The workplace experience and facility management company has launched a new low-carbon initiative in partnership with Coolfood.
ISS is rolling out the initiative across 38 business and industry sites from 1 October, and healthcare sites in early 2024, which will strengthen its Global Food Sustainability Programme aimed at accelerating a more sustainable future and helping clients fight climate change.
Run by not-for-profit organisation, World Resources Institute (WRI), Coolfood uses science-backed methods to help food service providers around the world lower the climate impact of the food they serve.
ISS joined Coolfood and signed up to the Coolfood Pledge to deepen its commitment to the climate impact of food, and has committed to a 25 per cent reduction in food related greenhouse gas emissions by 2030. ISS will ensure it meets this goal by reporting food purchase amounts by weight each year to track the emissions associated with that food which will also ensure transparency and measure progress.
ISS is also working with Coolfood to introduce its low carbon certified Coolfood Meals into multiple concepts across its business and industry clients – the certification badge-specific plant-rich dishes have 38 per cent lower carbon emissions than the average meal. In keeping with ISS’s ‘Small change, big impact’ approach, the recipes demonstrate how simple it is for customers to make significant changes by effortlessly swapping meal choices, to help consumers make informed, lower carbon decisions.
Linda Cregan, Head of Food Sustainability for ISS, said: “Partnering with Coolfood represents the next step in our roadmap to lower carbon emissions, and ultimately a more sustainable future. We’re thrilled to be bringing such a wide variety of delicious, plant-rich, and expertly crafted recipes to the table for B&I customers this year, and in healthcare very soon. With this initiative, we’re showing how small, active choices can spark a brighter future, and we hope to inspire more customers and consumers with Coolfood Meals each year.”
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