Conclusion 26
Summary 27
Chief Executive’s introduction
Introduction | 1
Even when we reach our high standards, we always strive to better ourselves. Fortunately, we’re already well placed to do just that. apetito was founded on socially responsible values and, today, we are committed to delivering great food and catering solutions, particularly for the ill and elderly.
Throughout our business, sustainability informs not just the way we work, but how we treat people, impact the environment and contribute to the economy.
This approach extends to how we use our resources, from agricultural production to manufacturing, distribution, consumption and disposal.
Within these pages, you will discover our plans and progress towards becoming a fully sustainable business. We have achieved much already. Yet we know there is more to do. However, we are confident we have started a journey that will see us reaching our goals, not just for the next few years, but for generations to come.
What does it take to be a sustainable business? At apetito, we believe it involves ensuring we protect the environment, community and economy in which we work. We know that achieving this goal is about much more than keeping governments and customers happy. It’s about caring enough to make sure that ethical, responsible and sustainable actions are at the heart of everything we do.
setting the standard in sustainability
Being part of a better, fairer world
apetito is proud to uphold the ideals of corporate citizenship in the world economy by embracing the ten principles of the United Nations Global Compact. These include a set of core values in the areas of human rights, labour standards, the environment and anti-corruption.
Winning the prestigious Sustainable Business Award at the 2010 Cateys confirmed apetito as a leader in delivering sustainable business practice.
Paul Freeston UK Chief Executive
2 | Our progress
Our progress
In 1987, a pioneering document called the Brundtland Commission Report was presented to the UN World Commission on Environment and Development. It outlined how the environment, society and the economy were all linked, and that by balancing these three defining tenets, solid policies for sustainable development could be realised. apetito has embraced the values of this report, and has used it as a springboard for responsible, strategic growth. Here are just some of our achievements so far, and in the pages that follow, you’ll discover how our strategy and vision have helped us to attain them.
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Envi
ronm
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lSo
cial
Econ
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we value natureMinimising the total impact of our operations on the environment and using natural resources wisely.
our path to improved performance
we value peopleProducing great food that’s safe, nutritious and inspiring while taking care of our customers, staff and suppliers.
we value communitiesImpacting positively upon the economic and social wellbeing of the communities in which we trade, and bringing security to our staff and suppliers.
Our progress | 3
22%The amount our direct green house gas emissions have fallen against production volumes since 2007.
we’ve met our targets for 2012, so what’s next?We’ve set out a 2020 Roadmap describing what a sustainable apetito will look like.
2189The number of annual emissions (tonnes CO2) avoided compared to 2007.
28%The amount our water usage reduced since 2007.
£108,000To staff foundation projects
110,000The number of meals provided to the needy and homeless in partnership with FareShare, 2010 – 2011.
£5,000The donation to staff members’ chosen charities in our annual awards.
£32MThe amount we spend every year on raw materials.
10%The amount of our budget that we spend in the developing world.
2,000+The number of people employed by apetito and the wider Wiltshire Farm Foods network.
4 | Our vision
Our vision
When we began reviewing our business strategy in 2006, our thoughts aligned with those of the 1987 Brundtland Commission Report to the UN World Commission on Environment and Development. The report’s focus on the environment, society and economy inspired our strategy of balancing these three dimensions.
putting our plans in place
Safety & Sustainability
Customer Focus
RESULT
Customer Focus
Creating competitive advantage
Making a real difference
Outstanding execution everyday
Investing in people and developing
Market Leading Growth & Returns
Our StrategySustainability is a cornerstone of apetito’s strategy. Excelling in our environmental, social and economic performance helps ensure we maintain our market-leading position.
Establishing our strategy
Our initial review in 2006 examined how we might respond to environmental issues. The project involved analysing our social responsibility systems and green ideas, and their place in the wider concept of sustainable development.
Today, sustainability is core to our strategy, team approach and growth plans, and we consistently communicate these throughout the business. With sustainability a key element, our management board established the Pentagon Strategy in late 2007.
Shortly after, we launched our sustainability strategy at an event involving our international board, staff, customers and other stakeholders. During this event, we demonstrated our progress so far and committed publicly to our plans and targets.
We have also progressed well with engaging our team in the sustainability programme. Our recent Great Places To Work survey revealed that 81% of staff thought that we were working to reduce our environmental impact and that we manage our impact upon society responsibly.
Our vision | 5
We have many goals for a more sustainable future, just a few of the aims we hope to have in place by 2020 are:• Make sustainability the way we do business and know
that creating a positive, social and environmental impact is the business we are in.
• Be carbon neutral or better: aim to reduce direct emissions of GHGs by 10% each year.
• Further strengthen procurement choices and impacts: define our standards, challenge and inspire supply chain partners.
• Send no waste to landfill from our own operations; challenge our suppliers to avoid and reduce waste.
• In the business choices we make, be aware of the wider environmental and ecosystem impacts.
• Work to achieve a substantial reduction in the social, health and cost impacts of elderly malnutrition in the UK.
Monitoring our performance
As part of our partnership with Forum for the Future, we were introduced to the ‘Natural Step’ streamlined lifecycle analysis tool. The tool provides us with an invaluable assessment of our sustainability progress, assessing system conditions that expand on the Brundtland principles.
When we first used the tool in mid-2008, the results revealed that we had progressed well in solving factory and distribution issues, but that we needed to improve the beginning and end of our resource chain. These insights informed changes to our sustainability programme. Results from 2009 and then 2011 showed we had progressed on our use of raw materials and supporting the end of the resource chain.
