ENVIRONMENTAL SYSTEMS FOR SUCCESS

A SUSTAINABILITY REFERENCE GUIDE FOR M&S FOODS SUPPLIERS INTRODUCTION

M&S has been working proactively with suppliers on issues of ethical trade, environmental sustainability and lean manufacturing since the launch of Plan A in 2007. Over the years, through our Supplier Exchange programme, we have been lucky to capture best practise from experts and M&S suppliers which has helped M&S food suppliers drive forward positive change in these areas within their businesses.

We have witnessed great successes from significant waste reduction programmes, through to fantastic employee engagement and significant cost savings due to lean efficiencies. The toolkit contains case studies from a variety of organisations of different scales, all facing different challenges and coming up with different approaches to overcome them. We hope that this toolkit will inspire you to look again within your own organisation and think – what can you do to continue to push this agenda on and ensure your business is fit for the future?

? HOW TO USE THIS TOOLKIT?

This toolkit is developed from all the best practise that has been captured from the M&S supply base and clearly shows the journey from starting out developing a strategy through to a comprehensive integrated approach. We know that when it comes to developing a sustainability and human rights strategy there is no simple one size fits all so this toolkit is not designed to be a prescriptive guide; but instead a reference guide for your business to learn from others, and help develop your own strategy that works for your business.

This toolkit: • Is not designed to replace M&S policies • Contains helpful links to find out more • Is not a prescriptive list, use it as a guide to develop your own strategy • Can be used to benchmark your current processes and approach

1 BUSINESS BENEFITS PAGE Environmental improvements have quantifiable business benefits and it is vital that senior management are 2 bought in to unlock these.

EMS 2 ENVIRONMENTAL MANAGEMENT SYSTEMS An EMS is a vital framework to manage environmental issues and legal compliance, this section will help you 5 create and implement an EMS.

3 WASTE REDUCTION Outlines key steps to identify waste reduction opportunities, implement zero waste to landfill and to reduce 11 and redistribute food waste.

4 ENERGY AND EMISSIONS Summary of key resources to help you take action on your emissions, including top tips from suppliers. 21

5 WATER MANAGEMENT This section outlines key steps to take to manage water use in factories and on farms, including reducing 28 water use, management of waste water and water stewardship practices.

6 BIODIVERSITY Understand why biodiversity is important and how to take action on site, in your supply chain and in the 39 local community.

7 ENGAGING STAFF IN ENVIRONMENTAL IMPROVEMENTS It is vital that staff at all levels of an organisation are empowered to achieve environmental improvements. 44

1 ENVIRONMENTAL

1 BUSINESS BENEFITS

Environmental risks and social inequality are making the world more complicated and unpredictable. Customers are increasingly aware of their personal impact on the world and businesses must work hard to build and maintain their trust. Growing pressure on natural resources and poor global stewardship may increase our costs, restrict our access to key raw materials and make our global supply chains more volatile.

BUSINESS BENEFITS OF ENVIRONMENTAL IMPROVEMENTS

From our experience over the past 10 years we have found that presenting environmental improvement activities as opportunities for the business has been critical to ensuring buy in and support at all levels in the organisation. In particular, the ability to put an actual number to the business case has been very important. M&S has highlighted five key business benefit categories: eco efficiency savings, brand reputation and differentiation, innovation, increased staff motivation and morale, resilience/ future proofing (against climate change and other factors).

There are a number of elements of the business case that you can put actual numbers to, which helps in presenting a convincing case to senior management to motivate for a change. Some of these are shown below. The figures here SUGGESTED STEPS TO DEVELOPING are from research commissioned by M&S and carried out by Ergon which included an extensive study of a few key AND PRESENTING A BUSINESS CASE M&S Food suppliers to quantify the business benefits of sustainability improvements over 5 years (2007-2012). TO SENIOR MANAGEMENT:

WRITE A SIMPLE, CONCISE NARRATIVE to demonstrate how the environmental strategy and action plan 1 help to deliver business objectives, using the business’ language ENERGY USE REDUCED COSTS/ REDUCED ADDITIONAL SAVINGS IN PURCHASE OF EMPLOYER REVENUE FROM LOGISTICS RAW MATERIALS LIABILITY/ WASTE USE AND (fuel efficiency and AND/OR PROPERTY RECYCLING reducing trips through ESTIMATE QUANTIFIABLE SAVINGS PACKAGING INSURANCE or sale of by-products and ask the finance department to sign it off. Put in place load efficiency) for other uses a process to regularly capture these savings ongoing 2 (see the list of quantifiable savings on the previous page)

QUANTIFIABLE INTANGIBLE BENEFITS – at this stage it’s best to just record but don’t try to quantify these BUSINESS BENEFITS a. Brand reputation with customer (qualitative but keep records of awards, audit results, comments from buyers etc) b. Innovation and product differentiation (quantitative but keep a record of new products and new business opportunities due to sustainability attributes) X 3 c. Staff morale and motivation, attracting and retaining talent REDUCED UTILITY BILLS SAVINGS FROM (reducing costs of recruitment, training and absenteeism and benefits of improved productivity and quality) (Some of our suppliers achieved a 10-14% reduction in ELIMINATING WASTE electricity, gas and water bills through eco efficiency including reduced costs of solid waste and waste d. Future proofing/resilience (preparation against forthcoming activities. For example one saved £100,000 a year water disposal (£3million saved over 18 months legislation and taxes and avoiding fines and penalties) by installing a Free Cooling System and another by one company by reducing waste, energy and reduced gas consumption and therefore bills by 10% water use. Another supplier achieved a 13% reduction by installing a new gas meter and boiler. Others in water use costs in just one year, another saved a removed some of those costs entirely through six figure sum on waste disposal each year) investment in renewable energy or water recycling.) BALANCE THIS AGAINST THE COSTS OF PROPOSED CHANGES 4 (it may not be necessary to incorporate the full cost of replacement of equipment for example, only the ‘additional’ cost of the more sustainable option)

2 3 ENVIRONMENTAL

Huge EMS CASE STUDY savings 2 ENVIRONMENTAL MANAGEMENT SYSTEMS (EMS)

GREENCORE – Environmental actions bring significant business benefits ? WHAT IS AN ENVIRONMENTAL MANAGEMENT SYSTEM “ It’s a tough retail climate. The world is AND WHY IS IT IMPORTANT? going on around us: inflation, raw materials and utilities. If you don’t have An EMS is a system designed to identify, understand (detailed in its environmental policy, objectives and vision and put sustainability at the and manage environmental impact reduction and targets) will be achieved. The aim is a comprehensive compliance with environmental legislation and other approach to managing environmental issues, forefront you will be left behind – our % applicable requirements. It provides a framework integrating environmental orientated thinking returns would have fallen otherwise. I’ve detailing how an organisation’s environmental goals into every aspect of business management. no doubt that if we hadn’t introduced these systems, we wouldn’t be in the great shape we’re in re profitability. ” Greencore Senior Management OVERVIEW OF THE EMS JOURNEY

Greencore is a convenience food company supplying M&S with chilled prepared meals and sandwiches. GAP ANALYSIS ENVIRONMENTAL ACTIONS AND PROJECTS improvement identified through Environmental Management System, monitoring use in each area. • Improved electricity efficiency. 17% reduction in Financial savings from utilities. electricity used per tonne of product from 2007 to 2019. Achieved by installing free cooling in 3 units • Now achieved Zero waste to landfill. Big focus on INTERNAL ENVIRONMENTAL REVIEW (IER) over 2 years (cost of installation £70,000, savings communication, training and changing behaviour To identify relevant legislation/requirements, key aspects and impacts and their relative risk and £100,000 a year), installing energy efficient lighting to increase separating waste for recycling. Six figure importance, in order to decide on your key areas of focus. and improving compressed air efficiency. Many overall savings from waste minimisation and sending ideas for energy efficiency measures generated in less to landfill (2-3 year payback on investment). staff engagement workshops. New bespoke Energy Revenues now made from cardboard sent for Management System enables staff and management recycling and food waste. AGREE EMS to see where energy is being used in real time, • Staff awards and recognition for making to focus on the highest consumers of energy environmental savings. e.g. boiler rather than oven. • Sustain able supply chain. Worked with their supply • Improved gas efficiency and reduced consumption. chain to move to the use of independently verified IMPLEMENT 59% reduction in gas used per tonne of product from sustainable sources of raw materials e.g. sustainable with KPIs, actions and workforce involvement. MAINTAIN THE EMS 2007 to 2019, mainly through an oven upgrade and pole and line caught tuna, wild salmon and REVIEW AND with monitoring and steam boiler shut down. Reduced cost of gas coldwater prawns. This ensures long term security evaluation and continuous AUDIT by approx. 10% in relation to production levels. and sustainability of supply volume. improvement. • Reduc ed water consumption. 46% reduction in • Report ing. Energy measurement and reductions water use per tonne of product from 2007 to 2019, have meant the company has been able to report through better training and control of hygiene on energy efficiency and Carbon Footprint in annual processes, dry cleaning during production and reports, which has benefitted investor relations and TAKE IT FURTHER improved equipment efficiency. Targets for improved reporting compliance. through innovation, integration to new sites, projects and your supply chain.

BUSINESS BENEFITS • Six figure financial savings from baseline year of • Impr oved staff engagement and pride in the 2007/08 from reductions in waste, energy and water business. used in relation to production volumes. • On-g oing reputational improvement with local • Cust omer recognition and a M&S Plan A community (including reduced external noise). Environmental Award. • Bett er resilience to risks to security of supply and • Bett er and faster management decision making sustainability of raw materials. from better visibility of more specific environmental • Impro ved investor relations and compliance with costs and benefits. increasing legislation.

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4 STEPPING UP MAINTAINING THE EMS o Changes to legislation/requirements and site operations and impacts need to be continually monitored in order to adapt the EMS accordingly. If a legal non-compliance is identified, quickly instigate corrective and preventative action. o You may need to review data collection and monitoring in order to track progress more effectively. (e.g. increasing sub-meters to monitor energy and water usage in different areas to identify ‘hot spots’). o Measure success using ongoing data collection, results from internal and external audits, compliance with legislation and improved staff morale and engagement (e.g. questionnaires, SUGGESTED STEPS TO TAKE ON YOUR ENVIRONMENTAL Check anonymous staff feedback forms/drop boxes). your o Report progress to the board regularly, with details on business MANAGEMENT SYSTEM (EMS) JOURNEY progress benefits across the business, quantified and monetised where possible. o Workforce involvement. Ongoing communication to keep goals and actions in people’s minds. Appoint environmental champions to galvanise action and provide them with support and training. Involve different departments in environmental progress meetings (e.g. packaging and NPD teams in waste reduction meetings). o Share best practice with similar suppliers, seeking innovative ways AGREE EMS AND to achieve goals. DEFINITIONS INTERNAL EMS REVIEW ASPECT: The elements of an START IMPLEMENTATION 3 organisation’s activities, products 2 REVIEW AND AUDIT or services that do have (or could Before you develop your EMS you need to carry out an initial site Write an Environmental Policy. This is a general overview of the assessment and produce an environmental impacts and aspects register o 5 The EMS is not static, it needs continual review and result in) an environmental impact. company’s commitment to working sustainably and to continually (example/template tables are given overleaf). improvement as legislation, operations and business priorities change. IMPACT: Environmental changes that improving against targets in key areas referencing legislation and occur wholly, or partly as a consequence significant impacts (e.g. greenhouse gases, energy, water, waste, Regular review process (monthly or quarterly), involving senior  o of an organisation’s environmental aspects. o Identify aspects and impacts pollution). It should be no longer than one side of A4, summarising management, to check systems and progress as well as status of This means understanding and documenting the base the key areas of focus, made publicly available. It doesn’t need to actions assigned. Aspects and impacts can be direct level situation, to highlight the greatest risks and include quantitative goals – that will be in the EMS. or indirect: impacts. Also include processes that happen in unusual o Internal review of the EMS at least once a year, at management/ Ensure senior management commitment, sponsorship and board level, updating targets and documentation (includes actual • Direct: the organisation has control or emergency situations (e.g. water pollution from fighting a fire) o over and can influence and less ‘well reported’ impacts such as noise and odour for the responsibility for policy and EMS. legislative changes as well as attempting to be pro-active, considering emerging future changes in legislation or available the organisation has community and impacts of the design and use of products. Agree an EMS. This includes agreeing and documenting your overall • Indirect: o technologies). An EMS Review Day off-site can be useful. Local system and approach including responsibilities, procedures, no control over Legislation and other requirements research community and stakeholder views should be taken into o targets, action plans, audits etc to specify how your goals will be Find out about the legislation that is relevant to your business’ consideration in setting and reviewing objectives. achieved in practical terms. This must include operational and aspects and what the requirements are for compliance. The EMS emergency procedures for the significant risks, with suitable Audits: should ensure full legal compliance. Identifying any o escalation procedures in place for incident management and • Inter nal: Add the EMS to any internal audit schedule. areas of non-compliance to legal requirements will clean up, including appropriate training. In larger organisations staff could be trained to become internal mean that board buy-in is mandatory and can help to EMS auditors, to identify issues in parts of the business they are gain support from senior management moving forward.  It’s important to link KPIs to business benefits o Business benefits. not responsible for on a day to day basis. Any issues raised are The useful links and resources box at the end of the and quantify them where possible e.g. efficiency, differentiation, BEFORE YOU START proactively dealt with. EMS section will help to make the task of distilling relevant morale, proactive risk management. 1 requirements and necessary procedures less daunting and • Exter nal: When using an independent 3rd party ISO 14001 certifier, o KPIs. Suitable quantitative KPIs /targets need to be formulated ensure they have experience in your sector and confusing. While doing this review you should also consider specific to track the site’s performance (e.g. absolute or % reductions or QUESTIONS TO ASK: requirements from customers (e.g. business continuity plans that they are specifically accredited by UKAS to conduct emissions/usage per product). Consideration needs to be given that type of audit. a. What is already in place? should include a climate risk and mitigation review) to what will be measured, how this data will be collected, by whom and any customer requirements for reporting. Carry out a gap-analysis to identify what elements of an and how often. EMS you already have in place and what further work is o Risk assessment/ranking by significance o Actions. Decide together as a team what actions need to be taken, ? required. Consider opportunities to integrate the EMS Identify any significant environmental and business by whom and when, in order to improve performance against KPIs. within other management systems (e.g. financial, purchasing, impacts from potential releases to land, water and ! Your action plan with KPIs should include reducing the significance quality, safety). air due to normal, peak and emergency situations. scores where a lack of control was identified as increasing the STEPPING BEYOND Produce a register of environmental aspects and impacts2. likelihood, so as to reduce the risk of adverse impacts. This b. Who needs to be involved? 6 A simple matrix that quantifies likelihood and consequence is includes ensuring roles and responsibilities are clearly agreed Ultimately the aim is to involve all employees but at the start you useful to produce a league table of your aspects and impacts (with appropriate levels of training, skills and authority) and o Appropriate 3rd party verification of EMS3. need to decide who has the competencies internally to take the lead. (see example tables overleaf). For each environmental aspect progress is regularly checked. Maybe you have individuals with the relevant skills base within your consider whether there is a legal or other requirement relating to o Demonstrable continuous improvement against organisation already, which could be further improved with some control, what the impact of the aspect is, how well it is currently o Incident reporting. Have a system in place to report any incident, environmental targets and quantifiable business training programmes or you may decide that it’s more realistic to get controlled and how likely it is that harm could be caused. accident or near miss that significantly affected or may have benefits. significantly affected the environment and identify corrective and external assistance at least in the early stages, to help you achieve (Note: you should also consider emergency circumstances i.e. Senior managers have environmental preventative actions, which are completed in a reasonable timeframe. o KPIs built into your goals. Even if you get external assistance you need to be clear consider the risks should there be a fire, flood or other foreseeable their business objectives. who is driving it internally. emergency.) The scoring system shown in the tables on the Communication and workforce involvement. It is essential o  technologies and processes are following pages will give you an overall significance score for each to engage with all internal and where appropriate external o Innovative approaches, implemented to achieve targets (e.g. closed loop waste c. Do you want to use a certification? aspect, so that you can rank which are the most important aspects stakeholders. Involve all staff to gain their perspective treatment/recycling systems). It can be very beneficial to design your EMS in line with a recognised to tackle. of key issues (involving them in the risk assessment EMS standard (e.g. ISO14001, EMAS, BS 85551). Using a recognised where possible) and then to communicate well through Any new site projects or processes and development  o standard as a guide can help to structure your progress, whether or o Identify areas of focus the process, to ensure buy-in and involvement from the of new products consider environmental impacts and Based on the significance scores you can target the most not you want to work towards an ‘official’ certification in the future, to whole workforce. Targets and progress should be visible are according to published best practice guidelines important aspects and also identify some initial ‘quick wins’ gain recognition of your organisation’s commitment to sustainability. in public spaces. (environmental consideration should be part of any You may want to start the work internally and then work with to reduce areas of high cost and to evidence the CAPEX approval). certification programmes later, when your EMS is fully integrated. business benefits. o Considering and managing environmental impacts and progress through the product supply chain, with suppliers that have significant impacts (e.g. waste and cleaning) included in the EMS. o External reporting on environmental commitments Example tables and performance. overleaf

