WEBINAR: COLLABORATING WITH SUPPLIERS IN THE TRANSITION TO NET ZERO
Helen McFarlane – UK Sustainability Lead, McDonalds
How does McDonald’s structure its sustainability team, roadmap and action plan, including the targets they have set and the actions they are taking to achieve them? The company has achieved substantial reductions in direct emissions, including energy reduction and building low carbon buildings. The bigger challenge though is in the supply chain, which is the primary focus of the discussion. McDonald’s view collaboration as a critical approach to reduce the emissions of their supply chain, and Helen outlines some of the ambitious work they are doing in collaboration with suppliers in their most impactful categories to reduce impact whilst maintaining commerciality.
WEBINAR: THE FOUNDERS VIEW ON HOW TO WEAVE SUSTAINABILITY INTO YOUR BUSINESS & BRAND
Thom Elliot – Founder & CEO, Pizza Pilgrims
Thom shares his journey from early beginnings, when sustainability was not a priority for the business, to today, now that Pizza Pilgrims has achieved B-Corp status. He covers some of the drivers for the change, the most important building blocks, and why he views sustainability as a lever to stand out against the competition. Thom talks about managing risks in the supply chain, the importance of collaboration, and how to improve sustainability without compromising quality and taste – including the climate potential of innovations such as using insect protein.
WEBINAR: REFORMULATING MENUS TO REDUCE CARBON, IMPROVE BIODIVERSITY & ENGAGE CUSTOMERS
Claudia Candiotto – Head of Responsible Business, Azzurri Group
How has Azzurri Group reduced emissions by 10% year on year? By building buy-in across the business, weaving sustainability into the business strategy and creating a governance framework to drive sustainability across each of the brands. The company has followed the industry standard approach of ‘measure, plan, reduce’ – starting by completing a carbon footprint, creating a roadmap and ultimately taking action. Claudia talks about undertaking lifecycle assessments to improve understanding of hotspots, working with suppliers to achieve reductions, reformulating menus, and collaborating with the sector to share insight and best practice.
WEBINAR: THE CEO VIEW: LEADING 10% REDUCTION IN FOOD & DRINK EMISSIONS
Steve Holmes – CEO, Azzurri Group
Steve shares his view of sustainability as a CEO, and the journey Azzurri Group has been on to become a better business, both from an ethical and a commercial perspective. He covers the importance of sustainability to the company’s stakeholders, including customers, employees and investors; achieving results at pace; and the importance of working with suppliers to reduce emissions in the supply chain. Examples of activity that have helped Azzurri Group reduce emissions by 10% in the past year include the property team achieving SKA rating Gold standards, procurement teams sourcing regenerative flour with Wildfarmed, and switching cheese supply to a lower impact supplier. Steve advocates action as a priority, supported by measurement, knowing that over time it will take you in the right direction and you will achieve the results you are looking to achieve.
WEBINAR: BUILDING FOR RESILIENCE & EFFICIENCY
Nick Young – Director of Estate Strategy & Acquisitions, Mitchells & Butlers
How is Mitchells & Butlers building a sustainable, future fit estate? Mitchells & Butlers’ stakeholders expect them to run a more sustainable business, Nick’s focus is to reduce the impact of the estate. The company is introducing sustainability initiatives that reduce impact and build resilience – including solar panels, all-electric kitchens, and smart technology to reduce consumption. Mitchells & Butlers is committed to the long-term sustainability agenda, driven by changing expectations of stakeholders and a backdrop of increased operational costs. Sustainability is increasingly a part of every decision the business makes, in terms of both strategic investment decisions and tactical choices.
