Speciality Food Feb/March 2024

specialityfoodmagazine.com 35 We have to showwe care, and we really do. Every calf born has a purpose. It does make Clawson more attractive to work for PLASTIC PACKAGING IN THE UK ACCOUNTS FOR NEARLY 70% OF PLASTIC WASTE WRAP P laced side by side, the hedgerows planted across Clawson’s 33 member farms would stretch 290 miles, from the dairy all the way to Glasgow. Now that’s impressive. This isn’t a throwaway statistic from the cheesemaker, which has seven ‘pillars’ of sustainability in place to ensure it’s being as kind to the environment as it can be, both at the diary, and across its farmer co-operative. These include reducing carbon, looking after animal welfare, biodiversity, water stewardship, reducing plastic, HFSS and community. “As a business we’ve mapped our Scope 1 and Scope 2 emissions, and have now done Scope 3, from farm to fork. By doing this we know 74% of our business emissions come from the farm, and that’s where we can make the biggest impact,” says technical and sustainability director Annabel McLelland. In addition to these pillars, Clawson has its ‘big four’ objectives around feed, fertiliser, future, and fuel. Areas of the business that are being constantly monitored. “We truly care about what we do,” Annabel adds, revealing the emission factor of member farms is 13% below the UK average, and half the global average, with an aim to reduce CO2 emissions by 30% per kilo of cheese by 2032, while also seeking to reduce plastic and carbon from the supply chain. In 2022 alone the business managed to remove 40 tonnes of plastic and card from its processes, something Annabel believes they need to keep pushing on. Key to minimising carbon output at Clawson is ensuring the cows have an effective diet, and not overfeeding the herds. Grass measurements are taken on-farm to calculate howmuch is in each field, and howmuch each animal needs to consume each day to produce just the right amount of milk. Annabel says they are also assessing whether they have “the most efficient cows for our systems.” With regards to the second ‘F’, Clawson only fertilises land when it needs it, not because slurry pits are full. “We think a lot about soil health, and understand soil and what it needs,” Annabel explains. Fuel-wise many member farms generate energy using wind or anaerobic digestors. And as for the future? “At the moment a lot of people are talking about being net zero by 2050, but nobody truly understands what that looks like without having to offset. We are keeping up with the technology available and legislation changes, and we will review our targets. If we achieve that, we will put in another target. It’s evolutionary.” But it is the right thing to do. “We have to showwe care, and we really do. Every calf born has a purpose. It does make Clawson more attractive to work for because we really stand by what we say.” L uxury confectioner Flower & White says working in an eco- friendly waymakes the team’s job that little bit sweeter. “In every decision that wemake there is always a fundamental principle of embracing sustainability,” says the brand’smarketing executive Imogen Smith. This extends frompackaging, through to having an electric-run company car. Being sustainable isn’t just ‘for show’ at Flower &White. “It’s something we want to do for the planet, and to empower our customers,” Imogen adds. The brand’smeringue bars and bites are sold in recyclable paper packaging. “We’ve saved an awful lot of plastic fromgoing into landfill,” says Imogen, who reveals Flower & White offers a flavour of themonth to online shoppers, which arrives in biodegradable packaging that’s fooled many customers. “We get a lot of them writing in. They can’t believe it’smade fromplants!” Being plastic free in these product lines is just one of the ways the business is reducing its carbon footprint. Inmanufacturing, renewable sources are used for electric and gas, and LEDmovement sensor lights are fitted in every room. When it comes to sourcing, the brand only uses British sugar and free-range egg whites, and (for products including chocolate) has partnered with Barry Callebaut’s Forever Chocolate project. “It’s a huge thing,” says Imogen. “They focus on helping their farmers, human rights, nature, and ensuring they are using sustainable ingredients as well. The project is aiming to lift 500,000 farmers out of poverty by 2025.” Taking steps to source only high-quality raw ingredients, and to minimise environmental impact is essential for food producers, Imogen says. “As a brand you have a lot of power in how people think and feel. You’re not just selling a product. You’re selling a lifestyle. We have a responsibility to do the right thing. We have that culture within our team.” Last year Flower &White started to take strides towards B Corp certification. “And that’s something that’s driving us and all the decisions wemake along the way,” Imogen says proudly. “It’s exciting, and something we really want to accomplish. It’s a bold statement that declares our commitment to the planet.” FLOWER & WHITE ‘Brands have a responsibility to do the right thing’ CLAWSON ‘We really stand by what we say’ THE ENVIRONMENT FMCG Gurus’ consumer insights reveal that 74% of global consumers say they are concerned with the state of the environment. Additionally, our findings suggest a large proportion of consumers feel that food, drink, and supplement brands should be doing more to protect the planet. This must be transparently implemented across supply chains, especially during a time in which consumers have become increasingly attentive to the environmental credentials of brands, as a result of greenwashing scandals associated with big corporations. WASTE Consumers identify waste as a major problem from an ethical, environmental, and cost perspective. FMCG Gurus’ market research highlights that 68% of global consumers are concerned about food wastage. A large number CUSTOMER CONCERNS Kate Kehoe of FMCG Gurus highlights data demonstrating three key areas consumers are thinking about of them consider the biggest contributor to waste as short shelf- life. As a result, the food and drink industry must consider various steps to address this problem. FOOD SHORTAGES Factors such as war, erratic weather patterns, and population growth have led to disrupted food supply chains. Due to this, the food industry must seek out alternative food sources that could help combat these issues. Our findings have revealed a large number of global consumers deemmultiple alternative protein sources appealing. For instance, 60% of global consumers stated they are interested in nut protein. While our findings highlight an openness around non-animal protein sources, brands should work to provide reassurance around protein source attributes, such as taste, affordability, and nutrient density.