1 EMAS: The European recognised standard for the design and implementation of an EMS. https://ec.europa.eu/environment/emas/index_en.htm 3 e.g. EMAS, ISO14001, Level 5 of BS8555, Level 5 of Acorn or Level 5 Green Dragon. Green Dragon is a stepped standard recognising effective environmental management, offering an EMS relevant ISO 14001: The internationally recognised certification standard for the design and implementation of an EMS. https://www.iso.org/iso-14001-environmental-management.html to the specific needs of companies and organisations. It has five levels, each contributing towards achievement of the ISO14001 standard and EMAS. BS 8555: Accreditation designed for small-medium enterprises (SMEs) to achieve ISO 14001 certification via a phased approach. 2 This should include soil and groundwater contamination and nuisance impacts on the community (e.g. noise, traffic, emissions and odour). Air emission and waste water source inventory 6 which specifies location of emission sources, type and quantities of pollutant emitted, air pollution control devices and removal efficiencies, permit numbers for emission sources and control 7 devices. Flood Risk Assessment and Flood Plan. This document gives steps to consider your flooding risks. www.gov.uk/government/publications/preparing-your-business-for-flooding ENVIRONMENTAL

INTERNAL ENVIRONMENTAL REVIEW (IER) TOP TIPS FOR WRITING AN EMS Example/template tables

Make sure KPIs/targets are realistic, moving at a Use a format for your EMS that is easily 1. Calculating a significance score for aspects – example questions measured pace. Some low cost ‘quick wins’ will accessible and understandable to the company, CONSEQUENCE help motivate people at the start. one that people are familiar with (e.g. Excel, A. Legal Word or hard copies). The aspect is covered by legislation 5 If you have set long term objectives, consider The aspect is likely to be covered by legislation, is a specific customer requirement, or is a significant issue within the local community (e.g. water scarcity) 3 also setting interim targets for progress Use simple language and in your business style/ The aspect is not currently covered by legislation 1 each year. font/language/formats etc. B. Severity of impact There would be a severe/significant impact on the environment 5 There would be a minimal impact on the environment 3 It’s possible that processes may change, Break it down into manageable headings There would be no impact on the environment 1 if product formulation changes, which can (e.g. Policy and procedures, Forms and LIKELIHOOD alter the energy/water/waste requirements, templates (e.g. site audit procedures), Additional C. Frequency so absolute reductions may not be the most information for management teams). The aspect occurred more than once in the last 12 months 5 appropriate for some KPIs. The aspect occurred only once within the last 12 months 3 For businesses with several sites there needs No occurrences 1 Keep it simple. An EMS doesn’t have to be as to be a consistency across those sites but also D. Control detailed as your Safety Management System. a flexibility, so that, for example, objectives The aspect is not controlled by procedures/monitoring/ preventative measures 5 and targets for manufacturing are not The aspect is controlled to some extent 3 Ensure the EMS is consistent with the aims in communicated unnecessarily to office or The aspect is well controlled by procedures/monitoring 1 the Policy. warehouse based sites. You could have local/site 2. Example Aspect and Impact register and Significance ranking specific EMS documents bound under one Aspect Impact Direct/ Normal/ Controls in Relevant Consequence Likelihood Total The EMS must be implemented at a strategic level, corporate EMS. indirect unusual/ place legislation Subtotal Subtotal Significance emergency and COP (A + B = Y) (C+D=Z) score (Y x Z) integrated into corporate plans and policies. requirements Boiler Emissions 6 2 12 Wastewater 8 2 16 discharge Water use 10 2 20 Noise 4 10 40

Assign a consequence and livelihood score to each aspect based on the scoring above. By multiplying the total consequence score by the total likelihood score you obtain a score of the overall significance of the aspect and can rank which are the most important aspects to tackle.

CASE STUDY 2. Clear Commitments. Worldwide Fruit Ltd is a Some advice from WORLDWIDE FRUIT LTD Courtauld signatory and they use the Courtauld on applying an EMS Commitment 2025 to set their targets. They are careful to make their yearly targets ‘bite size’ and Worldwide Fruit Ltd are specialists in apples, pears, connected to the overarching company and business avocados, stone fruit and soft fruit, with 116 suppliers, targets. They recommend being able to communicate over 2500 sites (including factories/pack sites and your environmental plan on a single page so that you growers) across 30 countries. Worldwide Fruit can share your vision and not over complicate it. have taken a comprehensive approach to improving 3. Comm unication with and involvement of staff. environmental performance at their sites and in their Specific commitments in order to achieve the vision, supply chain. They have thoroughly implemented their as well as regular updates on progress towards the EMS and really focused on effective communication targets, need to be shared with the business from of targets, involvement of the workforce and ensuring bottom to top. One of the ways Worldwide Fruit does continuous improvement is followed through. this is using their bi-monthly group communication The environment team share some of their learnings to all staff, using statistics and infographics to and advice for other suppliers: engage staff in the progress being made. 1. Clear team structure and responsibilities. 4. Site environmental teams. At every site, the Worldwide Fruit has some team members who are environmental team meet bi-monthly. They have champions for environmental targets that are customer a dashboard showing progress on each key target, facing, such as reducing food waste in store and reducing which is specific to the site in terms of what they plastic packaging. There are other team members who want to improve and monitor. It’s important that the are champions for environmental targets that are supplier dashboard is simple with realistic and achievable focused (e.g. water, packaging, waste and field based targets. There’s no need to overburden the team as food waste) and others for targets at Worldwide Fruit’s they all still have their day job to do. Environmental own food processing sites (e.g. EMS champion, audits only need to be done once a year after the carbon/energy, food waste and non-food waste). procedures have been set up.

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CASE STUDY 3 WASTE REDUCTION

2 SISTERS FOOD GROUP – Journey • Health and safety managers/coordinators were M&S is committed not only to reducing our own waste but also helping our suppliers to reduce theirs, developed into SHE Managers/Coordinators to environmental sustainability with the ultimate goal for suppliers of sending no waste to landfill and ensuring that all edible food through training and on-going support from the 2 Sisters Food Group (2SFG) supplies M&S with a Group Environmental Improvement Manager. Every surplus finds its way to a human plate. range of poultry, chilled prepared meals, pizzas, site has at least one designated environmental In 2012 M&S achieved our target of sending no waste to landfill from our stores, offices and warehouses in the UK and biscuits and bakery products. They have 22 resource as responsible person(s) and accountability Republic of Ireland4. Our ongoing targets are ambitious: halving our food waste by 2025 and supporting suppliers to manufacturing and processing sites within the has been assigned to leadership. reduce their food waste by 20% in the same period. As part of our commitments as members of Courtauld 2025 and UK and Ireland. In recent years they have taken various steps to improve their environmental • Continuing to upskill employees and grow Champions 12.3 (UK sustainable food production initiatives), we expect suppliers to be playing their part and following 5 performance and sustainability. In late 2018 the environment and sustainability knowledge the process to ‘target, measure & act’ and the waste reduction road map. company decided a fresh approach was required throughout the business. to continually improve performance and further • Along with the new Environmental Management promote the environmental agenda. System, these changes are helping to improve 2SFG’s ? WHAT DO WE MEAN BY ZERO WASTE? sustainable practice and objectives against their ACTIONS TAKEN environmental KPIs. The aim is that zero waste produced by a company products and processes to eliminate hazardous • Re-developed their Group Environmental is being sent to landfill sites. properties that make the ‘waste’ unusable and Audit process, based on M&S guidelines, to enable RESULTS ACHIEVED considering the whole life-cycle of a product to find them to better assess each site’s environmental • Improvements has been made in many of their This requires a total re-think of the concept of waste, ways to prevent waste in the design stages as well as performance and help to identify where they sites. For example one of their pizza sites achieved to be thought of instead as a ‘residual product’ or a need to focus attention in order to bring about a 9% decrease in energy usage from 2019 to 2020 ‘potential resource’, which can be returned as inputs in processing and transport. We expect that every overall improvement. as a result of efficiency improvements. to either natural or industrial systems. Progress first tier M&S supplier is working towards zero waste towards this goal requires creative thinking to see to landfill. This section will help you take steps to • Introduced a central structural change in • Across the group, they have achieved progress in how ‘waste’ can be reused or recycled, to redesign reduce your waste. Environmental Leadership so that Environment their environmental KPIs, including a reduction in is managed centrally through a Group team. food waste to 3.45% of production in mid-2020, compared to 4% in 2017. KEY FACTS SHE Environmental IEMA Environmental introduction Evolution Corporate Data IEMA Approved SHE Management to workforce/ Environmental LANDFILL. The quantity of waste going to KEY DRIVERS for reducing the waste to landfill 2018 Members Gathering Training Centre Academy System Rebuild managers course audits landfill in the UK is decreasing and the amount include government landfill taxes. As well as cost being recycled and used for energy recovery is savings there are significant opportunities for increasing, however, the volume of waste still increased factory efficiency, new jobs in waste being sent to landfill is staggering. In 2017 it was recovery, as well as getting ahead of competitors Continual Improvement noted that we only have around 6 years of landfill on this key environmental issue. capacity left in the UK. Since the landfill tax was SAV INGS AND NEW INCOME STREAMS. introduced 1996, the number of landfill sites Prevention of food and packaging waste have reduced dramatically. So this is not just generates savings and the possible income a sustainability issue but a capacity one also. USEFUL LINKS AND RESOURCES FOR EMS from waste recovery can also be significant7. • WRAP ‘Your Guide to Environmental Management Systems’ FOO D WASTE. Approximately one-third of all https://www.wrap.org.uk/sites/files/wrap/WRAP%20EMS%20 MAN Y COMPANIES HAVE MADE A food produced in the world is lost or wasted6. X guide%20Mar2015.pdf COMMITMENT TO ZERO WASTE TO LANDFILL. • Netregs (www.netregs.gov.uk) and Environment Agency This equates to: $984bn in economic losses (www.environment-agency.gov.uk) provide information on globally per year and >£19bn worth of food LOCAL LEGISLATION. All information regarding environmental legislation and best practice. waste in the UK every year. waste and food waste should be considered • The Institute of Environmental Management & Assessment keeping in mind the regulations and legislation (IEMA) is the professional membership body for promoting best Annual food waste in the UK practice standards in environmental management, auditing and of the region you are in (England, Scotland, Wales (10m tonnes) is the equivalent of assessment for all industry sectors. http://www.iema.net/ and Northern Ireland) as well as broader UK laws, • The Carbon Trust offers a variety of solutions for companies filling Wembley Stadium or the laws of the country the site is based in. of all sizes to improve energy performance. There are tools for estimating your carbon footprint in addition to guidelines on nine times over. In the UK these include The Environment Act Energy Management Systems. And 70% of that could be avoided. (Wales) 2016, Waste Regulations (Scotland) 2014, www.carbontrust.co.uk The Food Waste Regulations (Northern Ireland) • Certification Bodies e.g. Global Trust, BSI, LRQA will provide The amount of resources that go into this wasted 2015. For example SEPA (Scotland) have much guidance and training on the implementation of Environmental food equates to significant savings for businesses and Energy Management Systems. more stringent regulations for food waste. if this issue can be tackled. The environmental • EAUC ‘Green Directory’ provides a list of associated members and suppliers to the EAUC of sustainable products. impact would also be very significant, as eliminating http://www.eauc.org.uk/green_directory?filter=1&all=1 UK food waste is estimated to have the same impact as taking 1 in 4 cars off the roads – preventing 15 million tonnes of greenhouse gases.

4 Excludes M&S BP Connect stores, M&S Railway stores, service stations, airports and hospitals. 5 https://www.wrap.org.uk/food-waste-reduction-roadmap 6 According to WRAP’s research and estimates compiled by the Food and Agriculture Organization of the United Nations (FAO). www.wrap.org.uk 7 Price indicators can be found at www.letsrecycle.com/prices 10 11 ENVIRONMENTAL

IMPLEMENTING A WASTE REDUCTION/ WHAT ARE THE ALTERNATIVES TO LANDFILL? ZERO WASTE TO LANDFILL STRATEGY Get The Waste Hierarchy8 sets out five steps for dealing with waste, with the options closest clear to the top of the diagram having the biggest positive environmental impact, placing SCOPE OF THE INITIATIVE ‘prevention of waste at source’ above diversion of waste from landfill to alternative 1 • Identify the key drivers as this will impact how you monitor and • Set clear policies (aims and objectives) with achievable deadlines. report progress and which stakeholders you engage with. waste treatment technologies9. • Alloc ate necessary financial and time resources needed. • Decide on the definition (e.g. allowing 1% residual waste from • Develop KPIs to measure progress. recovery10), coverage of zero waste to landfill (e.g. production facility, distribution, head office or total supply chain waste) • Communicate with employees and provide opportunities and geographical boundaries. for feedback.

