The food sector needs to ‘reframe its approach’ to decarbonisation by embedding sustainable practices into organisational culture, global assurance firm LRQA has said.
Ahead of the UK‘s Net Zero Week, which kicks off on 5 July, LRQA called on food businesses to focus on ensuring sustainability influences how organisations think, lead, and operate at every level; far more than a simple box-ticking exercise.
“Net Zero cannot simply be a line in an annual report,” commented Mark Morales, head of food and beverage sector at LRQA. “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.”
As Morales observed, it’s estimated that the food industry “generates 20% of global emissions”, with complex supply chains and high-emission processes – such as in agriculture – making the sector particularly difficult to decarbonise.
Journey to net zero
The journey to net zero, LRQA notes, must start with strong leadership, with executive teams playing a ‘critical role’ in setting the tone at food businesses – both by championing sustainability initiatives and identifying opportunities to increase efficiency and reduce waste.
In addition, LRQA urges food firms to ensure that employees are engaged at all levels, with staff equipped with practical knowledge and tools that they can employ to accelerate the journey to net zero. Supplier collaboration, too, is a crucial factor, particularly when it comes to measuring, reporting, and reducing Scope 3 emissions.
‘Continuous improvement’
‘To ensure lasting progress, a culture of continuous improvement is vital,’ LRQA noted. ‘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.’
As Morales put it, transforming a company’s culture can take 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 When employees at every level feel empowered to propose improvements, challenge outdated practices and trial new solutions, the food sector can move beyond incremental gains to deliver truly systemic impact.” Read more here.