We regularly discuss sustainability approaches with businesses that are successful in this area. Additionally, we are active members of the Confederation of British Industry’s (CBI) national and regional environmental committees, work closely with the Food and Drink Federation’s Sustainability and Competitive Director, and meet with other Courtauld Commitment signatories. Through these professional connections, we are well positioned to influence sustainability approaches and gain invaluable insights on benchmarking and improving our strategy.
6 | Setting the standards
At apetito, we recognised this shift towards companies acting ethically and responsibly. While customers were keen to see businesses gain a clear social conscience, we also increasingly saw the NHS and local authorities adding environmental requirements to their tender documents. Against this backdrop of changing attitudes and priorities, the apetito Sustainability Programme was born.
From the outset, we were committed to creating a credible plan with auditable standards. We knew that it was not enough to introduce efficiency measures alone. Instead, we were determined our policy would embrace every aspect of our operations; from our people and practices to our customers and suppliers.
A key to the policy’s success is the support it has received from the people who put it into practice: our employees. Everyone at apetito is dedicated to embodying its principles, not just in their working lives, but in their own leisure time, for example, by participating in apetito Staff Foundation projects.
Quality food and excellent service has placed apetito at the forefront of our sector. However, we know that staying there demands a lasting commitment to the principles of sustainability.
Ensuring this approach is central to our entire operations has not only strengthened the organisation, it has provided us with a platform for making positive contributions throughout the communities, economies and places in which we work.
When, in 2006, we created the apetito Sustainability Programme, businesses were only just beginning to place social and environmental issues high on their corporate agendas. For the first time, terms such as ‘corporate social responsibility’ found their way into the hearts and minds of organisations across the globe.
our commitment to positive action
Setting the standards
Your questions answeredFrom purchasing decisions to production methods, whatever your questions about our processes, throughout this report, you’ll find answers explaining our approach.
Graham Forrester UK Manufacturing Director
Minimising the total impact of our operations on the environment and using natural resources wisely.
we value nature
Sustainability is all about what we can give back to the planet
Environmental
8 | Environmental
taking steps to reduce our impactEmissions
Tackling our direct and whole-supply- chain greenhouse gas (GHG) emissions is central to our environmental objectives. During the first years of our GHG-reduction programme, we focused on reducing factory energy and cardboard usage, transport miles from our fleet and diverting factory food waste from landfill. In the last two to three years, we have saved the GHG equivalent of annual emissions from around 600 homes across our whole supply chain.
Our scopes 1 and 2 emissions (direct emissions – Greenhouse Gas Protocol) against production volumes have fallen by 18.1% since 2007.
Energy
At apetito, electricity is a major concern. Grid electricity is relatively high in CO2 emissions/kwhr, however, ‘green energy’ at the volumes we need isn’t commercially practicable. So we formed a project team focused on reducing gas and electricity use in our factories. We’ve reduced consumption markedly by enhancing control and monitoring of such areas as refrigeration equipment, motors, compressors, lighting and staff participation.
Since 2007 we have cut electricity usage in our factories by 17%. This equates to a reduction in emissions of around 2,189 tonnes of GHG emissions p.a. despite higher production volumes. Since 2007 we have also reduced gas usage by 11.1%. This will result in GHG emissions savings of 227 tonnes of CO2 a year.
0.19
0.18
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0.14
0.13
0.122007
Fig 1. Kg CO2e Emissions/unit production
Our food is grown in the best seasons and most appropriate locations, then frozen for consumption throughout the year. Diets would be very limited without preservation techniques like freezing. Health and nutrition
would also suffer if people only ate what was seasonally available.
Seasonal food is all about eating field-grown food rather than ‘hot house’ or food grown in the wrong season. That’s why we feel that freezing produce is the best and most practical way of delivering nutritional seasonal food.
what does ‘seasonal’ mean to a frozen food company like apetito?
22%Emissions fallen since 2007
17.0%Electricity usage cut in factories since 2007
2008 2009 2010 2011
Fig 2. KW/Hrs electricity usage: Trowbridge factories
15,000,000
14,000,000
13,000,000
12,000,000
11,000,000
10,000,000
9,000,000
8,000,0002007 2008 2009 2010 2011
Environmental | 9
Transport
Against a background of rising sales we have increased our transport efficiency so that we save around 1300 tonnes CO2 p.a. compared to 2008. Our achievements are a result of optimising our delivery routes, introducing double-decker trailers and employing a full-time driving trainer. Additionally, we invested £2.5 million to ensure all our trucks conformed to the new Euro V standard by early 2010. This engine format reduces emissions of NOx by 60%, particulates by 31% and CO2 by 29%.
We have replaced our entire trailer fleet with units with lower drag coefficient, reducing fuel consumption by about 4% compared to standard. With trailers, engines, ongoing driver training programmes and increased backhauling to avoid running empty trucks, we expect to further reduce our annual direct transport GHG emissions by 1,000 tonnes.
Across our meals-on-wheels delivery fleet, we are replacing existing vans with Citroen Nemo vans, which achieve emissions of just 119g/km. We always seek to trial and deploy low-GHG solutions. These include electric vehicles, however, they do not currently offer compelling flexibility and economic benefits.
Water usage
In 2007, apetito was a founder signatory to the Federation House Commitment. This commits us to support best practice and report our achievements in reducing water usage. In 2007, we used 97,000m3 to produce 25,056 tonnes of product. Our water usage has reduced by 28% between 2007 to 2011 (Figure 3).
Our manufacturing team delivered this by focusing on best practice – turning off taps, narrowing flow, chasing leaks, investing in water-efficient equipment, involving staff, and monitoring and reviewing figures to identify successes. Our 27,000m3 reduction also saves greenhouse gas emissions of around 12.5 tonnes of CO2 emissions a year. With water costing over £2/m3 to supply, process and take away, this also makes sound economic sense.