REDUCE/PREVENTION Reduction in waste of raw materials, ingredients and product arising is the X biggest win and top priority, through using less material in design and

manufacture of products and packaging, keeping products for longer, MOST manufacturing more efficiently etc. OPTION PREFERABLE WASTE REVIEW RE-USE 2 A ‘current state map’ at each site includes: • Seasonality or demand peaks Products/components that aren’t waste are used again for the same purpose. • Current waste collection systems • Cont ingency requirements (e.g. planning for PREVENTION - Redistribution of edible food to people breakdowns) - Sent to animal feed • Volume of waste generated • Composition of waste and detailed compositional • System constraints (e.g. not carrying waste and product in the same vehicles) RECYCLE analysis of key waste streams e.g. quantity of Waste materials are reprocessed into products, materials or substances avoidable food waste and causative factors, that can be used, for the same or different purposes. composition of waste packaging etc. - Waste sent to anaerobic digestion - Waste composted

RECOVERY Waste is serving a useful purpose by replacing other materials for a particular function (e.g. creating energy). DEVELOPMENT OF THE NEW SYSTEM

WASTE - Incineration of waste with energy recovery 3 • Talk to waste management companies about • Try to minimise product damage during possible ‘off the shelf’ solutions (but ensure they production (e.g. non-invasive temperature DISPOSAL are following the waste hierarchy because ‘how’ monitoring technologies, for which capital The ‘last resort’ of the hierarchy. zero landfill is done can give varying costs will be paid back by savings on waste).

- Waste incinerated without energy recovery. LEAST OPTION environmental benefits). - Waste sent to landfill. • Analysis of product rejects, packing line PREFERABLE - Waste ingredient/product going to sewer. • Identify motivating ‘quick wins’ such as start-ups and changeovers can give improving segregation in existing recycling recommendations for reduced waste. systems to increase quantities (segregating • The last 5% of waste is often the most and colour coding bins and providing fewer problematic and can incur costs to divert from bins for landfill can help). landfill so potentially problematic wastes • Preventing avoidable waste is key by talking should be flagged up as early as possible to P Involve R to purchasing teams, product development, provide time to discover and test options. REDISTRIBUTION OF E Y INCINERATION AT A ‘WASTE F R different transit packing and supply chain teams. E USABLE SURPLUS: There are ALTERNATIVES A • Prioritise employee engagement and R S FOR ENERGY’ PLANT: R S teams organisations such as Fareshare, E E The combustion of organic • Find ways to change packaging to decrease waste training so that everyone knows how they Prioritise D TO LANDFILL C Company Shop, Community Shop E substances contained in waste and also change to more easily recyclable can make a difference and what materials N employee

and Neighbourly who will redistribute E R materials to produce energy. materials. can/should be recycled. E engagement your surplus food to charities H By-products are ash and flue gas. W • Identify the best ways/equipment to recycle or to tackle hunger However this is NOT the most breakdown specific waste streams. in the UK. environmentally beneficial option and should be avoided where possible, RE-USE OF RAW MATERIALS: striving for This could include reusing pastry alternatives. trimmings, using offcuts as TRIAL ingredients in other product Test run the solutions, both to see if they will be feasible on a bigger scale, identifying any ranges or selling surplus 4 issues but also to provide evidence to raise awareness and encourage take up by the business. raw materials to another At this stage of initial small scale implementation it is important to provide staff training and company. For example, PYROLYSIS: encourage employees’ contributions, to amend and communicate SOPs, keep track of savings one of our suppliers Thermochemical and compare with what was expected. used left over decomposition of olives to make organic material a tapenade. at elevated temperatures without oxygen. ROLL OUT OF NEW SYSTEM ANAEROBIC MECHANICAL DIGESTION: 5 After a successful trial the solution can be fully implemented across the business. BIOLOGICAL Microorganisms break TREATMENT RECYCLING: down biodegradable Processing used COMPOSTING: material in the absence of (MBT): materials BIODRYING: Decomposition of oxygen, to produce methane Combines a sorting into new A pre-treatment biodegradable waste, (which can be used to produce facility with a biological MONITORING AND FINE TUNING method to remove which if done in a energy) and solid residue (which treatment such as products. Ongoing monitoring is needed to ensure solutions are embedded in working moisture and controlled way can once treated can be used as composting or 6 therefore weight produce a safe material fertiliser).(Particularly useful with anaerobic digestion. practices and that a continual improvement culture is adopted. from biodegradable that can be used to improve high waste ingredients e.g. onions waste. the fertility of land. and carrots).

AUDIT 7 External auditing is recommended to communicate a level of independence in the claims of achieving zero waste to landfill.

8 Transposed into UK law through the Waste (England and Wales) Regulations 2011 and is also set out in the revised EU Waste Framework Directive (Directive 2008/98/EC). 10 There’s usually a small amount of non-recyclable or recoverable residual waste from waste treatment/ recovery options and 1% of product in this state is allowed within M&S’ definition

9 For example, with food and drink waste, waste prevention results in an emissions impact of -3,590 KgCO2e per tonne of waste treated, compared to -89 for energy recovery (combustion), -39 for of Zero waste to landfill. composting and +450 for landfill. Average plastic film also shows the same trend with an emissions impact of -2,591 for waste prevention compared to -1,450 for closed loop recycling and +34 for landfill. 12 13 FOOD WASTE REDUCTION

Within the overall topic of waste, M&S places a particularly high priority on reducing food waste. One of the 2015 UN Sustainable Development Goals is to halve per capita global food waste by 2030 and reduce losses along production and supply chains (UN SDG 12.3). The implementation of this goal has been backed up by The Global Food Loss and Waste (FLW) Accounting and Reporting Standard which shows how companies can measure and report food waste and ‘Champions 12.3’ which is a global coalition to mobilize action and progress towards the goal. The UK Food Waste Reduction Roadmap, produced by WRAP, gives resources to help companies to apply this best practice, using the three steps of ‘Target, Measure, Act’.

A key step in making progress is to improve your measurement and reporting of food waste, to give focus to your prevention strategies. This includes reporting overall food waste in tonnes, breaking down measurement and reporting by material type (food – including all processed, semi-processed or raw materials intended for human consumption and inedible parts – bones, pits/stones), destination (e.g. anaerobic digestion, composting etc) and defining the boundaries of your measurement (food category, lifecycle stage, geography and organisational units included). Most reporting begins with food waste data and progresses to ‘in process’ mapping, which helps to work out where to take action on food waste.

CASE STUDY Top Tips

CRANSWICK’S food waste • There were clearly reduction journey communicated KPI’s for employees Cranswick plc produce a wide range of premium relating to food quality products for M&S, from fresh pork and chicken, waste and they used PRODUCT DESIGN to gourmet sausage and bacon, as well as a range of consistent internal A key focus for M&S moving forward is to prevent waste by designing products with waste in mind. The aim is not cooked meats, premium pastry and Mediterranean communications with only to try to minimise the packaging waste but also to reduce the amount of food that is thrown away by customers. foods. They are recognised as Global leaders in simple messages, in This impacts many aspects of product design including: animal welfare and have set a goal of reaching net multiple languages. zero greenhouse gas (GHG) emissions across their • At their Gourmet Pastry site they invested in upskilling operations by 2040 as part of their ambitious 40 volunteer ‘Waste Warriors’ within the business, so sustainability strategy ‘Second Nature’. that these influencers could take ownership of projects Ensuring that Eliminating avoidable food waste is a key part and put forward their own ideas and solutions. This PORTION SIZE Making sure Better information EXTENDING e.g. introducing in PACKAGING IS of their sustainability strategy. Cranswick’s resulted in a 77% increase of colleagues actively PRODUCTS CAN STORAGE SHELF LIFE, single portion BE FROZEN INSTRUCTIONS for example by APPROPRIATE commitments to the UN Sustainable Development engaging in waste reduction initiatives. packs changing packaging to prolong Goal Champions 12.3 and Courtauld 2025, saw them • The ‘Waste Warriors’ at Gourmet Pastry are just some or using cold storage shelf life set targets to reduce food waste by 50% by 2025 of the 1,500 Changemaker volunteers across the group earlier in production and ultimately to become a zero edible food waste working to activate the sustainability strategy. business by 2030. • They also engaged with their suppliers, including THE STARTING POINT carrying out a hotspot analysis to find out where most It is important that you work with your New Product Development team and technical team, so that they understand • Cranswick used the Food Loss and Waste Protocol food waste was arising and where to focus action. They the impact that they can have on food waste. A significant proportion of food waste occurs in the home and M&S and for reporting food waste, following the UK Food shared learnings between suppliers and encouraged suppliers must work to help customers reduce their waste. Considering the points mentioned above will help with this. Waste Reduction Roadmap to measure and report. suppliers to cut out waste before it arrived at their factory. • This included carrying out a waste composition RESULTS analysis to identify waste, root causes, current • Through colleague engagement programmes and destination and optimised destination, in order empowering Changemakers group wide, Cranswick CASE STUDY to create an action plan. achieved a 58% reduction in their food loss and waste • Measuring food loss and waste was important in 2020 from a 2017 baseline and are on their way to for them to be able to recognise and celebrate zero by 2030. 2 SISTERS FOOD GROUP - Reducing food into sugars, which give the desired bake colour more achievements, communicate goals and results • The business has benefitted from a more engaged and waste through product design quickly, so that the bake time can be reduced, driving across the wider business, as well as using this off less moisture. The new recipe gives a more moist aligned workforce where employees own and drive 2 Sisters Food Group’s Gunstones site makes bakery information to understand where more work business performance. They developed a technical hot cross bun and has meant that its shelf life could was needed. products for M&S. • In addition to their success with food waste, as a innovation and changed the formulation (recipe) of be extended by two days without it going dry or stale. ACTIONS TAKEN founding signatory of The UK Plastics Pact, they have their hot cross buns, in order to extend the shelf life. This resulted in a massive reduction of food waste • Actions were taken to reduce food waste in their so far removed over 1,000 tonnes of plastic across They now use a different flour which contains enzymes during the Easter season, which was a significant waste operations, consistent with the food waste hierarchy. the operations. that are catalysts to fermentation, turning the starch and commercial benefit.

14 15 ENVIRONMENTAL

Check your progress SUGGESTED STEPS TO TAKE TO DEVELOP AND IMPLEMENT AN EFFECTIVE WASTE REDUCTION STRATEGY 4 STEPPING BEYOND o Waste implications are considered in NPD or product and process modifications. A proactive approach to reducing waste is employed.

STEPPING UP o Site achieves zero waste to landfill with maximum 3 volume being recycled, where legally viable.

o Undertaking a cradle to grave audit is highly o Innovative projects and closed-loop processes are recommended, in which the waste producer investigated and are in place where appropriate assesses waste types at the point of production on site and where local solutions are available. down to disposal. Conducting an audit of your contractors yourself can help to build relationship, o Site has made a significant reduction (as a honesty and transparency in waste management. proportion of production volume) and year on Compliance audits are also strongly recommended, year reduction in generation of all types of waste to evidence that your and your contractors’ on site, with activities focusing on the higher environmental legal obligations are reviewed sections of the waste hierarchy. and considered, to reinforce ‘duty of care’. o Site has program in place with raw material suppliers to assist with waste minimisation, o Performance against the waste plan and KPIs is regularly Performance where specific opportunities are identified. reviewed and analysed to review to target improvements o Partnership with a wider industry/sector identify areas for improvement. association working together to reduce waste, This includes tracking trends, such as being a signatory to Courtauld 2025 identifying root causes and solutions UK Plastic Pact or a member of a sector 14 (focusing on closed loop ) and working with association group. suppliers to reduce waste, focusing attention on STEPPING IN solutions higher up the waste hierarchy and linking 2 to lean activities. o Site has identified the types and volumes of waste o Targets set to divert from landfill the remaining site produced on site, disposal companies and routes waste that cannot be prevented – either recycled or (including process waste, food surplus/waste, waste to energy. liquid to drain, solid & hazardous waste) and has Employees are actively involved in waste reduction a monitoring system in place. This is reviewed at o and prevention activities on site and know what least annually. impact they can have, using a variety of o Developed a waste management plan engagement and communication methods. and targets/KPIs have been set to reduce LEGAL/MINIMUM Map food flows identifying wastes and surpluses and prevent waste where opportunities o REQUIREMENTS to show risks and opportunities. An edible food 1 identified (publicly visible on site), with a plan surplus plan is in place with KPIs and data of how to move towards zero waste to landfill. o Site meets relevant local legislation including collection, actively identifying surpluses ‘Duty of Care’ and requirements for Hazardous o Measuring KPIs and implementing best practice suitable for redistribution and seeking to Waste if produced on site (both storage and to reduce waste, with regular reviews to identify obtain highest value from surplus food or food disposal). areas for improvement. waste such as animal feed, composting, anaerobic digestion etc (human consumption preferred). o All waste appropriately stored and disposed of o Main waste management companies acting according to legislation (including waste electrical on behalf of the site are periodically visited o Site is proactively involved to find solutions to and electronic equipment (WEEE) legislation). as appropriate and assessed for compliance. problem materials/packaging challenges and Understand your final disposal sites and engage working with their own suppliers to increase shelf o All waste companies provide licenses and operating contractors and staff. Where possible, site waste life, reduce packaging waste and increase agreements before transactions carried out11. is followed through the process. recyclability. o Documentation retained for waste transaction12. Food waste plan established to maximise prevention, Implementing at least one step change project to (Review your transfer and consignment notes o o food redistribution and recovery, aiming for no significantly reduce waste generation as well on a regular basis and discuss any concerns with food waste to landfill, with a plan for each food as diversion from landfill (e.g. switching contractors. These are legal documents and yet are waste stream. Establish partnerships for distributing food waste to redistribution, closed-loop often completed incorrectly.) Innovate to surplus food fit for human consumption to reduce find solutions processes, new technique for ‘difficult o Site meets relevant regulations on packaging waste13. food poverty in the local area. to recycle’ materials).

