Vegan Leaders in Corporate Management

Women eating salad in the office. Sustainable food practices in the workplace. — `Photo by Karolina Grabowska`

Food is responsible for up to one-third of global greenhouse emissions, with meat, especially beef, being the main source of the problem. It also represents 80% of deforestation and 70% of freshwater use. We vote with our forks at least three times a day when deciding what to eat. Therefore, choosing a more sustainable diet is one of the most impactful actions we can take as individuals for the benefit of the planet. This involves choosing food mindfully and reducing food waste, which is crucial for advancing sustainability efforts in the workplace and improving a company's corporate responsibility image. For many, the starting point may not be obvious. That's why we provide an explanation of sustainable food practices below. Read into the details or scroll down to see our checklist of easy-to-implement practices!

1. Food as a burning environmental topic

The typical carbon emissions associated with a meal in northern Europe are approximately 1.7kg CO2e per dish. To meet the UN's 2030 Sustainability Target, our meals should aim for emissions below 0.5kg CO2e. Throughout the entire process, from farming and production to transportation and consumption, the emissions related to our food, which are specific greenhouse gasses, are the culprits behind climate change. This collective impact is known as a carbon footprint.

2. Is it scope 1, 2, or 3, and what about Net Zero?

There are three different categories of greenhouse gas emissions: Scope 1, Scope 2, and Scope 3. The Greenhouse Gas Protocol developed these categories to help businesses and organizations measure and track their progress in reducing greenhouse gas emissions.

Scope 1 covers emissions produced directly by a company in sectors like energy production, manufacturing, transportation, and agriculture.

Scope 2 includes indirect emissions resulting from purchased electricity, heating, or cooling and involves energy providers and utilities.

Scope 3 includes all other indirect emissions in a company's value chain, spanning supply chain, transportation, consumer use, and waste management.

Scope 3 emissions are typically the most significant contributor to a company's carbon footprint, often comprising more than 70% of it. A company's food-related processes - for example, food served in the office and at corporate events - could significantly impact Scope 3 emissions. It depends if the canteen is owned and run by the company itself, or if the service is outsourced to a 3rd party.

Nevertheless, even if food-related emissions may not fit directly into Net Zero's scope, achieving a balance between the amount of greenhouse gasses emitted into the atmosphere and the amount removed or offset, tracking them is essential for sustainable practices. It provides a holistic view of a company's environmental impact, enhances transparency, and ensures long-term adaptability in an evolving market.

3. Carbon labelling

Many of us know that meat and dairy products have significant environmental consequences. Thus, the choice between a beef burger and a plant-based alternative seems straightforward when aiming to diminish our carbon footprint. However, discerning the distinctions between a meal featuring meat and one with fish, or between two vegan options, might not be as evident.

Companies can consider calculating the carbon emissions associated with the food provided in the office cafeteria and at events. Furthermore, they can take an extra step by introducing carbon labeling to assist employees in making more informed and, therefore, more sustainable choices. Numerous environmental agencies offer such services, such as My Emissions or Klimato.

4. It is the protein type that matters the most

When a company is in its initial stages of exploring sustainable food practices in the workplace, it doesn't need to begin with complex solutions. Simply remembering that the type of protein makes the most significant difference is sufficient. This is due to the farming process. Naturally, livestock require more land, water, and nutrients over their lifetime compared to legumes or nuts. Vegan meals are the most environmentally friendly and should be the default option. Additionally, we suggest implementing a no-beef policy since replacing beef with chicken can reduce carbon emissions by more than five times, while the reduction for plant-based choices is even greater, which is even to seven-ten times less.

`Discover more similar insights at Fork Ranger`

It's worth noting that a serving of high-impact vegetable proteins, such as tofu, beans, and nuts, always emits fewer emissions than the lowest-impact animal proteins, like eggs or cod. The choice for environment-conscious companies should be simple.

5. Let’s talk about milk

The average office worker drinks about 1,000 cups of coffee annually. Even if a third of it is served with cows’ milk, it has an enormous environmental impact. What’s more, milk, alongside bread, ranks as one of the most wasted products globally. Thankfully, an increasing number of individuals are considering a shift toward plant-based dairy alternatives. We also encourage companies to make oat and soy milk readily available, ensure price parity if coffee is not provided free of charge, and offer plant-based milk as the default choice. The graphs below represent environmental differences between different milk options.

6. Eat locally and seasonally if possible

"Eat local" and "Eat seasonal" are common recommendations for reducing the carbon footprint of our diets. As previously mentioned, transportation typically contributes only a small portion of greenhouse gas emissions compared to farming. Nevertheless, if the food in a workplace canteen already aligns with planetary diet recommendations, it's worth considering the inclusion of seasonal and local products. This would reduce the energy used for transportation, potentially lower costs of food, and enhance flavor.