Environmental management system (EMS)
Since early 2007, the British Standards Institution has certified our manufacturing division EMS to ISO14001. In October 2009, the certification extended to all our operating divisions. This key discipline identifies and manages risks, improves our processes, and demonstrates our achievements through regular external auditing of our standards. Traditionally, ISO14001 certification has been more common among the big sites of major food industry businesses. So, for a business of apetito’s size and nature, this is an extraordinary achievement.
Fig 3. Water consumption: Trowbridge factories
60%NOX emissions cut
28%Reduction in water usage between 2007 and 2011
From Euro V trucks to practical measures like turning off taps, we’re
committed to doing our bit for the environment
The British Standards
Institution has certified our
manufacturing division to
ISO14001
Environmental
(M3)
2007 2008 2009 2010 2011
100,000
90,000
80,000
70,000
60,000
50,000
40,000
Waste
By analysing the whole lifecycles of resources and materials we use, we identified that food waste going to landfill was a significant, but addressable, concern. We were disposing of around 3,000 tonnes a year to landfill (Figure 4). In late 2008, we set up a temporary system that macerates the waste for use on local farms as a soil improver.
However, we needed a solution for all factory food waste. So in mid-2009, NISP (National Industrial Symbiosis Programme) put us in touch with a newly established anaerobic digestion (AD) facility in Devon that was seeking more digestate.
We now direct all our organic waste to the AD facility, which will produce roughly 150mwhrs of grid electricity a
year and, as a final resource, an agricultural soil improver. This effectively completes the cycle of our food material usage.
We also faced an issue of disposing occasional excess short-date product. This previously went to landfill, however, since 2008, we have sent approximately 53 tonnes to FareShare; a food charity that passes spare food to the homeless and needy. This is a highly sustainable solution benefiting the environment, society and economy. We estimate that diverting food waste from landfill (from NISP data) will reduce net GHG emissions by around 14,000 tonnes a year; however, this depends upon the model used.
10 | Environmental
6000
5000
4000
3000
2000
1000
0
Fig 4. kg total waste to landfill
Providing our organic waste
to the anaerobic digestion facility
powers local communities
in Devon
2007 20092008 2010 2011
53 tonnesFood to FareShare
Environmental | 11
Packaging
As founder signatories to the Courtauld II Commitment, we have joined with other major grocery brands in a programme to reduce packaging and waste. In autumn 2008, we were the first food business to undergo a WRAP (Waste Resources Action Programme) review to support our Courtauld Commitment and highlight areas requiring improvement. We are working on its suggestions, such as a packaging waste separator card, eliminating low-sales-volume products and reviewing pallet structures.
After consulting with healthcare and care home clients, we’ve invested £630,000 in replacing our cardboard carton packaging with reusable crates. This has avoided the need for producing and disposing approximately 1,200,000 cartons a year, and saved around 230 tonnes of GHG a year.
In most cases, yes. However, as the Department for Environment, Food and Rural Affairs (DEFRA) has said: “Lifecycle analysis has shown that it is typically production method rather than distance to market
that has the greater impact on sustainability.”
Transport represents around 5% of the carbon impact of the food we supply. How it’s produced has a far bigger effect. For example, grain-finished cattle produce beef at emissions of around 30 tonnes CO2/tonne, grass-fed cattle typically produce 15 tonnes CO2/tonne. Sustainability is also about considering the impact on society and economies. That’s why we’re proud that we buy around 10% of our food from the developing world.
is using local food better for the environment?
£630,000Invested in replacing our cardboard carton packaging with reusable crates
Environmental
Grass-fed cattle have 50% fewer emissions than grain-fed cattle
12 | Environmental
Recycling
We use recycled material wherever possible: 99% of the aluminium in our foil trays is recycled material while our cardboard is 90% recycled. Our factories now directly recycle almost all waste streams, with only general waste such as wood and contaminated plastics leaving the sites in waste skips. Our waste contractor pre-sorts this and ultimately finds a recycling solution for most of the material. None of our products include card information sleeves, which are commonly found in retail packs. This saves us from producing, transporting and disposing around 1,000 tonnes of card per annum.
We support efficient use of resources. For instance, we are working with Alupro, the aluminium recycling industry trade body, and a number of hospital clients, to encourage foil recycling. Already, we have achieved some notable successes through launching foil recycling programmes.
We’re also working closely with WRAP and supporting their high-profile ‘love food, hate waste’ campaign, running efficiency campaigns in our manufacturing division, and informing clients in customer contact groups about the importance of not wasting food.
Biodiversity
When producing agricultural products and raw materials, we require our supply partners to follow our Sustainable Procurement Policy. For example, we obtain palm oil from sources that don’t damage tropical forest habitats, and ensure suppliers produce beef efficiently on natural grassland, rather than using the grain-finishing technique.
To support our local environment, we are corporate members of the Wiltshire Wildlife Trust (WWT) and have worked with WWT to create a wildlife corridor at our Trowbridge site. With 37 reserves across Wiltshire, WWT encourages sustainability and natural diversity across the county.
As part of our community involvement programme, we’re establishing arrangements that give colleagues the chance to participate in volunteer work for WWT. We are also starting to use their facilities as part of our training and development programme.
99%Percentage of recycled aluminium in our foil trays. 90% of cardboard used is also recycled
recycling or disposal
raw materials, procurement and
production
use of product production
recovery of product
We consider every step of the
supply chain
We are corporate members of the
Wiltshire Wildlife Trust
apetito enthusiastically support the ‘Love Food Hate Waste’ campaign promoted by WRAP
Section Title | 13
raw materials, procurement and
production
Producing great food that’s safe, nutritious and inspiring while taking care of our customers, staff and suppliers.
we value people
SocialAt apetito, we’re proud to put
people first. We care about our communities and the people
that work for us
Producing quality food
Our recent lifecycle analysis work has provided fascinating data on the impact of our food choices: 43% of our GHG impact comes from meat production, with 87% of this from beef alone. A further surprising finding echoes recent DEFRA studies stating that food miles are an issue but food production is the major contributor to GHG. We’re starting to use these insights with stakeholders to promote and define our ongoing programme.