11  Waste contractors must have a valid waste carriers licence. You need to check validity and have copies of licenses. The registration format has changed to Integrated Registration so make 12 Waste transfer, consignment notes, waste ticket, duty of care notes, receipt. Specifying waste type, amount, date, treatment, disposal. sure you are familiar with the terminology. CB = registered carrier and broker of waste. B = registered broker of waste. No letters = only registered as a carrier of waste. Service level 13 e.g. Packaging Waste Directive for UK businesses that handle more than 50 tonnes of packaging p.a. https://www.gov.uk/guidance/packaging-producer-responsibilities agreements (SLAs) clearly identify the services offered by a contractor in terms of quality and cost of service. Where third party (sub-contractors) are concerned, an operational level 14 A closed-loop process is where the waste or by-product of one process or product is used in making another product (e.g. waste newspaper recycled to make paper-board). agreement (OLA) needs to be in place and agreed to, to give a clear, concise and measurable description of services. Waste contractors must notify clients if they transport hazardous waste. 16 17 ENVIRONMENTAL

CASE STUDIES TOP TIPS FROM SUPPLIERS IN ACHIEVING ZERO WASTE

Many suppliers have been innovative in their approach, prioritizing reduction of waste, then reuse and recycling rather than simply diverting solid waste to incineration. ADNAMS – Innovative packaging changes and reuse of waste Adnams has been supplying M&S for just over 10 • They pioneered light-weighting their glass bottles REDUCE DISPOSAL years, have been brewing since 1872 and now make by 38% to 280g and the rest of the industry then • Reducing waste at source by working with the • After making huge progress on reducing, 34m pints of beer and 250,000 bottles of spirit a followed, which reduces waste, saves glass costs They have taken an innovative approach to and reduces transport costs and emissions. The supply chain to reduce the thickness of glass reusing and recycling, one of our suppliers year. reducing waste that is specific to their product, supply change created carbon savings of more than 1,100 or plastic bottles/containers or change the worked with a waste company to ensure the chain and by-products. tonnes pa as well as reducing glass waste by over types of materials used in the construction of final residue of waste could be crushed, 1,250 tonnes. containers to make them easier to recycle. ground and converted into a fuel pellet for • 100% of the grain left after beer production is sent specialised energy from waste plants. to East Anglian farmers as animal feed (40% less • The simple change from blue to amber glass bottles • The purchasing team can work on innovations methane produced than feeding on grass). Also saved more than 20% of the product’s carbon footprint. such a sourcing returnable crates for some MONITORING PROGRESS surplus yeast goes to pig feed and waste beer to • They reduced the plastic packaging they used by 80% production elements. • Progress can be assisted by regular data an Anaerobic Digestion waste plant. by moving to cardboard packaging for their cans. • In terms of removing plastics there are many collection and monitoring on recycling, • They made a range of beer exclusively for M&S using • ‘Can-paign’ to use up to 90% recycled content to approaches including removing single-use landfill and hazardous waste. Some suppliers leftover bread (the ‘ends’ of loaves from a M&S make their cans. plastic items, removing shelf-ready plastic have found using a web based system can sandwich supplier, Greencore). Each batch of beer The company has won 10 awards for sustainability in packaging, removing unnecessary plastics increase transparency across a Group. contains 700kg of surplus bread, which is used the last 3 years including its third Queen’s Award for from processing, light-weighting and instead of the traditional malted barley, reducing Enterprise in Sustainable Development in 2020. sourcing plastic alternatives. ENGAGEMENT food waste and producing fewer carbon emissions. • Effectively engaging employees is a key REUSE success factor. This can be done through Dr Andy Wood, CEO of Adnams, said: • Developing ways to reuse materials on-site champions, training sessions, (e.g. cardboard boxes flat packed and reused changing bin types and colours to increase Our company values are rooted in making great products by market traders). awareness and visibility, using posters and “ public charting of progress and celebrating without costing the earth. We’re in it for the long-term and we RECYCLE the success of sites and individuals in the will continue to invest and innovate – to be recognised is wonderful, • Working closely with waste and recycling company newsletter. companies to find an end market for each not only for everyone in the business, but also highlights what is material that needs to be recycled. possible when you put sustainability at the heart of what you do. ‘Used our loaf’ ” • Finding creative solutions and getting the beer range right equipment to enable recycling of specific waste streams at particular sites Clever (e.g. systems to separate plastics or idea! equipment to crush bottles). BARFOOTS – Energy from waste The company operate a fleet of pure electric cars, for some company cars as well as pool cars and vans, which The family owned produce company Barfoots faced are run on the energy generated from sweetcorn waste, the challenge of a large volume (50k tonnes annually) under the strapline ‘Yellow is the new green’. of inedible green waste such as sweetcorn husks. They used to feed this to local cows but there aren’t USEFUL LINKS AND RESOURCES FOR WASTE REDUCTION enough cows in the vicinity to eat the volume that is • UK Government guidance now created. After much research and considering - Guidance on applying the waste hierarchy in England https://www.gov.uk/government/publications/guidance-on-applying-the-waste-hierarchy various options, they invested in an Anaerobic - Guides to understanding your waste responsibilities https://www.gov.uk/topic/environmental-management/waste Digestion (AD) plant, which uses the waste to produce - Environmental guidance for your business in Northern Ireland & Scotland http://www.netregs.gov.uk/ gas and electricity. The power produced was more than • WRAP (the Waste & Resources Action Programme) - Guides, case studies and help can be found at http://www.wrap.org.uk and they expected and is now enough not only to power https://www.zerowastescotland.org.uk/ (Scotland only) the factory but to export and ‘sell back’ more than two - https://www.wrap.org.uk/content/waste-reduction-processed-food-sector thirds of the energy produced to the grid. The site has • WRA P Food Waste Reduction Roadmap helps companies to apply the Food Loss and Waste Standard (FLW). now been 100% energy self-sufficient for 10 years. This website includes a toolkit, UK measurement and reporting guidelines, data capture sheet, reporting template and FAQ document. http://www.wrap.org.uk/food-waste-reduction-roadmap The plant produced other benefits including removing • National Industrial Symbiosis Programme (NISP). Industrial symbiosis brings together industries and organisations from all business sectors to over 5,000 tractor movements from local roads, improving cross-industry resource efficiency and sustainability; involving the physical exchange of materials, energy, water and/or by-products together with the shared use of assets, logistics and expertise. https://www.nispnetwork.com/ producing a by-product which is used to grow crops (reducing the need for fertiliser by up to 60%) and also, by adding heat capture technology, they now have hot water for cleaning and heating offices.

18 19 ENVIRONMENTAL

? FOOD REDISTRIBUTION 4 ENERGY AND EMISSIONS

There are huge opportunities to minimise food in the first place. The impact of any surplus stock waste in food and drink businesses. On average, that is still produced can be reduced by Food production is responsible for one-quarter of the world’s greenhouse gas emissions. Although the preventing 1 tonne of food waste avoids over 4 tonnes redistributing for human consumption through biggest proportion of that is from livestock, fisheries, crop production and agricultural land use, 18% is of CO equivalent. At the top of the Waste Hierarchy working with a range of organisations, from 2 accounted for by supply chain including food processing, transport, packaging and retail15, with food (see pg 12), is Prevent and Reduce, with the most businesses and social enterprises to charities waste emissions as a large part. Many leading businesses are going ‘carbon neutral’, cutting their emissions preferable option being prevent raw materials, or by sending it for animal feed if it is not edible. and reaping the significant commercial benefits from doing so. M&S was the first major retailer to become ingredients, and products from becoming waste carbon neutral in 201316.

The first step to reducing your company’s carbon footprint is to measure the current situation for your business in terms of energy usage and emissions and then create and implement a plan to reduce both, through energy efficiency and other means.

WHAT IS THE DEFINITION OF SURPLUS STOCK? We recognise that energy and emissions is a rapidly changing field and one that is well served through many robust Any food that is intended for human consumption but has not been sent to a customer or used within the factory protocols and industry leading advice. Considering this, this chapter will simply summarise the key resources and and is still edible is classed as surplus stock. This could be finished product, ingredients, WIP or samples information you need to act on your energy and emissions, alongside case studies from our suppliers to inspire you on your journey.

WHY MIGHT YOU HAVE SURPLUS STOCK? There may be several reasons for surplus stock: CASE STUDY • Over-manufacturing by supplier • Partly filled trays • Pre-production run Let’s learn from • Over-ordering by customer • The product does not meet customer • Reduced shelf life/incorrect date code • Underweight product specification, but is still safe to eat applied so cannot be sent to customer each other supply chain, including tree planting and clean stoves • Change to packaging/wrong packaging • Trial/kitchen samples • Product close to Best Before or Use By date TAYLORS goes carbon neutral projects with their smallholder farmers. Switching • Damaged packaging • Quality Control samples • Delisted lines Taylors of Harrogate produces tea and coffee to using renewable energy contracts and changing products, buying 23.5m kg of tea and 6.2m kg of methods of waste disposal played a large role in the green coffee in 2019, from over 70 suppliers across reductions. In 2010 Taylors relocated the port where 25 countries. Since they are heavily dependent on the WHY REDISTRIBUTE SURPLUS STOCK? their tea and coffee lands in the UK. This change environment to grow their products, in 2015 they set meant 205.8 tonnes of CO emissions were avoided Food redistribution can offer many environmental, social, and economic benefits, including: 2 a goal of becoming a carbon neutral business, taking and £100,000 of fuel costs saved in 2018 alone, in - Delivering a commercial return to support margin - Impacting positively on staff morale action to remove as much CO2 from the atmosphere addition to £50,000 saved through improving the - Saving on your waste disposal costs - Enhancing your reputation with your customers as they produce, and they have now achieved their efficiency of their vehicles. As a business it wasn’t - Providing food directly to people in need - Helping achieve your business’s environmental targets target. Following the principles of the carbon hierarchy, just about going carbon neutral but about doing it they have avoided, reduced and substituted carbon in a way that was authentic and connected to their emissions, and then compensated the remainder in a supply chain and through that they’ve also managed WHAT CAN YOU REDISTRIBUTE? unique way that brings direct benefit to people in their to save money in their operations. Suppliers can redistribute the following surplus food items providing they are within life and meet Food Standard legislation. It is important you check with your customer on their specific requirements.

Carbon Neutral Solar Panels introduced on Solar StartedPanels introduced on Opening Startedof Taylors’ Opening of Taylors’ our warehouses at port. our warehouworking withses at port. new Oceworking Building with new Oce Building Activity the Ethical Tea ‘South Garden’. ‘South Garden’. Partnership and United Another the‘very Ethicalgood’ Tea Purpose to improve rated BRPartnershipEEAM and United Another ‘very good’

access to fuel ecient Building. Purpose to improve rated BREEAM TYPE OF SURPLUS PRODUCT cookstoves in Malawi. EXAMPLE Total Total Opening of Taylors' Added fob access access to fuel ecient Building. planted planted new Finished Goods to our printers to cookstoves in Malawi. Total TotalWarehou se which Openingreduce of wastage. Taylors' Added fob access Over production, both in customer packaging and bulk stock Promotion volumes (forecast sales not achieved), stock at manufacturer & DC This saves approx As of 2017 Introduction of planted plantedachieved a ‘very new Finished Goods to our printers to good’ BREEAM 280,000 sheets of 0% of our our car Lift Share Scheme 2 million 3 million Building status. Warehoupaper sea yea whichr, the reduwastece gowastage.es Excess batches and stock at the ‘end of a run’ which can be packed in Minimum batch size creates excess stock achievedequivalent a ‘veryof 26 trees. Thisto Landfisavesll. approx As of 2017 Introduction of

customer retail packaging good’ BREEAM 280,000 sheets of 0% of our our car Lift Share Scheme 2 million 3 million Building status. paper a year, the waste goes Quality rejects which remain legal and wholesome Under-weights/Incorrect viscosity/Incorrect aesthetics equivalent of 26 trees. to Landfill.

2000 2003 2007 2010 2011 2012 2014 2015 2016 2017 2018 2019 2020 Trials or New Product Development (NPD) Stock from pre-production trials or Kitchen samples

Returns to Manufacture (RTMs) including administrative rejects from depots Insufficient minimum life in depot Total Opening of the Began to import Switched our First electric planted2000 ‘Cone Exchange’2003 our tea 2007and 2010 2011 2012 company2014 2015 2016 2017 2018 2019 2020 Electricity Finished product stock packed to utilise redundant packaging Eliminated lines with packaging still in stock Our social coee through contract from Introduction vehicle Opening of our

Enterprise which the north East National Grid to of our Cycle purchased. new state of creates items from to Work the art Tea Coast of Renewables and (temper), is pre-dated and is now surplus, Forecast sales not achieved Scheme. blending Facility Frozen stock destined for chill sales 1 million waste including England instead got our Biomass from our Factory. of the South which is a but is still within the frozen shelf life as per manufacturer’s specification Boiler up and Coast. For 2018 running. BREEAM status Total Opening of the alone this saved Began to import Switched our building. First electric Chilled product that is within shelf life and is suitable for freezing but is at risk Forecast sales not achieved resulting in insufficient life to go into depot/store planted ‘Cone Exchange’ 136,000 Road our tea and Electricity company miles and Introduction vehicle Opening of our of becoming waste. These products will be labelled and sold as frozen. Our social associated coee through contract from On date stock suitable for freezing collected and frozen within shelf life and Enterprise which emissions. the north East National Grid to of our Cycle purchased. new state of sold as frozen creates items from Coast of Started our RenewablSwitchedes and our Gas contract fromto Work Total the art Tea phased National Grid to Renewable & planted waste including England instead got our Biomass Scheme. blending Facility 1 million introduction of introduced Solar Panels at our Surplus WIP from a production run Excess raw materials created during a run or partially made finished product which is a from our Factory. of the South LED lighting toBo iler up Haandrrogate Site – enough to BREEAM status Coast. For 2018be completed running. generate 190,000– enough kWh of to by 2021. Raw materials that do not meet specification or are not required for product Raw material no longer required due to change in customer specification alone this saved electricity a year. Taylorsbuilding. tree planting project 5 million 136,000 Road with TIST in Kenya Alcoholic drinks – check with redistribution partner miles and © Jonathan Gregson associated

emissions. 15 Food production is responsible for one-quarter of the world’s greenhouse gas emissions, Hannah Ritchie. Our World in Data. November 06, 2019. Based on data analysis by Joseph Poore and Thomas Nemecek (2018), published in Science. Started our Switched our Gas contract from Total 16 All M&S operated and joint-venture stores, offices, warehouses and delivery fleetspha aroundsed the world haveNational been carbon Grid to neutral Renewable since &the 1st April 2013.planted introduction of introduced Solar Panels at our

LED lighting to Harrogate Site – enough to 20 21 be completed generate 190,000– enough kWh of to by 2021. electricity a year. 5 million ENVIRONMENTAL

