Hospitality Initiatives for a More Sustainable Food Supply Chain

Friday, June 11, 2021

Spotlight on: Policy and supply chain

The 2021 Footprint Sustainability Index in association with Nestlé Professional identifies six top trends and opportunities to help foodservice leaders develop strategy, benchmark good practice and identify issues. This article focuses on policy and supply chain

Policy & supply chain focus Nestle Professional & Footprint Media front page of insight brochure

The pandemic continues to bring existing issues into sharper focus and while the industry was already working to reduce the risks from climate change, the past year has underlined many issues around the fragility of the food system and how important the sustainability of our food supply chain is.

As we come through the crisis, there is a clarion call to improve on old ways, come up with new initiatives and hospitality policies and avoid returning to pre-Covid practices as we look to ‘build back better’

The Sustainability Index highlights several key areas that are important going forward, from keeping up the momentum for collaboration and meeting the investor need for sustainability action, to helping build a powerful local economy and making your company a force for good

Initiatives for a more sustainable food supply chain

Government initiatives around food are also evolving and the part one report of the independent review of the food system led by Henry Dimbleby highlights the cost of the food system on the environment, how little is being done to hold the various players accountable and how this approach urgently needs to change for the future of our food supply chain sustainability.

While there is undoubtedly a lot of work to be done, the pandemic has spurred on collaboration among companies – with even competitors working together to build a more sustainable future. And when it comes to circular solutions and collaboration in action, Industry leaders Nestlé and Jacobs Douwe Egberts UK joined forces to announced the formation of Podback at the end of 2020; a not-for-profit and first of its kind recycling programme for coffee pods for Nespresso, Nescafé Dolce Gusto and Tassimo.

The move follows research that reveals confusion among consumers, with more than a third (35%) of coffee pod drinkers unaware that pods can be recycled, and nine in 10 (90%) stating that they’d like to be able to recycle their coffee pods through their usual household recycling.

Besides the spirit of collaboration, the future of sustainability in hospitality policy and supply chain relieves on invention and innovation

“If we are to respond to and drive some of the major changes and transformations needed in the food system, we have to be willing to test and learn,” says Katya Simmons, managing director, Nestlé Professional UK and Ireland. “We know that sometimes we will fail, but we must see these as valuable learning opportunities to do better next time and get a better result.” 

The next few years will be critical to ensuring the sustainability success in the food supply chain and hospitality policy. Click here to read more about the impact of policy and supply chain in the 2021 Footprint Sustainability Index in association with Nestlé Professional


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