We have always focused on providing nutritious meals for society’s most vulnerable people. In the past two years, we have worked even harder to ensure customers enjoy safe, healthy and inspiring food. None of our meals contain hydrogenated vegetable oils or monosodium glutamate. Indeed, we’re always looking to innovate and impact society positively. One of our key development areas is making great food for customers with special dietary needs.
We have also launched a ground breaking range of texture-modified moulded food that looks and tastes like standard meals. The range is currently unique in the marketplace and we have received positive and emotional comments from customers who say they can at last enjoy great-tasting food with dignity. There is perhaps no finer example of our positive social impact.
At apetito, we always strive to go further than food safety regulation. For example, we only release food cleared as part of our FoodSafe+ system by our in-house laboratories. These laboratories approve all batches for microbiological integrity, taste, texture, quality, size and nutritional content to ensure we maintain food safety for vulnerable customers at all times.
14 | Social
always putting people first
None of our meals contain hydrogenated vegetable oils or monosodium glutamate
Delivering dignified dining
People who cannot chew, swallow and digest foods properly have traditionally lacked access to attractive dining choices. Our ground-breaking texture-modified range features meals that are delicious and nutritious, and look just like a normal meal. The result is a healthy, nourishing and visually appealing range that promises dignified dining experiences
Our Head Chef, Phil Rimmer, has won a prestigious Craft Guild of Chefs award for his work developing the dishes.
“the meals are directly improving the health and wellbeing of our residents, who are gaining weight by up to 20%. that’s really impressive and really shows the difference these meals can make.”
Pat Ryland, Howard Lodge Care Home
Social | 15
Positive community impact
Our ‘Sourcing With Integrity’ Procurement Policy ensures we trade ethically. All suppliers must meet the minimum standards of the Ethical Trading Initiative (ETI) Base Code, and the requirements of the apetito Environment Policy. We assess and support suppliers by questionnaire and audit visits and, as members of SEDEX (Supplier Ethical Data Exchange), we can access other organisations’ reviews for comprehensive assessments.
Working with FareShare, we provide food for distribution to the needy and homeless. To date, we have provided FareShare with around 110,000 meals. While giving to charity is important, we always want to do more. That’s why we have set up the apetito Staff Foundation, enabling colleagues and their families to nominate community projects they are involved in for apetito grants.
To date, we have donated £108,000 to around 350 projects. Through the project, we help and support around 1 in 12 colleagues as they get involved in community activities.
Our ‘Success Through Teamwork Awards’ reward staff for exceptional performance and offers a £1,000 donation, to each of the five categories, to charities of the team’s choice. ‘Sustainability, Health and Safety and Business Risk’ is one of the assessed categories within these annual awards.
We work closely with Wiltshire College helping them provide many students, including those with disabilities, with work experience at apetito. For many years, we have employed a number of staff with learning difficulties, who have become vital and valued members of team apetito.
£108,000Donations to 350 Staff Foundation projects
110,000The number of meals given to FareShare
Our employees spend up to a day a
year volunteering for local and national
initiatives that are important to them
how does apetito inspire younger generations?One way that we’ve helped to encourage young people is by mentoring a group of Abbeyfield School students. A cross-functional team of staff have taken time out of their busy schedules to assist with the school’s Business Admin and Finance Diploma, and offer valuable advice to the students. They help with project work, and impart their real-world business skills to exercises such as running an event, selling and customer service.
“ the help and perspective that the apetito team give to the kids is invaluable. they really bring learning to life.” Mr Fox, Headteacher
Social
16 | Social16 | Social
To assist staff in their roles and to develop their full potential, we provide
comprehensive training for all
Social | 17
A great place to work
We aim to be an employer of choice. That’s why we provide our people with a safe, respectful and rewarding working environment that secures their loyalty and, in turn, enhances our performance. All staff benefit from competitive and benchmarked salaries, a pension scheme with matched funding, a discretionary annual bonus linked to company targets, a sick pay and healthcare scheme, plus access to ICAS: a round-the-clock employee assistance programme of support services.
We brief staff regularly on environmental awareness and safety, nurturing a spirit of mutual respect and partnerships through works councils, excellent facilities and welfare support.
Each business unit has a works council, allowing management and staff to exchange information, express opinions, share best practice and empower people to suggest sustainability improvements. Among the many events and facilities of team apetito are subsidised staff restaurant facilities, a ‘party in the park’ and Christmas staff events. Perhaps the best measure of our success is our staff turnover rate.
Despite working in an industry known for its high turnover, we’ve reduced turnover from 22% in 2008, 16% in 2009, 21% in 2010 and 18% in 2011. A recent responder-only survey by Caterer Magazine stated that the UK’s catering industry’s turnover rate is approximately 33%.
Training and development
To assist staff in their roles and develop their full potential, our training programmes cover job-specific tasks such as technical training, IT, people management, health and safety environment, sustainability, and a leadership and development programme featuring input from leading experts.
On average, each employee receives 2.5 days’ training plus an induction programme lasting one to six weeks. In 2011, our corporate training spend was £370,000. The budget for 2012 is £720,000, an increase of £350,000.
making people a priority
apetito is driven by an exceptional cross-section of dedicated and talented people – known collectively as team apetito
why don’t you buy 100% british?While we base our food choices on price and quality, we also focus on finding the lowest carbon approach. For example, some foods, such as rice, bananas and citrus fruit can’t or shouldn’t be grown in the UK. Additionally, other foods are grown abroad without needing artificial heat, so they’re delivered to customers with a lower carbon footprint, even when considering transportation.