Check your progress 4 STEPPING BEYOND STEPPING UP o Feasibility assessment of potential collaboration SUGGESTED STEPS TO TAKING ACTION 3 projects with other businesses and TO REDUCE ENERGY USE AND EMISSIONS o Energy and fuel audit (by department/process communities for energy and emissions area) and strategy. Audit leads to possible reduction (e.g. community energy schemes, projects planned and implemented. Clear roles, joint ventures for distributed generation). responsibilities and timelines are agreed. STEPPING IN o Ability to demonstrate significant reduction in 2 o Performance management and review. energy use and emissions (Scope 1&2 including Energy efficiency is tracked against refrigerants) against agreed baseline (either Record energy usage. Monitoring and measuring o targets, reviewed, analysed and trends/ absolute reductions or % improvement), as a total site energy consumption against an agreed root causes identified and tackled and % result of initiatives. Potential longer term view CO 2 baseline defined in an initial assessment. (You DEFINITIONS actions taken to improve performance. Cost/benefit of achieving net zero carbon emissions (this could can use fuel and electricity invoices, sub- be achieved through a combination of carbon The GHG Protocol Corporate17. Standard analysis to establish which options are feasible. classifies a company’s GHG emissions meters/smart meters etc and energy use data reductions, on-site generation, green tariffs and into three ‘scopes’ available on the internet e.g. Carbon Trust website). o Carbon Management Plan developed to reduce high quality carbon offsets for the remainder – Scope 1 and 2 are the emissions within the direct GHG emissions (Scope 1&2) (including but a significant amount of actual reductions is Action plan is agreed with target KPIs. boundaries of your company’s carbon footprint. o refrigerants), with realistic and specific The plan aims to increase energy necessary before the use of market mechanisms). PLAN reduction targets (that are science based, Scope 1: Direct GHG emissions occur from sources efficiency and reduce overall energy that are owned or controlled by the company, for aligned with UK and global policy) with o External verification or certification to use. Regular reviews of progress are example, emissions from combustion in owned regular monitoring, measurement and review a recognised standard (e.g. Carbon Trust conducted. Targets may be in absolute or controlled boilers, furnaces, vehicles, etc.; of progress. Targets and performance publicly or ISO 50001). emissions from chemical production in owned terms or relative to output. An effective metering visible. (See Carbon Trust website for Carbon or controlled process equipment. system can help you spot where waste is occurring. Management Plan guidance). Scope 2: Indirect GHG emissions occur from the generation of purchased electricity consumed o Adopt energy efficiency best practice actions. o Staff engagement and communication by the company. Reduction programmes planned and energy with employees about their role in energy RENEWABLE ENERGY Scope 3: Other indirect GHG emissions efficient record of adoption in place. efficiency and carbon reduction, with (an optional reporting category). These are (See the tips on the next page and Carbon Some suppliers buy renewable energy and some have found that clear communication of targets, performance it is feasible to produce renewable energy on site and have been a consequence of the activities of the company, Trust website) but occur from sources not owned or controlled and savings. (e.g. induction, team briefs, able to identify funding sources and other financial incentives for this (in the UK these include discounts on Climate Change by the company, e.g. extraction and o GHG emissions understood and monitored newsletters, notice boards, relevant training). production of purchased materials; against an agreed baseline. This includes all Champions engaged. Levy, Smart Export Tariffs and Renewable Heat Incentives transportation of purchased (RHIs)). Some options also have the additional cost saving significant Scope 1 and Scope 2 emissions. fuels; and use of sold o Renewable energy feasibility assessment benefit of meeting a significant proportion of a factory’s hot Records of structured carbon footprint products and services. conducted with targets in place where water needs. measurement using relevant GHG emission opportunities have been identified for on-site For food factories the most feasible options tend to include: conversion factors. (Carbon emissions measured energy generation or a change in energy in tonnes carbon dioxide equivalent (tonnes CO e) • Combined 2 procurement. Regular reviews. Heat and Power (CHP) are calculated by multiplying activity/usage data electricity whilst also capturing usable heat to warm water in a cooking process for example. generates LEGAL/MINIMUM by an appropriate GHG emissions conversion o Step change project implemented to significantly •  REQUIREMENTS factor. The total of all your carbon reduce energy consumption and/or GHG Anaerobic Digestion (AD) 1 emissions gives your carbon footprint.) emissions with documented reduction metrics, food industry as it recovers energy from food waste is particularly useful in the CO2 and produces a by-product that can be a fertiliser. (e.g. renewable energy on site, waste to energy o Make sure your company is aware of which o Monitor non GHG air emissions and have • energy, GHG emissions and air emissions on site, installation of heat recovery systems, Stov es/boilers a reduction plan in place where a significant pellet form to generate heat. regulations apply to your business and has new technologies to significantly reduce that burn waste wood chippings in impact has been identified e.g. NOx, SOx and systems in place to ensure they are met. energy/refrigerants, upgrading boilers, • Solar particulates. This can include odour and also : Either Solar Photovolatic (PV) panels ovens, dryers and/or fryers). producing electricity which can be used to run o Understand your energy security risks emissions from boilers, generators and transport appliances and lighting or Solar Thermal panels through an initial business risk assessment. ! such as smoke, grit and dust. that heat water. USEFUL INFORMATION AND ORGANISATIONS • Gener al information and advice to help you make energy savings and research potential feasible renewable source you might want to consider. https://www.carbontrust.com/resources USEFUL LINKS AND RESOURCES FOR REDUCING ENERGY USE AND EMISSIONS www.seai.ie http s://energysavingtrust.org.uk/ • ‘GHG Protocol Corporate Accounting and Reporting Standard’ - the widely accepted international standard for how organisations account and report www. emissions. https://ghgprotocol.org/corporate-standard r-e-a.net • Bioma • Carbon Foot-printing Guide https://www.carbontrust.com/resources/carbon-footprinting-guide ss/ Anaerobic Digestion websites for information and useful contacts. www.biogas-info.co.uk • UK Government Streamlined Energy and Carbon Reporting Regulations • https://www.gov.uk/government/publications/environmental-reporting-guidelines-including-mandatory-greenhouse-gas-emissions-reporting-guidance The Renewable Heat Incentives and export tariffs. For UK sites, websites and others can help you look at your potential income once • UK Government Measuring and Reporting environmental impacts: Guidance for Business https://www.gov.uk/guidance/measuring-and-reporting-environmental-impacts-guidance-for-businesses a system is in place. www.ofgem.gov.uk Guidance for Business https://www.gov.uk/guidance/energy-savings-opportunity-scheme-esos • Energy Saving Opportunity: these

17 The Greenhouse Gas Protocol, A Corporate Accounting and Reporting Standard REVISED EDITION https://ghgprotocol.org/sites/default/files/standards/ghg-protocol-revised.pdf

22 23 ENVIRONMENTAL

TOP ENERGY SAVING TIPS FOR FACTORIES CASE STUDIES Great investment

SKEA EGGS – Using various forms TRAINING WORKERS of renewable energy • Help employees to understand the importance of energy saving, the importance of their role in it, how to spot when energy is being wasted and encourage them to fix a problem when appropriate and speak up where an issue needs to be escalated. Skea Eggs has invested in renewable energy, with wind turbines installed in 2008, solar panels in 2012 and 2 biomass boilers in 2015 (providing 44% of total usage REFRIGERATION in 2019). The energy generated heats the offices and • Review temperature control settings at chilled and refrigerated sites and implement follow up actions. contributes to the running of the factory. Their egg • Check if pumps are necessary for circulating refrigerants and if they are, ensure they have appropriate settings for the supply base have also invested or are investing in wind size of the area. and solar systems. • Free cooling systems (utilising cold air in winter months) can lower cost of refrigeration by 30%. • Aim to optimise stock forecasting. Overestimating stock can incur costs of more time in temperature controlled storage.

EQUIPMENT • Ensure all machines are switched off when not in use. DOUBLE H – Producing lower carbon orchids • Install energy meters in the largest energy use areas on site to collect data regularly, to identify where you can optimise performance and efficiency. through on-site heat generation • Insulate steam pipes and ensure pipe runs are as short as possible to reduce heat loss. Double H Nurseries is the largest scale producer of • Optimise heater control systems for ovens, fryers, dryers and water heaters. Phalaenopsis Orchids in the UK. A lot of heat is required • Upgrading boilers, ovens and dryers can be a simple way to save energy. and until 2015, the company used fossil fuels. The • Install variable speed drives on motors, fans and pumps to reduce costs. company MD carefully researched the most efficient way • Review requirement for use of compressed air (using an alternative could result in a saving of up to 50%) and carry out to provide the heating needed whilst reducing costs and compressed air leakage review and follow up actions. carbon footprint, assessing the relevant regulations • Machinery such as stirrers and agitators may only be needed every 2-3 hours rather than 24/7. Using in-house and the boiler and fuel type that would give long term engineers can make set up costs relatively low. sustainability rather than short term payback. After 3 • Consider the potential for use of heat recovery systems. years of careful research, analysis and consultation with community and residents, the company installed a LIGHTING 4.7MW Biomass Boiler that burns recycled wood chips • Replace lighting with fewer tubes and review lighting distribution (distance between tubes). sourced from nearby. It now generates 84% of the heat • Replace existing lighting with energy efficient ones, e.g. compact fluorescent lamps with high frequency ballasts can help the company uses and has significantly reduced their reduce electrical consumption by 80%. reliance on fossil fuels. The local council was very • LED lighting has a number of benefits including potentially reducing energy use by 65-85%, reimbursing original cost supportive, no complaints have been received and the within 12 months, giving 5-50 times longer life expectancy, reducing heat loss (which is important in air conditioned site continue to engage the community through ‘Open areas) and producing no UV light. Farm Sundays’. Although it took a lot of time and effort • Simple procedures such as turning off lights and computer screens when not in use. to get it right, the company is really pleased with their • Make the most of daylight through good building layout and design. decision and the impact it is having on reducing the • Regular cleaning of lamps/fixtures (dirt can reduce illumination by 50%). fossil fuels used from 10.7 kWh per orchid to just 1.7.

24 25 ENVIRONMENTAL

CASE STUDIES

SAPUTO DAIRY - Biomass steam plant ADNAMS –Significant reduction Saputo Dairy UK manufactures around 50,000 tonnes in energy consumption per year of cheddar cheese at its Davidstow Creamery. Adnams has been supplying M&S for just over 10 years, The Creamery uses 100,000 tonnes of steam for milk producing beers and spirits. They were the first brewery pasteurisation, cleaning of process equipment and drying in the UK to calculate their carbon footprint and have whey powders. In 2011 they installed a biomass steam taken many actions to reduce their emissions. plant, burning wood pellets in two 6MWth boilers, with flue • Their distribution centre is BREEAM ‘excellent’ rated and gas recirculation and flue gas heat recovery to maximise made from locally grown hemp and lime bricks which efficiency. The biomass boilers deliver 80% of their steam provide very good insulation, so there is no need for demand. GHG emissions were reduced by about 20,000 artificial cooling or heating within the warehouse. This tonnes or 40% of the company’s current direct emissions. reduction in energy consumption saves over £40k a year The initial investment (about £4m) was cost effective and stops 250 tonnes of carbon being emitted each year. through reduced fuel costs, receiving Renewable Heat Incentives and avoiding significant costs under the • All the steam from the brewing kettle phase is captured European Union Emissions Trading Scheme. to give heat and water, to heat the following brew, reducing their energy consumption by 25%. • 100% of the electricity used in the brewery/distillery is from renewable sources. • All their sites have LED lights which led to a 40% energy reduction and also a carbon, cost, maintenance and replacement reduction.

RINGTONS – Reducing emissions by changing warehouse location Ringtons has been trading tea for over 100 years containers directly to Port of Tyne and warehousing VEGPRO – Various changes to reduce energy consumption and is still a family business. They pack 4.7 million kg locally meant no public road transport before getting to Vegpro’s vegetable processing plant in Kenya was • Controlled exit and entry to cold air areas of tea a year, including supplying M&S’ cafes as well storage. This also led to efficiencies since it enabled them battling with steeply increasing costs, with the cost to limit undesired escape of cold air. as products for the stores. The company made the to use heavier containers, shipping more tea in fewer of grid power increasing by 28.5% in the last 3-4 years. • Using natural lighting instead significant decision to move their storage warehouse containers, as they didn’t have to conform to road weight They have worked hard on energy efficiency, not of grid power where possible. Simple and facility to the Port of Tyne, so that container vehicles limits. Sea transport produces only 10% of the emissions only to reduce their carbon footprint but also to 18 • LED light installations. didn’t have to do the 195 mile trip each way from the of truck transport and in total the move reduced the save production costs. They managed to reduce effective Felixstowe Port to their South Kirby warehouse. Shipping business’ total road miles by 95,212 per year. their average monthly energy consumption by 12% • Reviewing equipment energy-use rating (2016 to 2019) by making a number of changes in their (e.g. compressed air supply and refrigeration), vegetable packing facility, as a result of energy-use upgrading cold rooms and packing areas. Huge audits every 3 years: • Installing company-owned renewable energy transport sources (solar and AD generated power). savings

18 Source: IMO GHG Study. 2009. AP Meiller-Maersk, 2014.

26 27 ENVIRONMENTAL

5 WATER MANAGEMENT

Water is a finite and precious resource, all of life and all businesses depend on it M&S places significant emphasis on understanding charges and trade effluent charges, enables your heavily. Sometimes we live under the illusion that water resources are endless and water risks and impact, reducing water use and company to adhere to essential legislation and also protecting water resources from pollution. This has reduces your impact on the environment. There are we can freely use them as we please, but the reality is that water resources need to included a number of collaborative projects in our also other hidden costs associated with water use, be carefully managed to protect both the quantity and quality available for the agricultural supply chains in water scarce sourcing for example you can save energy costs by reducing 19 20 future. According to DEFRA and the Environment Agency , the food and drink countries, such as with WWF. We want our suppliers, both pumping requirements or having to heat less water. sector has one of the highest rates of water use in the industrial sector in the UK. food processing factories as well as the farming supply This section focuses on giving an overview of the journey 3 chain to take a proactive stance to improve in this area. Envirowise has calculated that the F&D sector’s water usage is 307 million m /year. to reduce water use, some tips for water efficiency in This equates to 24% of the total water consumed by industry and commerce in the The costs for water supply and effluent disposal have factories, details on water recycling and treating effluents UK and nearly 5% of total water consumed in the UK21. risen considerably in the last decade and are likely to and gives a brief description of water stewardship with continue to do so. Reducing the amount of water you use reference to further resources and guidance that will and the quality of effluent saves money in water supply be useful for agricultural supply chains.

Check your progress SUGGESTED STEPS TO REDUCE YOUR WATER IMPACT 4 STEPPING BEYOND o Step change project to significantly improve wastewater STEPPING UP efficiency, management and/or to address waste-water 3 treatment (e.g. wastewater recycling, water recovery system, building on-site storage facilities (i.e. reservoirs), on-site wastewater treatment plants).  IMPLEMENT AND IMPROVE STEPPING IN o Local water stewardship. If the supplier is located in a  Mapping water use 2 o Water mapping/audit of use. water stress area, they need to engage at a catchment on site to identify areas of high use that require level with local agencies/stakeholders (e.g. Environment management. For high users this can be mapped UNDERSTAND, PLAN AND TARGET Agency, other businesses, NGOs, communities, by department with a detailed analysis of usage Catchment Management Authorities) and engage with o Site has a ‘Site water plan’ or environmental impact (water intake vs waste water volumes) with investigation other water users up and downstream, to proactively assessment that covers water. This means there is and action plans where usage levels are identified as manage shared freshwater resources including flood a good understanding of the site water sources and abnormal or where there are unexplained losses. prevention plans for example. It is important to discharge points and an impact assessment has been  identify vulnerable water sources which the carried out covering physical, regulatory and o Water performance management and review. This involves monitoring and measuring water KPIs, business is dependent on and work with other reputational factors to assess water use and pollution with regular meetings for tracking trends, analysing organisations to protect them (see Water Stewardship impacts on wider community and environment (water root causes and identifying solutions to reduce use. section below). outputs include waste water discharge into drains, soak aways and possible spillages). o Implement best practice solutions on water efficiency as part of the action plan and KPIs, with training and o A water monitoring process is established investment to deliver the improvements. for recording water usage and discharge volumes from all sources22 and water quality monitoring where appropriate. o Staff engagement and communication.Employees need This includes measuring water taken into site, water to be involved in water reduction activities and know what SUPPLY CHAIN discharged and water recirculated. their role is in meeting targets. This may involve induction 5 LEGAL/MINIMUM training, training matrix for ongoing training and specific o Action plan and KPIs in place to manage water including  REQUIREMENTS training for key workers applicable to their roles and o Actively supporting suppliers to participate in water 1 reduction targets and actions to be taken with responsibility, stewardship, especially in at-risk watersheds/areas. responsibilities where most relevant to resource required and timescales stated. There should be Site meets relevant local water legislation and holds water use management. Water consumption  o clear accountability within the business for delivering the o Actively supporting agricultural supply chain to improve relevant licenses for water abstraction and trade data is made available to relevant internal water action plan. This should also include procedures for on water efficiency on farms. discharge. and external stakeholders. wastewater generation and management. Investigate o Necessary documentation held: permits for water opportunities in reducing, re-cycling and re-using water discharge, records of quantity and quality of water (e.g. grey water being used for other operations). discharged, licenses/credentials checked Good understanding of site water risks/stresses if effluent is handled by others, water abstraction records o in the catchment area such as flooding, drought to ensure limits are not exceeded. or quality and their potential impact on site ! o Evidence of testing wastewater discharge where required. operations including logistics23.

