WHERE FOOD COMPANIES SHOULD START WITH SUSTAINABLE SOURCING
Anna Pierce Director of
Sustainability
Dos
• Ask your ingredient suppliers if they have sustainable sourcing programmes and how to get involved
• Assess verification requirements to learn about claims criteria
• Be transparent with data to help all sides meet their climate goals
Don ’ ts
• Wait for perfection when building a greenhouse gas emissions baseline or collecting carbon footprint data
• Be afraid to ask peers , trade bodies or NGOs for advice
• Risk reputational or regulatory impacts by failing to act
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