£720,000Our combined corporate training budget for 2012
37%Reduction in staff turnover rate since 2007
Social
18 | Social
For us, safe, healthy and quality work
environments are basic ingredients of a
great place to work
Health and Safety
In 2006, our Executive Board committed to a continuing programme of ‘world-class standards of health and safety provision’. We have updated safety policies, invested heavily in health and safety management training, introduced audit and review processes, developed ‘tool box talk programmes’, and strengthened our health and safety support team.
This has improved our internal audit scores, enhanced our legal and best-practice compliance, reduced our reportable accidents, and advanced our ‘near-miss’ reporting. We’ve also developed our risk assessment and management approaches and take opportunities to address safety from a strategic perspective.
For example, as part of a major investment programme in our butchery area, we eliminated problems with manual handing and band saws, and removed risk by introducing modern machinery.
Since 2008, we have been working toward certification for international health and safety management standard OHSAS18001, which was awarded to our entire operation in 2010, providing strong evidence of the quality of our safety arrangements.
In 2010 and 2011 we were awarded the RoSPA Gold award for health and safety – an achievement of which we are very proud. This is awarded to organisations that have ‘achieved a very high level of performance, demonstrating a well developed occupational health and safety management systems and culture, outstanding control of risk and very low levels of error, harm and loss’.
When it comes to sustainability, we act on scientific and authoritative consensus. While organic practices can benefit the environment, there’s evidence that some techniques cause a higher carbon footprint than
non-organic approaches. There’s also mixed evidence that organic food is more nutritious than non-organic.The Food Standards Agency (FSA), which conducted its own independent review, concluded that: “... there are no important differences in the nutritional content, or any additional health benefits, of organic food when compared with conventionally produced food.”
why isn’t your food organically produced?
EconomicWe’re proud to support the
communities where we live and work
we value communitiesImpacting positively upon the economic and social wellbeing of the communities in which we trade, and bringing security to our staff and suppliers.
20 | Economic
giving something back to communitiesWhole lifecycle stewardship
Working with inspirational partners such as Forum for the Future, WRAP, NISP and Natural Step, we understand the impact of the whole food chain on our environmental performance. We are committed to taking responsibility for stewardship of all resources, from plough to plate to disposal. That’s why we’re committed to ethical purchasing, in line with our ‘Sourcing with Integrity’ procurement policy. This sets out minimum supplier standards regarding ethics, environmental impact and business continuity.
Packaging and food-tray materials are issues of interest and concern to our clients and stakeholders. Therefore, we asked two consultants – PIRA and Giraffe Innovation – to research the most sustainable food-tray material with the lowest carbon footprint.
The results (Figure 6) showed that aluminium with a high percentage of recycled material (used for half our production) was the best option, even when compared with materials that many assume are ‘greener’. We’re beginning to use this sustainability information in our business planning. Additionally, we are sharing it openly with the wider business community through our links with the Food and Drink Federation (FDF), WRAP, Courtauld Signatories, and customers to help them make informed choices about packaging.
Working with consultants over the past 4 years, we examined the whole lifecycle GHG impact of our resource chain (Figure 7). This fascinating data highlights the total scope 3 GHG emissions but also indicates where the greatest impacts lie. We use hard scientific data like this in planning the next stages of our programme.
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0
Glob
al w
arm
ing
pote
ntia
l (g
CO2 eq
.)
Carbon footprint per tray (excluding biogenic CO2)
Aluminium tray lifecycle
CPET tray lifecycle
Moulded paper tray lifecycle (virgin) US
Bagasse tray lifecycle
Aluminium tray lifecycle (virgin)
Foamed tray lifecycle
Cartonboard lifecycle
10%The amount of our purchasing budget spent in the developing world
Fig 6. Frozen food tray type comparison
We use aluminium to minimise our carbon footprint wherever possible
Economic | 21
Fig 7. Breakdown of 2010 apetito carbon footprint
Success in sustainability relies on balancing the economic, social and environmental impact of our procurement choices. We spend £32 million a year on raw materials, predominately in the UK and the EU, while spending 10% of our budget in the developing world.
Although this approach extends food miles, it delivers development and employment opportunities in areas that need it most. We also consider the GHG potential of raw materials. This means avoiding generating high ‘kg-food-miles’ by procuring products with low-embedded GHG impacts – such as peas, beans, carrots and wheat – in the UK or the near continent.
In contrast, the scientific reality remains that there’s little benefit in considering the distance travelled for high-embedded GHG food such as meat and poultry.
This is because the carbon impact from agriculture is already tremendously high at up to 30kg CO2e/kg (beef). So we focus on making the best choices and helping clients understand the impact of them.
Our palm oil suppliers are founder members of the Round Table for Sustainable Palm Oil (RSPO) and committed to protecting their native forest and wildlife. We also take care with procuring fish by avoiding over-exploited fisheries. As premium eco-labelled products are a commercial issue in the cost-focused catering sector, we work with suppliers to ensure fish is, where possible, from sustainable stocks (using the Marine Conservation Society advisory lists) and subject to regional fish labelling schemes. Where our customers will accept them, we’re also considering recipes that use less-threatened fish species.