19 Department for Environment Food and Rural Affairs (2007) Resource use efficiency in food chains: priorities for water, energy and waste opportunities 22 Sources can include purified drinking water, municipal mains abstracted groundwater (wells), surface water (rivers), collected rainwater, recycled grey water. http://sciencesearch.defra.gov.uk/Document.aspx?Document=WU0103_4830_FRA.pdf 23 There are a number of resources you can use to assess if any operations are in areas of water risk, e.g. UK Environment Agency flood risk tool 20 Environment Agency (2013) Food and drink manufacturing water demand projections to 2050, Main Report – EBPLW12033 https://flood-map-for-planning.service.gov.uk/, WWF Water Risk Filter, WRI Aquaduct, Water Footprint network, MAGIC www.natureonthemap.naturalengland.org.uk https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/297233/LIT_8767_4d1fe5.pdf 28 21 Department for Environment Food and Rural Affairs (2007) Resource use efficiency in food chains: priorities for water, energy and waste opportunities 29 http://sciencesearch.defra.gov.uk/Document.aspx?Document=WU0103_4830_FRA.pdf ENVIRONMENTAL

IMPROVING WATER EFFICIENCY IN FACTORIES - TOP TIPS

MEASURE, TARGET AND TRACK • Sub-metering to find out • Set targets and measure • Showing staff graphical evidence of usage in particular where water use is highest. progress against this. areas helps to target specific losses.

ANALYSE • Use the information you have gathered, together with • Your water supplier may offer water audits to check your efficiency discussions with employees, to decide where to target actions. of use or even offer a package to help you maximise your efficiency.

STOPPING THE LOSSES OBVIOUS LOSSES HIDDEN LOSSES • Look for ‘quick wins’ e.g. process tank overflow, broken level probes, process • Take a walk around the site and have a closer look, where might losses be pipework leaks, poor routine maintenance, process design. happening that cannot be seen at first glance? (This might include crate washers, plucking machines, clean in place (CIP) systems, automatic refilling/water dump • Check whether you are using volumes that do not add value. values, extended cycles/poor programming, passing valves) • Check that pipes are well insulated to prevent against frost damage. • Take note of how they are operating and how they should be operating, to see whether they are still working to standard and whether standard settings and programmes are in place. Maybe standards can be improved to be more efficient? • In discussion with the relevant employees you can trial new settings/programmes and test whether it is more water efficient while still achieving the aim of the process.

EDUCATION AND AWARENESS RAISING • Water reduction efforts will SLOWING THE FLOW only be effective if all CONTINUOUS employees understand why WATER PRESSURE HOSEPIPE USAGE TAPS/URINALS IMPROVEMENT they are important and • It’s important to monitor water • Sometimes a hosepipe is being used • Spray taps can reduce water use by 60-70% compared with conventional taps. • To make real progress specifically how their every- pressure. when it isn’t the right tool for the job, • Flow restrictors and aerators save money. you need to measure data, day activities can contribute or where another alternative with analyse the problem, to hitting targets. • You could try reducing it slowly • Use urinals which operate without flush control. Installing controls so that they – check if processes still run less flow could be used. set targets, decide on • A large reduction in water only flush when used (e.g. passive infrared (PIR) sensors) gives a significant water and assign actions (with as effectively. • Reduce the volume/pressure at and cost saving. use can be achieved simply the mains. responsibilities and by changing behaviour even timelines), make changes before you look at changing • Use fittings to optimise delivery and regularly review technology. For example if pressure at point of use. progress. employees are taking nozzles off hoses you can use metering and pressure monitoring to show that doing this actually reduces REDUCING USE the pressure. • Reviewing the use • Review boiler blowdown controls • Installing a Reverse Osmosis unit to a boiler, to purify the in-feed water, of particular pieces with chemical suppliers to ensure can dramatically reduce the need to discharge heated and chemically of equipment will it to only takes place when it is treated water, in order to avoid contamination of boilers. This means sites highlight potentials required, to optimise boiler can reduce water treatment chemical usage substantially and only blow to reduce water use. efficiency and minimise water use. down every 100+ cycles, saving more than 30,000 litres of Gas Oil per year.

RECYCLING WATER • The best way to really drive a step change to dramatically reduce your water usage is to look for where water can be captured and recycled. This is explored more in the next section.

USEFUL LINKS AND RESOURCES FOR WATER EFFICIENCY: • WRAP  – ‘Business Resource Efficiency Guide - Water Minimisation in the Food and Drink Industry’ http://www.wrap.org.uk/content/guidance-water-efficiency-food-and-drink-industry – WRAP’s ‘Ripple effect’ provides many resources for water efficiency https://www.wrap.org.uk/content/rippleffect-resources-page • Wate rwise http://www.waterwise.org.uk/

30 31 ENVIRONMENTAL

WATER RECYCLING AND TREATMENT

You can bring a step change in your water use by considering options for water recycling, re-use and treatment WHERE TO START? instead of the wasteful ‘use and dispose’ approach that is common. Simple water balance for a factory UNDERSTAND THE SITUATION FULLY BEFORE YOU TAKE ACTION

WASTEWATER is a generic term for ‘used water’ and can A key way to understand what waste Inputs BUSINESS MAINS WATER include one or more of the following: BENEFITS water streams exist is to create a Outputs • Efflue nt – wastewater from industry (trade, process ‘water balance’ for your facility. Recirculation Water 3 555 m3/day 3 m /day or commercial operations) The benefits of water re-use include: • What is it? A water balance shows meter steam and evaporation • Sewag e – wastewater from domestic use, likely to numerically where water enters and • Reducing a site’s water consumption – contain faeces and urine. Some component flows leaves the process and its uses in 535 m3/day saving money on water supply 2 m3/day e.g. bathing water may be termed ‘grey water’. between. The volumes and quality liquid INDUSTRIAL/MANUFACTURING PROCESS 537 m3/day 2 m3/day raw materials • Reducing a site’s effluent generation – in products • Rainw ater/stormwater – rain run-off from roofs, of different waste water streams can

saving disposal costs be shown. 3 surface water from hard surfaces. 1 m3/day 5 m /day to atmosphere leaks 489 m3/ • Recovery and re-use of product and/ • Why do it? This will help you to day Any of these may be re-used WASTEWATER RE-USE: or raw materials and/or reduced loss understand and manage water and 495 m3/day 20 m3/day with adequate treatment, depending on whether the of the same effluent efficiently, identify areas with COOLING EFFLUENT 3 environmental and financial cost of the treatment is TOWER TREATMENT SLUDGES 5 m /day the greatest recovery and re-use PLANT sludge • Reduction of ‘hidden costs’ (energy, 3 viable. It is often possible to identify an effluent stream potential and also to help detect 495 m /day tankered chemicals, pumping costs etc) off site from a particular process that could be segregated and leaks. The process in itself may show 19 m3/day 38 m3/day 484 m3/day recovered for re-use with little or no treatment, • Security and integrity of supply immediate water, effluent and cost blowdown to foul to sewer depending on the quality of the effluent and the quality to sewer sewer or river • Improved environmental performance saving options. required for the re-use process. – including reduced demand on water • What does it look like? An example

resources and also reduction of CO2e of a simple water balance for a factory WASTEWATER TREATMENT: When all has been done to Source: WRAP/Envirowise FHC Collection data presentation emissions minimise water use, reduce losses and maximise re-use, is given opposite. the remaining effluent has to be disposed of, often into • What questions do you need to ask to the sewer. Trade effluent consents or agreements are create a water balance? Complete a issued by the water and sewerage company to regulate water and effluent survey to answer A milk processing factory these discharges, and must be complied with. the following questions below: identified an effluent flow of These usually contain limits for flow and pollutants condensate from pasteurisers (e.g. concentration (and possibly load) of chemical QUANTIFYING FLOW amounting to over 1,500 m3/y and oxygen demand (COD) and also suspended solids (SS)). This can be done in a number of ways, costing >£4,500 in water supply, It may be necessary or financially advantageous for listed in order of preference: energy and effluent disposal • Measure directly (using flow meter some sites to have an effluent treatment facility to treat IN OUT costs. This could be easily measurements or the bucket and wastewater to a suitable quality either for re-use or stop watch approach) recovered, treated and re-used for discharge to a watercourse or groundwater (with an • Calculate from other measurements in the boiler house with simple 1 4 Environmental Permit), hence avoiding trade effluent • What are all the points • What are the points • Calculate from manufacturer’s installation of a collection and charges or to pre-treat effluent prior to discharge of water use? of waste water? published information return system. to sewer to reduce charges. • Calculate from typical use 2 5 information • How much water is • How much water is • Estimate from knowledge of the needed at each point? FACTORY produced at each point? process PROCESSES WHAT ABOUT HYGIENE REQUIREMENTS? 3 6 In food manufacture, since the potential for product • What quality of water • What is the quality of QUANTIFYING QUALITY contamination if things aren’t quite right is high and the is needed at each? water at each point? • If effluent quality parameters consequences are serious, suppliers have historically been need to be determined, to reluctant to treat and re-use water. However, the M&S hygiene team confirm whether particular re-use opportunities are viable, it may have reiterated that providing any water re-used that is in direct be necessary to take samples and contact with food is of potable standard and can be proven to be, get them analysed for the specific suppliers can use it in the production facility. Other treated water determinands under consideration. that doesn’t meet potable standards but has still been treated to an • The pollutant load (mass) and concentration of a pollutant in an appropriate level could be used for things such as toilet flushing, effluent can be calculated using truck/yard cleaning etc. Any queries please email: the simple calculations. [email protected]

32 33 ENVIRONMENTAL

ASSESS THE POSSIBLE OPTIONS Guidance Leaflet • Ask: can any wastewater streams be reused directly • Implement the best options, remembering to collect The common sources of wastewater Reducing water use through direct reuse or reclamation Using the water balance you can now assess each without treatment? baseline consumption data first (so the benefits can and their scope for re-use is given and reuse individual wastewater stream to review water usage, be monitored). in WRAP’s report, ‘Reducing water • If not, can any wastewater streams be reused effluent flow and load generation and identify actions use through direct reuse or with treatment? If so, what treatment is required? • Continually review water management. 24 Although it seems there is an abundant supply that could be taken to minimise those. To evaluate and reclamation and reuse’ . of water in England, there are many parts that have been identified as water stressed areas as a result of human demand. The quality requirement may be high, for example, for The natural balance of water is effectively maintained by wholesome water where the risk to human health must be the water cycle, where water is constantly recirculated minimised, or it may be low, such as water for irrigating • For each option identified carry out a complete gardens. Depending on the quality requirements, water: and reused – evaporation from water bodies and transpiration from plants condenses in the atmosphere • can be reused directly, known as direct reuse; or • Also consider rainwater harvesting or greywater and falls back to the earth as precipitation. However, implement effluent treatment and re-use opportunities human demand for water interferes with this natural cycle • may need to be treated before it can be reused, known (e.g. by taking water out of rivers) and places real stress as reclamation. on the environment. By reusing abstracted water where possible, this stress can be reduced. Since the water to be reused is very often wastewater, greywater (see page 9) or rainwater, it usually requires online design and costing exercise to evaluate costs In the man-made environment, reuse is often limited treatment before it can be reused. by the quality and quantity of water available. The quality requirements, such as aesthetic, microbial or The principles of direct reuse, and reclamation and reuse physicochemical properties, will differ depending on the are illustrated in Figure 1. recycling as an option to reduce or replace mains intended use of the water. requires you to compare the quality and quantity of Reclamation and reuse offer some of the best opportunities for improving water efficiency on commercial and industrial sites, often with considerable cost savings, particularly if product or energy recovery is possible. and savings (remember hidden costs and savings) www.wrap.org.uk/rippleffect water needed as inputs with the quality and quantity water use where appropriate. and decide if it is viable and worthwhile. of wastewater flows and take the following steps:

4 OPTIONS DIRECT RE-USE: RAINWATER AND GREYWATER HARVESTING: It’s important to consider the quality of the FOR WASTE Rainwater harvesting (often from roofs) can be an alternative water source for low-quality water uses such water (aesthetic, microbial or physicochemical), as toilet flushing, general cleaning or cooling boilers and can be an effective way to reduce mains water the quantity of water available compared to what’s WATER: usage and costs. The ‘soft’ nature of the water reduces limescale deposits. Careful attention should be needed (and whether storage is needed) and whether given to quality issues, any treatment required (including storage) and the potential for cross- pumping is required to transport the water to the point contamination. Further information in the WRAP guide below. T of re-use. Some common examples of direct re-use include: Greywater includes domestic wastewater from dishwashers, washing facilities (showers and washbasins etc.) • Rec ycling cooling water rather than using but excludes wastewater from toilets and kitchen sinks, which are referred to as blackwater and require it only once. more treatment for safe re-use. Greywater should only be considered for low-grade use and not where T it would have contact with foodstuffs or be released to surface water. It should be reused as • Rec overing final rinse water and reusing it for initial soon as possible with minimal storage to avoid bacterial or fungal growth or odour. rinse in cleaning operations.

• Rec irculating seal water on liquid ring vacuum pumps. One of our suppliers harvests 1 million litres of The pump may also become more efficient if the seal water ‘END OF PIPE’ rainwater a year at their distribution centre is chilled. One drinks manufacturing site recirculated the which they use to flush their toilets 3 seal water through chillers and it saved them >75,000m /y TREATMENT: and to wash out lorries. of water and over £52,000/y. After all has been done to minimise water use, water losses • Coun ter-current rinsing is illustrated below. The product is and to maximise opportunities to re-use water and to carry out first rinsed in dirty water (A) and then in progressively cleaner segregated stream treatment, the remaining effluent has to be discharged. water, while the rinse water flows progressively from the last Treatment at the facility may be necessary or desirable in order to meet standards rinse (D) towards the first rinse (A). for discharge, to minimise trade effluent charges or to allow effluent to be TREATMENT re-used for low grade use e.g. garden irrigation. Effluent treatment can be TERTIARY categorised into 5 main areas, as shown in the diagram below. AND RE-USE: TREATMENT Counter-current rinsing ‘Polishing’ of the effluent Water may need to be treated before re-use, to meet to a required standard, quality requirements of the process/use and the type Fresh SECONDARY possibly for re-use. water of treatment depends on the contaminants present. PRIMARY TREATMENT TREATMENT Might include: Biological treatment • Filtration Product PRELIMINARY OR Removing insoluble Low levels of contaminant to reduce the organic (e.g. microstrainers, PRE-TREATMENT material (suspended pollution load. Naturally sand filtration) • Water with low levels of contamination may be reuse after Treatment needed solids) to reduce loads. occurring bacteria can • Membrane techniques membrane filtration or reverse osmosis. before main E.g. gravity settlement be used to reduce the (e.g. reverse osmosis, treatment, to in a settlement tank or • Materials maybe centrifuged to remove solids e.g. biochemical oxygen ultra filtration) screen out gross clarifier or dissolved demand (BOD) and • Sterilisation and centrifugation with starch recovery and water re-use. solids, balance air flotation (DAF) to chemical oxygen disinfection (e.g. UV flow and make remove suspended • Vehicle wash water can be to re-use again following removal of demand (COD) (and or chlorination or Drain pH adjustments. solids (often with this can be removed as Rinse D Rinse C Rinse B Rinse A solids by settlement for vehicle washing. microbial disinfection) chemical coagulant/ biological sludge from flocculant assistance). • Chemical removal RE-USE High level of contaminants the effluent). (e.g. activated carbon, Waste water with high levels of contaminants will require treatment in an specific ion exchange, Source: Reducing water use through direct reuse nutrient removal) or reclamation and reuse, WRAP effluent plant prior to re-use. An outline of a typical process is given in the diagram to the right. The process techniques required to allow water re-use are carried out at the ‘Tertiary Treatment’ stage.

