Food manfuacturers look to sustainability

Employers are currently consulting on a draft set of National Occupational Standards, which will define the knowledge and skills that all employees should have to make the food industry more sustainable.

Once implemented, the standards will be used to develop qualifications and training programmes aimed at boosting sustainable practices at every level of every food and drink business.

The Food and Drink Federation (FDF) held an event with Improve, the food and drink sector skills council, on Wednesday (21 Jan) to outline the standards. Host Patrick McDaniel, of specialist food and drink consultant RI training, explained how issues such as saving energy and reducing water use, waste and emissions, can all affect the sustainability of businesses themselves.

The way companies tackle sustainability issues can help determine whether a business is efficient and lean enough to survive in the long term, which is of particular importance in the current economic climate.

Angela Coleshill, FDF's director of HR, said: "Given that sustainability is about both improving the industry's environmental credentials and improving efficiency, these standards will have huge long-term economic benefits, which will in turn help to secure our future competitiveness. FDF is fully supportive of Improve's efforts to pull together best practice in this way and welcomes the opportunity for our members to contribute at an early stage."

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