Direct apetito emissions
Trowbridge & service electricity use
Waste
Energy use
Transport
Packaging
Vegetables
Meat
Fish
120000
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80000
60000
40000
20000
0Scope 3 Scope 2 Scope 3
Glob
al w
arm
ing
pote
ntia
l (to
nnes
CO
2 eq
.)Our palm oil suppliers are
committed to protecting their native forest and wildlife
£32mThe amount we spend every year on raw materials
Economic
22 | Economic
Good jobs and a sustainable business
apetito is one of the UK’s most successful food companies. Following a £1.5 million loss in 1996, by 2006, we achieved profit before tax (PBT) of £9.8 million and £14 million in 2010. Our sales in 1996 totalled £24 million and £98 million in 2010. Plimsoll Publishing’s 2007 analysis of Companies House data revealed that, from the top 100 food processing companies, apetito was the fourth most profitable company. Today, we are the leading supplier of food for the elderly, delivering over 30 million meals in the last 12 months. Furthermore, we supply over 150 Local Authorities, 75 NHS Trusts and a growing number of care homes.
This continuing success has benefited the wider economy, generating over 2,000 high-quality and stable jobs through direct employment and within our Wiltshire Farm Foods franchise network. These represent valuable jobs across the UK and in our home town of Trowbridge. In recent years, Trowbridge has struggled with a decline in food manufacturing.
This makes the continuing success of apetito critical to the redevelopment of the town and its hinterland by providing all types of employment opportunities. apetito is now the largest non-public sector employer in Wiltshire.Our impact goes far beyond the economic benefit of direct employment. At our meals-on-wheels depot locations across the country, we employ over 600 staff, including many part-time employees. This provides flexible, secure and quality employment that is particularly attractive to people with family commitments. Our delivery drivers are also the public face of apetito. We simply couldn’t be successful without their commitment to the job and the care they show our customers.
In the last few years, we have invested £10 million in our Trowbridge site, creating specialist construction and engineering work for suppliers. We also support agriculture, manufacturing and services in the South West, buying foods such as cheeses, grain products and meats, and are leading players in the regional business community.
More than 2,000 people are employed
across our Trowbridge site and nationwide
Our total sales in 2011
The amount we have invested in our Trowbridge site in the last few years
22 | Economic
We have help put over 16,000 patients on the road to recovery every year
£10m
£102m
Economic | 23
Supporting our staff and communities
We aim to support the communities in which we live and work through the apetito Staff Foundation. The scheme gives our staff the opportunity to get involved in helping the wider community.
Tim Watkins also received an apetito Staff Foundation award for security fencing at Cwm Valley Allotments, where he is a keen gardener.
Furthermore, Tim Charles ran ten marathons in ten days for the Brathay Hall project, which helps address the social and emotional impact of drugs, sex and gang culture among young people. The apetito Staff Foundation award supported the project and Tim’s remarkable achievement.
We are encouraging and inspiring younger generations to learn more about nutrition and food, and consider a possible career in the food industry. Our annual Junior Masterchef competition involves inviting local secondary schools to participate in cooking, where they enjoy the opportunity to learn more about food in a fun environment.
Every day, we seek to inspire our people and encourage them to excel in their roles. For example, Caterer & Hotelkeeper magazine recently awarded £500 to Len Rogers, a driver from our Exeter depot. Len noticed a customer appeared unwell and, following his visit, arranged for a doctor to see her.
The next day, the customer was admitted to hospital for a lifesaving emergency operation. This devotion is not untypical. Winter 2009/10 saw the worst snowfall since 1990. However, our drivers carried on, digging vehicles out of snow, clearing paths and even delivering meals on foot. Consequently, apetito meals on wheels depots were featured on the main evening national TV news.
£108,000Total amount donated to projects as part of our Staff Foundation
We buy eggs as a secondary product (with no shell) and all our egg suppliers are members of the British Egg Products Association and conform to BEPA standards.
We don’t specifically source free-range eggs, but we do source eggs from hens that have been reared in enriched cages, which provide at least 750cm2 of space, a nest-box, litter, a scratching area and perches. What’s more we often now source from colony enclosures which offer more space than even the enriched cages. And by doing this, our sourcing is consistent with the majority of the UK market (58% of which comes from intensive egg production). Within the framework of our corporate sustainability agenda, we are continuously reviewing our policy for egg procurement to achieve a social, economic and ethical balance.
what’s apetito’s policy on buying eggs?
Economic
Our staff have undertaken many activities to raise money
for the causes dear to them
The future | 25
In reality, our task has now become much harder. So we must demand more from ourselves and our colleagues throughout the supply chain. We see clearly what we must do and the path we need to take. Our work requires creativity and the involvement of everyone. However, as a business with innovation at its heart, we know we will find the right way forward.
Our next steps will focus on dramatically reducing our energy use and carbon emissions. We will also use the latest insights to inform our buying choices and help partners in the food chain. Beyond these activities, our work will embrace and support local, business and global communities. As leaders in our field, we aim to set the standard for others to follow, using the best available knowledge to create a sustainable future for everyone.
At apetito, we are confident that our approaches will provide a sustainable resource for customers and stakeholders alike. We believe our commitment to sustainability is the perfect complement to the strengths we’re known for: delivering great food, choice and nutrition.
The future
Already, we have travelled a long way on our journey towards sustainability. We set ourselves challenging targets, yet we achieved them before expected. While we’ve enjoyed a head start, we know we cannot afford to rest on our laurels. Only by maintaining this momentum and focussing on our 2020 Roadmap will we reach our goal of becoming and remaining a sustainable company.
maintaining a positive impact
Mark Lovett Health, Safety & Sustainability Manager
Our achievements so far include:• Exceeding our targets on water usage• Reducing the amount of packaging
reaching landfill• Diverting all factory food waste from landfill• Beginning to generate electricity• Reducing our carbon footprint• Certifying all operating divisions to ISO14001• Enhancing our social programmes• Strengthening our positive economic impact• Understanding the whole lifecycle
of our products and services.
26 | Conclusion
taking the next stepWe aim for much more than setting simple goals for ourselves. We want to set challenging targets that put us to the test and encourage everyone to aim higher.
