Discover some simple hacks, tips and guidance to make the most of your food at home. Find out why it’s so crucial that we all do our bit to save our food from the bin – and protect our beautiful planet at the same time too.
Every little thing you do, everyday, makes a huge difference. By working together, it soon adds up if you times each small action by 66 million people living in the UK. And, you’ll save money on your shopping bill too!
The Responsible Business Alliance (RBA) Practical Guide to Responsible Sourcing of Goods and Services outlines standard procurement steps to appropriate RBA tools and resources, to help give buyers confidence the products that they procure from RBA members are made in socially and environmentally responsible ways.
Producing beef emits 20 times more greenhouse gases than common plant-based proteins, which is why shifting diets toward containing less beef, and more plants, is an important climate action. To help food service companies support diners in choosing more plant-rich meals, this playbook from WRI’s Better Buying Lab outlines the top 23 ‘behavior change’ strategies drawing on cutting edge academic research into how people choose food, as well as insights from experts in the food service industry about what works and what doesn’t.
The playbook is designed to be used by anyone working in the food service sector wishing to make changes within their operations to encourage diners to choose more sustainable, plant-rich options — including chefs, food servers, managers, sales people, marketing and communications professionals, food operators, distributors, researchers, nutritionists, dieticians, and procurement teams.
The Sustainable Food Systems (SFS) Programme is a multi-actor partnership focused on catalyzing urgent transformation towards sustainable food systems, as a critical strategy to achieve the Sustainable Development Goals. Through a shared vision of inclusive, diverse, resilient, healthy and sustainable food systems, our partners collaborate on joint on-the-ground activities, research initiatives and advocacy efforts in support of more coherent and holistic policies to address complex food systems challenges. To do this, the SFS Programme promotes a ‘systems-based’ approach, which tackles the food system as a whole, taking into account the interconnections between the elements and actors of our food systems and the indispensable trade-offs.
The FairWild Foundation’s mission is to enable transformation of natural resource management and business practices to be ecologically, socially, and economically sustainable along the value chains of wild-collected products. The FairWild Standard
includes principles and guidance for use throughout these value chains. Together with its system of certification, it provides assurance of ethical and responsible practices across three dimensions of sustainability – ecological, socio-cultural, and business. The FairWild Standard 3.0 contains 7 Principles and 24 Criteria. Adherence to the FairWild Principles ensures that businesses in value chains for wild harvest ingredients act ethically and sustainably and make a positive contribution to the conservation of biodiversity. The FairWild Standard Performance Indicators outline the factors that contribute to the risk of unsustainable wild collection of target species.
The Forest Stewardship Council (FSC) has 10 principles that are relevant to different kinds of forest ecosystems and in diverse cultural, political, and legal settings. These require management of certified forests to be legal, maintain or improve the social and economic well-being of workers and local communities; uphold the rights of Indigenous Peoples; maintain, conserve, or restore the ecosystem services and environmental values of managed forests; establish a management plan; and maintain or improve high conservation values. The FSC label verifies sustainable sourcing of products from the forest to store shelves.
How to use
Complete descriptions of the FSC principles, criteria, and certification can be accessed and downloaded at: https://connect.fsc.org/document-centre/documents/resource/392
To register for the FSC newsletter: https://fsc.org
The MSC Fisheries Standard is used to assess if a fishery is well-managed and sustainable.
To become MSC certified, fisheries voluntarily apply to be assessed against the Standard. It is open to all fisheries that catch marine or freshwater organisms in the wild. The fishery must meet all three principles of the MSC Standard: sustainable stocks; minimal environmental impact; and effective management. A certified catch can be sold with the MSC blue fish label. The Fisheries Certification Process (FCP) is the instruction manual for assessors and sets out how the MSC Fisheries Standard should be interpreted during assessments.
