The food sector must make Net Zero a culture, not a target

LRQA IS urging those in the food sector to reframe their approach to decarbonisation, embedding energy efficiency and sustainable practices at the heart of organisational culture.

Complex supply chains and reliance on high-emission processes make decarbonising the food industry especially difficult. Challenges include agricultural emissions, spanning fertilisers to deforestation; packaging and transport; and meeting consumer demands for carbon-intensive products such as red meat, cheese and coffee.

Decarbonisation: A Unique Challenge for the Food Sector

According to LRQA, the journey to Net Zero must begin with strong leadership. Executive teams play a critical role in setting the tone, visibly championing sustainability initiatives and identifying immediate opportunities to eliminate energy and resource waste. When leaders take the initiative, it sends a clear message that achieving Net Zero is a shared responsibility across the entire organisation.

Equally important is the engagement of employees at all levels. All staff must understand the importance of Net Zero and be equipped with practical steps they can take to contribute. Regularly sharing clear metrics, celebrating milestones, and highlighting areas for improvement helps maintain momentum and ensures that sustainability remains a central focus.

The impact of these efforts extends well beyond a company’s direct operations. Collaboration with suppliers to measure, report, and reduce Scope 3 emissions is a significant part of decarbonisation. These partnerships amplify climate benefits and help embed sustainability throughout the entire value chain, reinforcing a company’s reputation as a leader in the food sector.

The Power of Clear Metrics and Milestones

To ensure lasting progress, a culture of continuous improvement is vital. This includes setting realistic, phased targets and seeking third-party verification from specialists such as LRQA. Independent assessments not only enhance credibility but also provide a clear roadmap for ongoing emissions reductions and long-term resilience.

"Net Zero cannot simply be a line in an annual report. It must infuse every discussion, from strategic board meetings to those with boots on the ground. Only by making Net Zero a lived culture can the food sector achieve the rapid, substantial emissions cuts that both industry and planet urgently demand," said Mark Morales, head of food and beverage sector at LRQA.

"It’s estimated that the food industry generates 20% of global emissions. While the scale of the challenge may be daunting, progress is both possible and imperative. 

"Transforming culture takes time, but it is the only way to secure lasting change. When employees at every level feel empowered to propose improvements, challenge outdated practices and trial new solutions, the food sector can move beyond incremental gains to deliver truly systemic impact."

For more information: 

LRQA.com

Tel: +44 121 817 4000