Establishing our sustainability plan has not only helped us understand our changing business environment and to deal innovatively with conflicting pressures. It has allowed us to become more socially responsible and transparent, tackle green issues, meet customer needs, save money, and exceed our regulatory requirements. We couldn’t achieve all this in isolation. So we have ventured beyond our business to seek the advice, service and commitment of stakeholders. We also benchmark our activities while supporting and promoting sustainability initiatives in our commercial and social communities. Throughout, we listen, learn, understand, commit to our promises and, above all, deliver.
Now as we set out our 2020 Roadmap, we see we have already made remarkable progress. While our directors and senior managers established the vision, everyone at apetito has embraced its aims and exceeded all expectations. Few of the initiatives came from top management. None of our activities were added as afterthoughts. Instead, every achievement were results of our ability to change, sustain progress and lead the way.
Social
Envi
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Soci
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Econ
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whatever our successes, however impressive our achievements, we will never rest on our laurels. with sustainability so crucial to our continuing success, we are excited about setting new standards that will positively affect the environment, society and wider economy for many years to come.
Conclusion
Summary
Summary | 27
The following qualitative and quantitative metrics, chart our progress towards the apetito 2012 Sustainability Vision.
Environmental Dimension 2007 2008 2009 2010 2011 Progress from 2007 2012 target Target met?
Direct greenhouse gas emissions/unit delivered product. GHG Protocol scope 1 and 2
Scope 1&2 emissions = 14,938 tCO2e= 0.178kg CO2e/meal unit
Scope 1&2 emissions = 15,079 tCO2e= 0.172kg CO2e/ meal unit
Scope 1&2 emissions = 13,943 tCO2e = 0.158kg CO2e/ meal unit
Scope 1&2 emissions = 12,952 tCO2e = 0.145kg CO2e/meal unit
Scope 1&2 emissions = 13,170 tCO2e = 0.140kg CO2e/meal unit
13.3% reduction in absolute emissions18.1% reduction per meal produced
15% reduction/unit production
Carbon intensity of business 173.0 tCO2e/£1m turnover
171.1 tCO2e/£1m turnover
153.57 tCO2e/£1m turnover
134.4 tCO2e/ £1m turnover
129 tCO2e/ £1m turnover
A 22.3% reduction in carbon intensity
Be neutral or better
Fewer and friendlier transport miles
Projects Paragon project, double decker trailers
Euro V vehicle replacementFuel data recording implemented
Ongoing Euro V replacementEmployment of driver trainer
Replacing trailer fleet with lower emissions units
Driver training, performance monitoring, route planning
6% reduction in diesel/km since 2008.
Significantly reduced diesel engine pollutant emissions.
km’s/£1m turnover reduced by 7% since 2008 (the ‘road use intensity’ of business).
Demonstrable reduction in mileage and positive social impact
Diesel usage (litres)
Not available 1,258,562 1,165,099 1,201,133 1,012,074
Total distribution (km’s)
Not available 3,798,503 3,860,607 3,862,139 3,695,600
Litres/100km Not available 33.1 30.2 31.1 27.3
Company car fleet average emissions g/km
156 153 145 143 134 Fleet with 9% greater fuel efficiency
Reduced water usage/ unit finished product
97,000m3 total used in manufacturing
79, 074m3 total used in manufacturing Sign Federation House Commitment
72,175m3 total used in manufacturing
70,247m3 total used in manufacturing
70,113m3 total used in manufacturing
28% less water used p.a. and 32% less water used/meal produced
15% reduction/unit production
EMS certified to ISO14001 First certification manufacturing
Manufacturing All operating Divisions
All apetito All apetito All apetito certified to standard
All apetito Reduced waste to landfill
Total manufacturing general waste and landfilling
4,142 tonnes 5,015 tonnes 2,524 tonnes 1,451 tonnes 1,274 tonnes Diversion of factory and coldstore food waste from landfill to anaerobic digestion. Reduced total factory waste to landfill by 65% since 2007. Some difficult to place
Zero food and packaging waste to landfillUsing whole lifecycle metrics to inform business decisions
()
Food waste to landfill
3,091 tonnes 3,512 tonnes 1,090 tonnes 182 (primarily during period with equipment frozen up)
67 tonnes
Food waste to anaerobic digestion
0.0 tonnes 0.0 tonnes Factory = 452t (since Aug 09)Warehouse = 152t (since Aug 09)
Factory= 1,115t \Warehouse= 104t
Factory = 1,651 t Warehouse = 109 t
Packaging waste Engagement with stakeholders
Crates project startsPresentations and engagementWRAP studySign Courtauld Agreement
Go live’ crates project and lifecycle analysis programme
Founder signatories of Courtauld Commitment 2. Crates used for care homes business
Participant of Courtauld 2. Introduction of returnable tertiary packaging by suppliers. All practicable packaging waste recycled.
Be part of wider industry response avoiding excessive packaging and reporting to wider stakeholders
Social use short date product
Identify social partners
16 pallets to FareShare
15 pallets to FareShare
76 pallets to FareShare
4 pallets to FareShare
Identified and developed relationship with social partner
Recycling Projects
Strategically develop waste stream recycling
Direct recycling of 16 of 18 waste streams.Factory waste partner now screening/sorting general waste for recycling.Services depots recycling card
Factory food waste and diverted from landfill and animal by-product waste diverted from incineration to anaerobic digestion. Warehouse food waste sent for anaerobic digestion
Ongoing initiatives in cold store and distribution centre to: avoid, recycle and reuse all waste streams with significant progress on all waste streams.
Start of recycling of factory plastic film and packaging waste.