7. Prevent food waste

Preventing food waste in the workplace is a responsible and sustainable practice that not only benefits the environment but also conserves resources and reduces costs. One effective strategy is proper meal planning to ensure that food orders align with actual consumption, reducing the likelihood of excess food going uneaten. Additionally, offering flexible portion sizes can help employees choose portions that match their appetite, minimizing plate waste. Regularly monitoring and analyzing food consumption patterns can provide insights for adjustments in menu offerings. Donating surplus food to local charities is another impactful approach, redirecting excess food to those in need.

It's worth noting that approximately 25% of all global food goes to waste, which amounts to a staggering 6% of global greenhouse gas emissions—surpassing the emissions produced by the entire aviation sector!

8. Planetary Health Diet

Numerous health-related myths surround sustainable food choices, with a main concern that a vegan diet may lack essential nutrients such as proteins, calcium, and iron. However, plant-based sources like spinach, almonds, tofu, mushrooms, and lentils are well-equipped to provide it all. According to The EAT-Lancet research, addressing the dietary needs of a future global population of 10 billion people necessitates a substantial reduction in animal product consumption by adopting a planetary healthy diet. This approach, known as the planetary health diet, is primarily plant-based, with the option for limited intake of eggs, poultry, and dairy, and restricted consumption of red meat and sugar. Further, it would result in a 13% reduction in global greenhouse gas emissions compared to the business-as-usual scenario.

`Source Planetary Health Diet EAT Lancet`

9. Sustainable food choices to “offset” corporate emissions

While food choices cannot be officially used as an offsetting mechanism, comparing food emissions to office-related activities can serve as an incentive for employees to follow workplace sustainability policy recommendations.

For instance, a switch from beef to tofu in a curry can result in emissions reduction similar to that of a single train trip from London to Paris. So, when embarking on a business trip, why not opt for a vegan meal?

10. Inclusive menu for all

An increasing number of people worldwide are embracing flexitarianism, representing a conscious reduction in meat consumption. This trend is notably prominent in large urban areas and among younger generations. Consequently, many modern employees already adhere to planetary diets. Moreover, these same employees express a willingness to pass up job opportunities lacking strong CSR policies or contemplate leaving their current positions in favor of more environmentally conscious roles.

It's important to recognize that encouraging small changes can be the most effective means of altering people's habits. Promoting sustainable food choices within the corporate environment can also have a positive influence on employees' decisions beyond their work hours.

Benefits of sustainable food practices in the workplace

Awareness of the environmental impacts of food remains relatively limited, making it likely that most employees will value the company's commitment to promoting sustainability in the workplace and offering transparent food choices. Employees who are already vegan, vegetarian, or lactose intolerant will especially appreciate this effort, as it ensures their inclusion in company events.

By addressing food-related ESG (Environmental, Social, and Governance) policies, the company can enhance its sustainability credentials, reduce its environmental footprint, and bolster its corporate responsibility image. Consequently, it will become a more appealing employer to many and attract new talent.

Checklist

Follow the guidelines below to ensure the implementation of sustainable food practices in your workplace:

Always offer vegan meals, making them the default choice and placing them on top of the menu.
Implement a no-beef policy due to its high environmental impact.
Ensure that at least 50% of dishes served at events are vegan.
Serve plant-based milk alternatives like soy and oat milk as the default options in coffee machines and the office cafeteria.
Introduce carbon labeling to assist employees in making more informed choices.
Plan meals effectively and provide various dish sizes to minimize food waste.
Substitute honey with agave syrup for sustainability reasons. And look for similar environmentally friendly initiatives.
Lastly, engage with vegan employees who can offer valuable insights on how to further adapt sustainable food choices within your company. To stay up to date, join our LinkedIn Group Vegan Leaders in Corporate Management!

The article was crafted with great attention to detail, though it should be noted that it does not hold the formal characteristics of a scientific paper. Sources as a reference:

1. Our World in Data, How much global greenhouse emissions come from food?

2. World Health Organization, Towards healthy and sustainable food systems: agroecology, soil and healthy diets

3. Klimato - Environmental Services, The Challenge

4. World Economic Forum, What is the difference between Scope 1, 2, and 3 emissions, and what are companies doing to cut all three?

5. United Nations, Climate Action

6. My Emissions, Reduce the carbon footprint of your diet

7. Office Coffee Deals, A look at coffee drinkers statistics in the workplace

8. The Eat Lancet, Planetary Health Diet

9. Just Eat, Introducing carbon labelling

10. Euromonitor, The rise of vegan and vegetarian food

11. Engage for good, Cone Communications Millennial Employee Engagement Study

12. Edie, Three in five Brits would switch their job for a more sustainable one, survey reveals