A list of common treatment technologies and their applications is given in the WRAP report referenced below. SLUDGE TREATMENT This is produced from both primary and secondary treatment and usually undergoes dewatering to DISCHARGE reduce the volume before disposal, with pre- thickening by gravity in batch or continuous flow tanks first. Mechanical dewatering could include centrifuges, filter-belt presses, rotary-vacuum filters, screw presses and filter-plate presses.

USEFUL LINKS AND RESOURCES FOR REDUCING WATER: Reducing water use through direct reuse or reclamation and reuse, WRAP https://www.wrap.org.uk/sites/files/wrap/guidance_doc_3_water_reclaim.pdf

24 https://www.wrap.org.uk/sites/files/wrap/guidance_doc_3_water_reclaim.pdf

34 35 © Van Loveren Fish Eagle Hiking Trail

ENVIRONMENTAL

WATER STEWARDSHIP WATER MANAGEMENT ON FARMS

Surface water sources and aquifers are connected guide a business through the journey of water Since agriculture is the biggest user of freshwater globally (67%), water efficiency for crop production is vital to ensuring systems, so the availability and use of water in one stewardship. This is expanded further in the resources we can continue to operate in years to come. There are many resources you can find online about water management place will impact those in other areas. That is why referenced below. The starting point is to increase on farms, including a number developed by M&S. Water is an important aspect of our Select Farms programme. shared water risks can only be effectively addressed by awareness and water efficiency in your own farm or If you have agricultural supply chains you need to make sure producers have a good understanding of their water use collective action. Water Stewardship is a proactive factory operations. The next step is to engage local and plans to manage it effectively, which will not only be good for the environment but will also save them money, and response to risk and involves efforts to conserve, water management schemes and other water users in ensure their sustainability as a business, especially in water scarce areas. The actions and considerations below are key the local area and finally stepping up to engagement at restore and manage water resources and freshwater in water management on farms. ecosystems in a sustainable manner, by engaging all a regional and national level. stakeholders, including the private sector, in voluntary This can be important for factories, particularly in areas action. Most typically this is at the local/catchment/ where there may be water scarcities. However it is even 1 2 3 basin level but can also include action at the national or more important for agricultural supply chains. CARRY OUT A DEVELOP AN REDUCE THE AMOUNT OF WATER YOU USE global level. WWF has developed a five step ‘ladder’ to WATER AUDIT ACTION PLAN Water efficiency tips include checking for leaks through visual checks (a simple way of to reduce and flow monitoring, pressure management, fitting self-closing trigger working out where, water use nozzles to hosepipes, using dry-cleaning techniques before cleaning with water, re-using plate cooling water for watering down livestock in WWF’s five step ‘ladder’ for water stewardship when and how much water you use) dairy farms and specific advice on water efficiency techniques in irrigation

4 5 6 7 INFLUENCE GOVERNANCE Governments incentivised and motivated HARVEST ALTERNATIVE MANAGING VOLUME AND MANAGE LEARN FROM 5 to manage and invest in water basins SOURCES OF WATER WATER QUALITY OF WASTE WATER FLOOD RISKS CASE STUDIES in a sustainable way. such as collecting rainwater This includes both reducing the volume through land use where practical from roofs for a variety of of dirty water that requires treating and management improvements COLLECTIVE ACTION uses such as washing yards disposal and also managing the water practices have been made Companies, communities, public sector and NGOs are and equipment quality of waste from agricultural 4 engaged together in collection action to address issues. production, to tackle diffuse water pollution e.g. chemical run off and soil/silt run off INTERNAL ACTION Companies take action to optimise internal water governance, improve water efficiency and reduce pollution. 3 If the farm is operating in a water stressed area, they should be engaging in water stewardship activities (see opposite page). Good examples of programmes are WRAP Courtauld projects with WWF and Rivers Trust. KNOWLEDGE OF IMPACT Companies have detailed understanding of the impact they 2 and their suppliers have (including footprint and risk). USEFUL LINKS AND RESOURCES FOR WATER MANAGEMENT ON FARMS

WATER AWARENESS • Good Water Stewardship: Guidance for agricultural suppliers https://corporate.marksandspencer.com/images/plan-a-2015/good-water-stewardship.pdf Companies, their suppliers and customers have (high level) understanding of 1 the global water challenges, and their dependence on high level of freshwater. • ‘Waterwise on the farm’. Environment Agency and Linking Environment and Farming (Leaf) https://archive.leafuk.org/eblock/services/resources.ashx/000/533/575/Waterwise.pdf

• SAI Water Stewardship in Sustainable Agriculture. ‘Beyond the Farm towards a catchment approach’ and ‘Farm and Catchment Level Assessments’ https://saiplatform.org/our-work/reports-publications/water-stewardship-for-sustainable-agriculture/ https://saiplatform.org/our-work/reports-publications/water-stewardship-for-sustainable-agriculture-farm-and-catchment-level-assessments/

USEFUL LINKS AND RESOURCES FOR WATER STEWARDSHIP

• Water Stewardship Journey for Business with advice from WWF and M&S https://www.wwf.org.uk/what-we-do/projects/water-stewardship USEFUL LINKS AND RESOURCES FOR WATER MANAGEMENT (Scroll down this page to find the link to download this resource) RISK MAPPING TOOLS OTHER • Alliance for Water Stewardship • Water Risk Filter http://waterriskfilter.panda.org/ • Water Footprint Network http://waterfootprint.org/ www.a4ws.org • World Resources Institute – Aqueduct. Water risk maps and tools. • CEO Water Mandate http://ceowatermandate.org/ https://www.wri.org/aqueduct • The Rivers Trust • CDP Water https://www.cdp.net/water https://www.theriverstrust.org/projects/water-stewardship/ https://waterwise.org.uk/save-water/ RAINWATER AND GREYWATER HARVESTING • Waterwise https://leafuk.org/farming/simply-sustainable-series • British Standards Institution (BS 8525-1:2010 Greywater systems. • Leaf Code of practice) • WWF https://wwf.panda.org/our_work/water/water_management/ • IGD https://www.igd.com/articles/article-viewer/t/water-use-in-the- REGULATORY ADVICE supply-chain/i/15519 • UK Environment Agency www.environment-agency.gov.uk • Scottish Environment Protection Agency (SEPA) www.sepa.org.uk • Northern Ireland Environment Agency (NIEA) https://www.daera-ni.gov.uk/northern-ireland-environment-agency © Caroline Mackintosh

36 37 ENVIRONMENTAL

CASE STUDIES 6 BIODIVERSITY

BIODIVERSITY: Short for Biological Diversity, this term describes the variability among living BAKKAVOR – Wastewater recycling plant and transfer pumps and an ability to blend recycled and ? mains water to provide consistent process water for the organisms from all sources (land, air, sea, rivers) and the ecological complexes of which they are THE CHALLENGE factory. The water treatment includes ultra-filtering, part. This includes diversity within species, between species, and of ecosystems. Bakkavor’s Meals (previously Cucina Sano) UV disinfection, chemical dosing, chilling to match supplies M&S with fresh prepared Italian ready meals and mains supply and ongoing monitoring of conductivity, ECOSYSTEM: A community of plants, animals and smaller organisms that live, feed, reproduce accompaniments and is based in Boston, Lincolnshire, pH and temperature. and interact in the same area or environment. which is a water stress region. This site faced a serious THE BENEFITS challenge in terms of waste water, with high effluent The benefits of the project have been significant volumes from the factory (400-700m3/day), with no for the company, eliminating waste water tankering and sewer discharge route and limited consent to local water now achieving 73.7% recycled water recovery. This has course. The previous solution was tankering all the resulted in cost savings through recycling and reduced WHY IS BIODIVERSITY IMPORTANT? effluent from the site (approx. 15-20 tankers per day). tankers and increased efficiency. It has also benefited THE IMPROVEMENT PROJECT their community neighbours by reducing noise and They installed a waste water recycling plant on traffic. In 2017, Aquabio was awarded the ‘Water Reuse site, with a high degree of recovery, so that there would Europe Award’ for ‘Most Innovative Water Reuse Scheme’ be only limited discharge to the watercourse, to comply at Bakkavor Meals Boston and the site was also awarded Resources we need Businesses need healthy ecosystems and biodiversity to provide a stable environment with regulations and consent limits. The project was a M&S Plan A Award for Environmental Leadership for to operate and to ensure sustainable supply of essential natural resources and completed in a 10 year partnership with Aquabio. the installation. The installation included additional storage tanks ‘ecosystem services’. Interruption in the supply of these services and resources would be likely to result in unpredictable and considerable costs to business and disruption to production.

GREENCORE – Partnership and innovation Old system New system ECOSYSTEM SERVICES BIOLOGICAL RESOURCES to reduce supply chain water use • Clean and sufficient water resources • Food Greencore is a convenience food company supplying • Bees and insects pollinating crops (need • Medicinal resources and M&S with sandwiches, and other food to go products, many other plants and animals to provide pharmaceutical drugs procuring from a wide and varied supply chain, including the right habitat) • Wood products including paper salad leaves. Previously a considerable volume of water • Natural control of pests and diseases on crops • Breeding stocks was needed for their suppliers to produce salad leaves • Healthy balance of microbes in soil to • Future resources decompose solid waste and maintain using traditional agricultural practices. Working with nutrient cycling and soil fertility their supplier Hazeldene, in partnership they jointly invested and started to grow the leaf hydroponically, which uses • Diverse ecosystems that moderate the 90% less water and pesticides to grow. An additional environmental benefit of this shift is that previously it was necessary effects of flood, drought and contribute to buy from sunny climates such as Spain much of the year, resulting in high food miles but now it can be grown in the UK to climate stability (e.g. wetlands providing natural drainage to reduce flood risk) for 10 months (rather than 5), which has reduced their carbon emissions. • Pollution breakdown and absorption BUSINESS CASE FOR BIODIVERSITY WWF – Partnership and innovation to reduce supply chain water use M&S, other UK retailers and some of our fruit suppliers in South Africa have worked in partnership with WWF on a collaborative supply chain initiative to develop impactful water stewardship in the Grootwinterhoek and Boland Benefits we gain areas of the Western Cape Province. Water stewardship There are a number of benefits to a business positively contributing to is based on working together, beyond the farm fence, healthy ecosystems and biodiversity, in addition to safeguarding the above. to collectively manage catchment issues in a more holistic and proactive manner. The project has involved LEGAL COMPLIANCE HR AND STAKEHOLDER MARKET POSITIONING a number of activities over the past years including: RELATIONS AND COMPETITIVE • Workshops to facilitate peer to peer learning, for • Groups of farms making a commitment to managing • Avoiding fines, legal action and possible loss to reputation ADVANTAGE producers to share examples of initiatives already their land with nature conservation (including water • Positive impact on staff morale, commitment and retention underway, with the input feeding into the stewardship) as a core value. • As customers, consumers and • Incr eased trust and confidence investors all increase their • Delivering ‘Emerging Leaders’ training in communities implementation plan for each catchment area. of the local community, which environmental awareness and • ‘Catchment coordinator’ role supports local institutions to encourage creative thinking about reducing water use. can help with recruitment and expectations of companies, taking action on this can put you and producers in stakeholder engagement, • In the next year, the project will be developing water planning consent a step ahead of your competitors implementation of projects and plans to clear management and implementation plans for each non-indigenous vegetation that takes up catchment to drive effective water stewardship, a disproportionate amount of water. gaining the buy-in of local institutions and producers.

FOR MORE INFORMATION: https://www.wwf.org.za/our_work/initiatives/water_stewardship.cfm (scroll to the bottom of the page for the Breede Catchment Water Stewardship Programme report) 38 39 ENVIRONMENTAL

Check your TAKING ACTION ON BIODIVERSITY Step by progress step SUGGESTED STEPS TO TAKE TO PROTECT 1 AND ENCOURAGE BIODIVERSITY IDENTIFY RELEVANT LOOK UP YOUR LOCAL IDENTIFY: Also consider what could be done in your STEPPING IN STEPPING UP STEPPING BEYOND LEGISLATION BIODIVERSITY • what biodiversity exists on site and how healthy it is SUPPLY CHAIN 1 2 3 in your area (e.g. does the site ACTION PLAN (LBAP) 25 • how biodiversity can and adjoin a river, SSSI, SAC etc) to find out what has LOCAL o Understand biodiversity o Identify and implement o Empower your staff to get be improved on site and any Government and already been reported COMMUNITY in your local area, your projects to encourage involved in local biodiversity (both positive action and local incentive schemes (any protected species, (see ‘What can you do?’ that could be relevant reducing pollution) business’ potential impacts biodiversity on your site. initiatives and/or invite groups areas or sensitive habitats), diagram later in this (e.g. Nature Improvement • potential impacts of your and where biodiversity from the local community to what issues are prevalent, Encourage biodiversity Areas NIAs). operations and how to section). can be improved (including o get involved in your projects what the priorities are and projects among your what you can help with. control this consulting relevant on site. suppliers. This is best done using a site legislation and the Local plan and consulting an Biodiversity Action Plan). accredited ecologist/ biodiversity expert. o Develop a written commitment and investigate possible projects on site.

WRITTEN COMMITMENT 2 Aims and objectives

CASE STUDY 3 INVESTIGATE POSSIBLE PROJECTS Identify a site/area/ If it isn’t within your Draw up a list If possible, have the Agree with senior parcel of land that company’s control, speak of possible list reviewed by a management and could be used to relevant landowner/ programmes that local biodiversity external group CRANSWICK - Improving local biodiversity in a practical manager to determine could be developed officer or charitable the most appropriate application to buy-in before proceeding. on the site (see ideas organisation as well choice based on Cranswick’s Gourmet Pastry ‘Waste Warriors’ teamed encourage If approval isn’t given, later in this section). as the landowner/ budget, local up to take action, supporting biodiversity beyond the biodiversity. identify alternative manager for biodiversity needs, options in supply chain feasibility/ resources and factory gates by collecting 22 bags of litter and installing and/or local community. appropriateness/ likelihood of success. bat and bird boxes in the nearby local habitats. The practicality. business also started a community garden with employees.