Establish recycling and reduce waste generated
Factory cans recycling
22,230kg 70,680kg 66,500kg 68,400kg 66,880kg Factory/ Warehouse baled card & paper
411,980kg 397,070kg 351,530kg 257,370kg 33,7700kg
Enhance biodiversity alignment and support of wildlife body
– Developing strategy
Corporate members of the Wiltshire Wildlife Trust (WWT)
With WWT establish wildlife corridor at manufacturing site
Practical implementation of biodiversity ambition
Actively promoting biodiversity
28 | Summary
Summary
Social Dimension 2007 2008 2009 2010 2011 Progress from 2007 2012 target Target met?
Great place to work Enhanced training budget
Introduction of ICAS support package
Communities project
Numerous projects in response to feedback from 2010 GPTW survey designed to enhance the workplace experience – ongoing.
Ongoing commitment to progress on GPTW programme.
Creating a good, and safe as possible place to work.
Through the food we produce creating real social advantage for those at vulnerable times in their lives.
Through our economic success and social responsibility goals being active and positive and part of the community.
Demonstrable achievement of being a great place to work
Great food Low salt, trans-fats removal
Ongoing Texture modified project
High level growth of texture modified product
Continually developing and enhancing our products
Health and safety New systems and policy safety training extension,10 reportable accidents
OHSAS 18001 certification manufacturing18 reportable accidents
Strengthen team13 reportable accidents
Certification of all business to OHSAS 18001 Award of RoSPA Gold at 1st attempt. Implementation of behavioural safety programme23 reportable accidents
RoSPA Gold Award 2nd Year. Reportable accidents reduced to 7 for year. Ongoing OHSAS 18001 certification.
Regular 6-month accident-free status, with all divisions OHSAS 18001 certified
Training and development
Env. Tool box talks enhanced training budget
2.5 training days per head Sustainability sessions, env. TBTs Leadership programme
Refresh health and safety training programme
Leadership training programme for managers and team leaders across the business
Ongoing leadership programme and significant investment in people
To become a multi-functional skilled and motivated apetito team that is innovative, creative and customer focused
Positive impact in communities and with whom we trade
Schools masterchef, staff foundation
Ethical purchasing policy, SEDEX membership
Enter texture- modified food and care home markets
Strong growth in care home and texture modified markets
Demonstrable achievements
Economic Dimension 2007 2008 2009 2010 2011 Progress from 2007 2012 target Target met?
Whole lifecycle stewardship
Strategy and concept
Stakeholder consultationClosing loop on food wasteStreamlined Life Cycle Analysis (SLCA) of whole business
PIRA and Giraffe lifecycle studies Completing all practicable waste recycling
Closer work with supply chain partners promoting sustainable development
Move away from named species to use of white fish branding enabling use of less threatened fisheries.
Clear understanding of life cycle of the food chain we form part of. Using knowledge of hotspots to focus programme.
Demonstrable achievements
Good jobs and real contribution
Total employed through year= 1554 Staff turnover 27%
Total staff employed through year= 1582Staff turnover 22%
Total staff employed through year= 1622Staff turnover 16%
Total staff employed through year= 1652Staff turnover 21%
Total staff employed through year = 1408Staff turnover 17%
22% reduction in staff turnover rate. Wider impact through major investment in business and operating sites
Good quality long-term employment and falling staff turnover rate
Wider stakeholders, transparency
Federation house commitment, FDF Environment Ambition, Sustainability Vision and Values
Sustainability brochureOpen dayCourtauld CommitmentFareShare
Sustainability report availableISO14001 certification achieved for all business.
Second sustainability report. OHSAS 18001 certification all business. Courtauld 2 signatories
Third sustainability report.
Formal sustainability reporting throughout a widened group of stakeholders
This statement forms part of a series of updates available on our website, detailing our performance against our 2012 vision targets.
We report regularly on our external commitments such as the Federation House, Courtauld Commitment, FDF, and Fewer and Friendlier Transport Miles Initiative. When we meet with customers, employees, enforcing authorities, and certification bodies, we ensure wider sustainability issues are on the agenda. We make important sustainability information regularly available in a range of media including corporate brochures, customer newsletters, team apetito news magazine (featuring a sustainability page and sent to the homes of all employees) website, leadership conferences and client presentations.
This brochure is intended to provide general information about our sustainability policy. Whilst we make every effort to ensure the accuracy of the information contained in this brochure, we do not accept any responsibility for any inaccuracies or errors which might be contained in it.
Launched over 50 years ago, apetito is a global organisation that leads the way in quality frozen food and catering solutions.
why choose apetito?
In the UK, apetito delivers meals to all sectors of the community – hospitals, local authorities, care homes and private homes.
Our market-leading position is a result of our advanced catering systems, online services, accredited onsite laboratories, continual innovation, and ability to adapt to our customers individual needs.
We’re proud that our hard work, commitment and continual innovation has been recognised in awards year after year.
Winning awards year after year
2005 The Queen’s Award for Enterprise
– Innovation2006
PWC West of England Business of the Year2007
FDF Community Partnership Awards2008
National Business Awards National Finalists & Regional Winners –
Innovation & Corporate Social Responsibility 2009
Franchise Marketing AwardsBig Tick – Business in the Community, Talent Award
National Business Awards South – Customer Focus
2010 RoSPA – Gold Award for Occupational
Health & SafetyCraft Guild of Chefs Award – Phil Rimmer,
Development Chef of the YearCatey – Sustainable Business Award
National Business Award – Customer FocusFood Manufacturing Excellence Awards –
Company of the Year and Food Manufacturer of the Year
2011 RoSPA – Gold Award for Occupational
Health & Safety
apetito Ltd. Canal Road, Trowbridge, Wiltshire, BA14 8RJ T. 01225 753636 F. 01225 777084 www.apetito.co.uk