Speciality Food March 2026

Sustainability action, as a result, has had to shift from a peripheral concern to a central business function, with those, Alex adds, failing to be proactive, facing tangible consequences, from lost contracts to eroding stakeholder confidence. What makes data and insight so powerful within the food and drink sector, is the opportunity to apply it in a responsible, well-targeted way across the entire value chain, from farming and sourcing, through to manufacturing, logistics and retail. “With the right data and digital tools, businesses can reduce waste, cut emissions, improve traceability, protect biodiversity and support 26 RETAILER INSIGHT We avoid mass food production that travels further and removes taste and instead prioritise local suppliers to reduce food miles and champion seasonal and ethically produced ingredients and products. We do not use any gas on-site. When we built the store we integrated a large amount of solar into the design of the building, making the most of the roof area. Around 80% of the base load of electricity used on site is produced by our own solar panels and the remainder used comes from a renewable supplier. We have introduced “Positive Impact Cooking” (low waste approach to restaurant and food to go) – by this we mean that as much of the food produced in our kitchen and sold to our customers is done using techniques that produce as little waste as possible. We minimise waste through thoughtful planning, recycling, and composting – splitting out all rubbish produced on site into eight different waste streams (cardboard, glass, food, tin, butchery waste, wood, general and oil) and then they are all collected by different suppliers and where possible recycled. Any oil waste from the kitchen is collected, cleaned then heated, then Ash Sinfield, co-founder of Somerset-based, B Corp-certified Teals – a food market, restaurant, food-to-go, deli and lifestyle store with sustainability at its heart – explains how the business has integrated sustainability into its operations turned into biodiesel. We work on a circular economy between retail and hospitality. This means that any food sold in the food market that becomes unsaleable in this area (but still fit for cooking) is used in the kitchen rather than disposed of. Quality, provenance and welfare are at the core of our butchery philosophy. Teals likes to work directly with local farmers who are raising rare and native breeds in an ethical and sustainable way, putting guests and customers back in touch with where real meat comes from. Using a whole carcass approach means the less popular cuts of meat will be used in the kitchen if they aren’t sold over the counter. Our approach is truly holistic. Sustainability at Teals is about people, planet, and purpose. It’s not just about eco-friendly packaging or sourcing; it’s about creating a business that supports our community, empowers local producers and makers, and reduces our environmental impact at every stage. It shapes how we design our spaces, manage energy use, run our kitchen, and select the products on our shelves. We aim to embed sustainability into the everyday experience of our customers and our team. We act as a hub for the local community in many ways: We run wellness classes (bootcamp outside, all year round and pilates, four mornings a week) for locals to join. We support a local charity “Help for Homeless” with donations and by renting them a production kitchen. We provide a flexible space in store for locals and travellers to work and spend time free of charge, called The Arc. We have a fenced dog walking field called the “dog jog” that all visitors can come and use whenever they visit. We employ around 60 people from our local community. Sustainability is no longer an ‘optional extra’, it is an essential mindset. Consumers are increasingly conscious of the impact their choices have on the environment and on society, and communities benefit when businesses act responsibly. For Teals, embracing sustainability means supporting local economies, reducing our environmental footprint, and demonstrating that commerce can be a force for good. more resilient farming communities, all while improving margins and operational efficiency,” Alex adds. A recent example fromFuturePlus is its role in an innovative AI-powered food redistribution initiative between Nestle UK&I, Google Cloud, FareShare and logistics partners, piloting a system to optimise the redistribution of surplus food, potentially saving up to 700 tonnes (the equivalent of 1.5 millionmeals) and preventing up to 1,400 tonnes of CO2 emissions. Future-proofing packaging How food is packed for storage, transportation and sale is a hot topic in sustainability conversations. Consumers are demanding better (largely less single-use plastic). Regulations around single-use plastic and recycling are driving change. Retailers are, in turn, looking for brands who’ve come up with savvy solutions. And these brands are investing more heavily in and being more thoughtful about packaging, right at the NPD stages. Packaging has, says Future Pak managing director, Rebecca Reilly, moved from being purely functional, to a strategic business decision as retailers and producers face pressure frommultiple directions at once. What makes ‘now’ different, “is Embracing sustainabilitymeans supporting local economies, reducing our environmental footprint, and demonstrating that commerce can be a force for good “SUSTAINABILITY IS CENTRAL TO INDEPENDENTS’ COMPETITIVE ADVANTAGE AND FUTURE” Independent retailers have always been at the forefront of sustainable retail practices, often years ahead of their larger competitors. As we move through 2026 and beyond, this natural advantage is becoming increasingly critical to their survival and success on the high street. The shift towards sustainability isn’t just an ethical consideration anymore – it’s a commercial imperative. Consumers, particularly younger shoppers, are making purchasing decisions based on environmental credentials. They want to knowwhere products come from, how they’re made, and what happens to them at end of life. Independent retailers are uniquely positioned to answer these questions because they have direct relationships with their suppliers and can curate their product ranges accordingly. What sets independent retailers apart is their inherent local focus. They’re embedded in their communities, sourcing locally where possible, reducing transport miles, and supporting other local businesses. Many independents have been operating circular economy principles for decades without labelling it as such – repairing products, taking back packaging, and building long- term relationships with customers rather than pursuing endless consumption. The challenge for independent retailers is communicating these credentials effectively. While major chains invest millions in sustainability marketing campaigns, independents often lack the resources to shout about what they’re already doing well. Yet their actions speak louder than corporate greenwashing ever could. When an independent retailer sources from a local producer, repairs rather than replaces, or minimises packaging, customers can see it happening in front of them. Looking ahead, sustainability will become even more important as legislation tightens around environmental standards and circular economy requirements. Independent retailers who have already built sustainable practices into their business models will find themselves better prepared for these changes than larger competitors who must retrofit sustainability into complex supply chains. The retail landscape is changing rapidly, but independent retailers have something that no amount of corporate investment can replicate: authenticity. Their sustainability credentials aren’t marketing strategies; they’re fundamental to how they operate. As consumers become increasingly sophisticated in spotting genuine environmental commitment versus tokenistic gestures, this authenticity will prove invaluable. For independent retailers, the message is clear: sustainability isn’t an add-on or a trend to follow. It’s central to their competitive advantage and their future on the high street. Those who embrace and communicate their sustainable practices effectively will not only meet customer expectations but exceed them, securing their place in the retail landscape for years to come. Andrew Goodacre, CEO of Bira Looking ahead, sustainability will become evenmore important @specialityfood