4 PROPOSED PLAN OF ACTION • Budget and time investment allocated DISCUSS WITH • Parameters of action set ENGAGE CUSTOMER WORKFORCE

CONFIRMED ACTION PLAN IMPLEMENTED 5 • Roles and responsibilities • Timelines

USEFUL LINKS AND RESOURCES FOR BIODIVERSITY

• International Union for Conservation of Nature. • Thomson Environmental Consultants. A UK ecological consultant who Some general information on biodiversity. can advise you on biodiversity issues including action plans, strategy and MONITORING PROGRESS, http://www.iucn.org/theme/business-and-biodiversity audits, and help you achieve specific biodiversity conservation targets at CONTINUED WORKFORCE a corporate, regional or national level. REVIEW, EVALUATION • UK Environment Agency. Provides advice on environmental legislation ENGAGEMENT www.thomsonec.com AND REPORTING TO and awareness campaigns. www.environment-agency.gov.uk • UK Green Building Council. A membership organisation focussed on MANAGEMENT improving the sustainability of the built environment, by transforming Monitor quantitative indicators • UK Department for Environment, Food and Rural Affairs. the way it is planned, designed, constructed, maintained and operated. where feasible to ensure no loss UK Government related biodiversity documents, such as the Natural Mostly focused on new builds but may be able to help with changes of biodiversity or to measure Environment White Paper, case studies and biodiversity offsetting. to current buildings. progress. What improvements https://www.gov.uk/government/organisations/department-for- www.ukgbc.org environment-food-rural-affairs could be made? • M&S Property Biodiversity Guide. https://corporate.marksandspencer. • Swift Conservation. Advice on the potential for using bird boxes com/documents/plan-a-our-approach/mands-property-biodiversity- specifically for swifts. www.swift-conservation.org guide-january2015.pdf

25 SSSI = Site of Special Scientific Interest. SAC = Special Areas of Conservation. Wildlife and Countryside Act 1981. Countryside Rights of Way Act 2000. Conservation of habitats and species regulations 2010.

40 41 ENVIRONMENTAL

WHAT CAN YOU DO? Ideas for action

ON SITE SUPPLY CHAIN

SMALL LOW COST OPTIONS WHAT’S ALREADY HAPPENING? Bird and bat boxes on trees and buildings (specialist Find out if there are any biodiversity projects that boxes can encourage different species), window boxes/ already exist in your supply chain, for example on planters with native flowers, bird feeders, wildlife farming land. Add your encouragement and support. stacks/ insect hotels or hibernacula (stone or log piles for lizards or other small animals to shelter in) are all ENCOURAGE POSITIVE ACTION, good examples. offering ideas and information.

MEADOWS AND PONDS ENCOURAGE DIALOGUE between farmers If you have a small area of grass, turning it into a wildflower in your supply chain and their local councils’ meadow will save money on mowing/maintenance and biodiversity sections, to help them to know what adding a pond can also benefit biodiversity as well as to do to encourage priority species in their areas. providing a peaceful space for staff lunch breaks. 3 tiers of REDUCE POLLUTION Investigate if surface water drains enter a river influence or if sludge spreads onto nearby land. for action NEW BUILDINGS Build biodiversity in at the design stage with landscaping, bird and bat bricks and tiles and living roofs.

GREEN/BROWN ROOFING OR WALLS LOCAL COMMUNITY SENSITIVE BIODIVERSITY AREAS If your site is in an area that has been identified as a sensitive habitat or is nearby a protected species or area, you need to find out what you need to do proactively to protect the habitats. INVOLVE STAFF IN LOCAL COMMUNITY PROJECTS Get involved with biodiversity and conservation PLANTING projects run by the local council or groups26 such as If new landscape planting is an option, where possible cleaning local waterways or conserving, protecting ensure native species common to the area are used, to or enhancing habitats. Involvement could include preserve the natural ecosystem. Native woodland is an sponsorship or direct involvement through staff excellent haven for wildlife. Even small strips of land volunteer days or team building days, as part of on the perimeters of a site can be used for biodiversity working hours. You could also partner with other friendly planting. local companies.

SITE MAINTENANCE INVOLVE LOCAL COMMUNITY Ensure an appropriate maintenance regime is IN YOUR PROJECTS implemented to protect and enhance biodiversity. Community involvement can be mutually beneficial, For example if land is being cleared this should ideally e.g. inviting a class from the local school, cub scouts be done outside bird nesting season (March – August), or youth group or a local group of conservation or if not, special conservation steps should be taken. volunteers to help with a project on your site.

26 National and local. For example WWF, RSPB, Woodland Trust, Wildlife Trust.

42 43 ENVIRONMENTAL

7 ENGAGING STAFF IN APPENDIX ENVIRONMENTAL IMPROVEMENTS SUMMARY OF USEFUL LINKS AND RESOURCES

We have found that success in these efforts not only depends on senior management buy-in but also widespread engagement of the whole workforce. This can be achieved in a number of ways. USEFUL LINKS AND RESOURCES FOR EMS

• WRAP ‘Your Guide to Environmental Management Systems’ https://www.wrap.org.uk/sites/files/wrap/WRAP%20EMS%20guide%20Mar2015.pdf

• Netregs (www.netregs.gov.uk) and Environment Agency (www.environment-agency.gov.uk) provide information on environmental CLEAR COMMUNICATION legislation and best practice. of policies, targets and timelines and how employees can contribute to achieving the goals. Regular meetings, newsletters and use of notice boards to communicate actions, update employees on progress against targets and to celebrate successes. • The Institute of Environmental Management & Assessment (IEMA) is the professional membership body for promoting best Each communication should also involve a specific call to action. Translating targets and progress into more accessible practice standards in environmental management, auditing and assessment for all industry sectors. http://www.iema.net/ metrics can help, such as cost, number of swimming pools of water or number of homes lit by electricity use. • The Carbon Trust offers a variety of solutions for companies of all sizes to improve energy performance. There are tools for estimating your carbon footprint in addition to guidelines on Energy Management Systems. www.carbontrust.co.uk

• Certification Bodies e.g. Global Trust, BSI, LRQAwill provide guidance and training on the implementation of Environmental and Energy Management Systems. ENCOURAGE AND AFFIRM ENVIRONMENTAL CHAMPIONS ‘Green Directory’ provides a list of associated members and suppliers to the EAUC of sustainable products. IDEAS AND INNOVATION Identify individuals who are passionate about • EAUC from the workforce, with structured ways for sustainability, who with appropriate training and http://www.eauc.org.uk/green_directory?filter=1&all=1 them to put forward ideas. Always respond to support from management, can communicate feedback/ideas and you could reward staff whose with the workforce, encourage and promote ideas are implemented with a gift voucher. positive action and generate ideas from the group. For example Cranswick gave influencers USEFUL LINKS AND RESOURCES FOR WASTE REDUCTION the role of ‘Waste Warriors’, who were very successful in encouraging progress amongst • UK Government guidance their colleagues. - Guidance on applying the waste hierarchy in England https://www.gov.uk/government/publications/guidance-on-applying-the-waste-hierarchy - Guides to understanding your waste responsibilities https://www.gov.uk/topic/environmental-management/waste RECOGNISE AND REWARD ENGAGEMENT INDIVIDUALS AND TEAMS - Environmental guidance for your business in Northern Ireland & Scotland http://www.netregs.gov.uk/ who have contributed to achieving targets INVOLVE EMPLOYEES IN DECISION • WRAP (the Waste & Resources Action Programme) (e.g. vouchers, employee of the month etc) - Guides, case studies and help can be found at http://www.wrap.org.uk and For example Dawnfresh gives the ‘Golden Gun’ MAKING AND PROBLEM SOLVING, award to the team that achieves the highest directly and through worker forums. For example, https://www.zerowastescotland.org.uk/ (Scotland only) before implementing a new procedure such as efficiency in water use while still maintaining - https://www.wrap.org.uk/content/waste-reduction-processed-food-sector hygiene levels. a recycling process, discuss it with the people who will be doing the recycling, or even better • WRAP Food Waste Reduction Roadmap helps companies to apply the Food Loss and Waste Standard (FLW). involve them in writing the procedure. This website includes a toolkit, UK measurement and reporting guidelines, data capture sheet, reporting template and FAQ document. For example Greencore Northampton identified root causes and solutions through employee http://www.wrap.org.uk/food-waste-reduction-roadmap engagement, resulting in reducing waste • National Industrial Symbiosis Programme (NISP). Industrial symbiosis brings together industries and organisations from all to landfill from 82% to less than 3%. business sectors to improving cross-industry resource efficiency and sustainability; involving the physical exchange of materials, CHALLENGES AND energy, water and/or by-products together with the shared use of assets, logistics and expertise. https://www.nispnetwork.com/ HEALTHY COMPETITION between departments or teams, for example leader boards and prizes for performance against breakdown targets and outcomes. ENVIRONMENTAL ENCOURAGE VOLUNTEERING USEFUL LINKS AND RESOURCES FOR REDUCING ENERGY USE AND EMISSIONS TRAINING • ‘GHG Protocol Corporate Accounting and Reporting Standard’ - the widely accepted international standard for how organisations account and report emissions. https://ghgprotocol.org/corporate-standard

• Carbon Foot-printing Guide https://www.carbontrust.com/resources/carbon-footprinting-guide

ENVIRONMENTAL TRAINING WORKSHOPS AND • UK Government Streamlined Energy and Carbon Reporting Regulations https://www.gov.uk/government/publications/ AS PART OF INDUCTION, AWARENESS CAMPAIGNS environmental-reporting-guidelines-including-mandatory-greenhouse-gas-emissions-reporting-guidance using a range of techniques including an induction MORE IN DEPTH You could use external organisations to support pack, videos, presentations and talks, site walk this (e.g. local council waste management ENVIRONMENTAL • UK Government Measuring and Reporting environmental impacts: Guidance for Business rounds and quizzes. This should include main department, The Energy Saving Trust, United https://www.gov.uk/guidance/measuring-and-reporting-environmental-impacts-guidance-for-businesses points of your strategy and targets (e.g. waste TRAINING FOR Utilities (or your local water authority), WRAP disposal, minimising water use and energy KEY ROLES (waste), Water Wise, Environment Agency, Carbon • Energy Saving Opportunity : Guidance for Business https://www.gov.uk/guidance/energy-savings-opportunity-scheme-esos efficiency etc) and introducing environmental Trust (energy saving and cutting emissions), champions, with a chance to ask questions. Global Action Plan (behavioural change)).

USEFUL LINKS AND RESOURCES FOR WATER EFFICIENCY  “ I was really pleased to see Cranswick launch the strategy “ Our environmental training is a key part of our overall • WRAP  – ‘Business Resource Efficiency Guide - Water Minimisation in the Food and Drink Industry’ and I was really encouraged by the engagement from engagement. It has become part of our organisational http://www.wrap.org.uk/content/guidance-water-efficiency-food-and-drink-industry all staff and to find so many people wanting to make culture and regular training helps to inspire new ideas, – WRAP’s ‘Ripple effect’ provides many resources for water efficiency a difference. I quickly realised what a huge impact grow enthusiasm and maintain the momentum of our https://www.wrap.org.uk/content/rippleffect-resources-page we can have if we all work together. ” environmental programme. ” • Waterwise http://www.waterwise.org.uk/ Marcin Malinowski, Waste Warrior at Cranswick Highland Spring Group

44 45 USEFUL LINKS AND RESOURCES FOR REDUCING WATER 

Reducing water use through direct reuse or reclamation and reuse, WRAP https://www.wrap.org.uk/sites/files/wrap/guidance_doc_3_water_reclaim.pdf

USEFUL LINKS AND RESOURCES FOR WATER STEWARDSHIP

• Water Stewardship Journey for Business with advice from WWF and M&S https://www.wwf.org.uk/what-we-do/projects/water-stewardship (Scroll down this page to find the link to download this resource)

• Alliance for Water Stewardship www.a4ws.org

• The Rivers Trust https://www.theriverstrust.org/projects/water-stewardship/

USEFUL LINKS AND RESOURCES FOR WATER MANAGEMENT ON FARMS

• Good Water Stewardship: Guidance for agricultural suppliers. https://corporate.marksandspencer.com/images/plan-a-2015/good-water-stewardship.pdf

• ‘Waterwise on the farm’. Environment Agency and Linking Environment and Farming (Leaf) https://archive.leafuk.org/eblock/services/resources.ashx/000/533/575/Waterwise.pdf

• SAI Water Stewardship in Sustainable Agriculture. ‘Beyond the Farm towards a catchment approach’ and ‘Farm and Catchment Level Assessments’ – https://saiplatform.org/our-work/reports-publications/water-stewardship-for-sustainable-agriculture/ – https://saiplatform.org/our-work/reports-publications/water-stewardship-for-sustainable-agriculture-farm-and-catchment- level-assessments/

USEFUL LINKS AND RESOURCES FOR WATER MANAGEMENT

RISK MAPPING TOOLS OTHER • Water Risk Filter http://waterriskfilter.panda.org/ • Water Footprint Network http://waterfootprint.org/ • World Resources Institute – Aqueduct. Water risk maps and tools. • CEO Water Mandate http://ceowatermandate.org/ https://www.wri.org/aqueduct • CDP Water https://www.cdp.net/water

RAINWATER AND GREYWATER HARVESTING • Waterwise https://waterwise.org.uk/save-water/ • British Standards Institution (BS 8525-1:2010 Greywater • Leaf https://leafuk.org/farming/simply-sustainable-series systems. Code of practice) • WWF https://wwf.panda.org/our_work/water/water_ management/ REGULATORY ADVICE • IGD https://www.igd.com/articles/article-viewer/t/water- • UK Environment Agency www.environment-agency.gov.uk use-in-the-supply-chain/i/15519 • Scottish Environment Protection Agency (SEPA) www.sepa.org.uk • Northern Ireland Environment Agency (NIEA) https://www.daera-ni.gov.uk/northern-ireland-environment- agency

USEFUL LINKS AND RESOURCES FOR BIODIVERSITY

• International Union for Conservation of Nature. Some general information on biodiversity. http://www.iucn.org/theme/ business-and-biodiversity

• UK Environment Agency. Provides advice on environmental legislation and awareness campaigns. www.environment-agency.gov.uk

• UK Department for Environment, Food and Rural Affairs. UK Government related biodiversity documents, such as the Natural Environment White Paper, case studies and biodiversity offsetting. https://www.gov.uk/government/organisations/department-for-environment-food-rural-affairs

• Swift Conservation. Advice on the potential for using bird boxes specifically for swifts. www.swift-conservation.org

• Thomson Environmental Consultants. A UK ecological consultant who can advise you on biodiversity issues including action plans, strategy and audits, and help you achieve specific biodiversity conservation targets at a corporate, regional or national level. www.thomsonec.com

• UK Green Building Council. A membership organisation focussed on improving the sustainability of the built environment, by transforming the way it is planned, designed, constructed, maintained and operated. Mostly focused on new builds but may be able to help with changes to current buildings. www.ukgbc.org

• M&S Property Biodiversity Guide. https://corporate.marksandspencer.com/documents/plan-a-our-approach/mands-property- biodiversity-guide-january2015.pdf

46 Report written by Hilary Murdoch for Marks and Spencer.

With thanks to:

MX Creative Ltd [email protected] – Report Design

Jonathan Self https://www.jonathanself.co.uk – The majority of the photographs illustrating this document (except within case studies and where otherwise stated)

Ann Andrews

Bakkavor Boston, Flamingo Flowers Spalding, Samworth Brothers Saladworks and Worldwide Fruit Spalding for hosting photography visits.

All suppliers who provided case studies, insights, and peer reviews of this document.

Published November 2020