How Foodservice Can Tackle Scope 3 Emissions
Listen to insights from the latest Footprint podcast in association with us at Nestlé Professional.
Top voices from the sustainability and foodservice sectors have come together to tackle one of the most complex and pressing challenges on the path to net zero: Scope 3 emissions. In the latest episode of the Footprint Sustainability Bites podcast, experts explore how foodservice businesses can navigate data gaps and reduce indirect emissions across the value chain.
Scope 3 emissions account for the vast majority of emissions in the foodservice industry, yet they remain the hardest to measure, manage and mitigate. In this episode, our expert panel shares practical strategies for understanding Scope 3 data and taking meaningful action.
The podcast was hosted by Nick Hughes, Associate editor at Footprint, with expert attendees including:
- Claire Atkins-Morris, Sustainability Director, Sodexo UK & Ireland
- Cameron Holder, Head of Commercial Sustainability and Strategic Projects, Wahaca
- Julia Jones, Head of Corporate Communications and Sustainability, Nestlé Professional
Breaking down Scope 3
Scope 3 emissions refer to the indirect emissions that occur across a company’s entire value chain, from farming and food production to packaging, transportation, and even how meals are disposed of. For foodservice businesses, these emissions typically make up more than 90% of their overall footprint and are significantly harder to measure and mitigate than Scope 1 or 2 emissions. Despite being complex and harder to measure, addressing Scope 3 is essential for meaningful climate action.
Improving data quality
Businesses are becoming more sophisticated in how they measure Scope 3 emissions. From recalibrating baselines to standardising methodologies, companies are recognising the importance of robust and transparent data. The panellists reflected on the evolution of Scope 3 reporting and the importance of high-quality, consistent data. Claire Atkins-Morris described how Sodexo began measuring Scope 3 in 2010 and now reports that 99% of its emissions fall under this category. Wahaca, meanwhile, has been building up its data since 2019, despite challenges from inconsistent sourcing and limited resources. Julia Jones discussed the importance of primary data collection and continuous improvement year-on-year, even if it means restating baselines to reflect evolving methodologies.
From metrics to menus
Data alone isn’t enough, action must follow. Wahaca has embraced low-carbon menu design, with over 50% of dishes and food sales now meat-free. Sodexo has reduced animal proteins by 43% since 2017 and uses submetering technology to monitor and reduce kitchen energy consumption. Nestlé Professional is supporting customers in offering plant-based food options, while also investing in regenerative agriculture pilots to explore the potential for on-farm emissions reductions.
Working together across the value chain
Cross-functional collaboration is essential to Scope 3 progress. Sustainability teams must work hand-in-hand with procurement and product development, embedding carbon reduction into everyday decision-making. Organisations are also calling for industry-wide data standardisation to reduce duplication and reporting burdens.
Looking ahead
Scope 3 reduction is not a short-term exercise. Long-term commitment, transparency and adaptability are key to success. Businesses must stay patient, build emissions planning into multi-year strategies, and remain adaptable to shifting consumer preferences, policy changes, and emerging trends like regenerative agriculture and whole food diets.
