OUR COMMITMENT TO BETTER SUSTAINABILITY
Environmental Impact Management
At Tiffin, we strive to produce wonderful grab and go food that people throughout the UK love. Today, that means munch munch more than making food that tastes great. The majority of the food loving population care more than ever before about where their food comes from, the people who grow and make it and what impact it may have on the environment when purchasing it. This is why Tiffin are committed to producing great tasting food you can feel good about too.
Each day, Tiffin makes large strides towards better sustainability. Our Tiffin Social Responsibility Committee ensure we are in line with our environmental targets, goals and commitments.
Ethical innovation, welfare and marketing: John Varey. (Head)
Logistics / Co2 control: Steven Gadd.
Procurement: Joshua Smith.
Operations: Hazel Wells.
Human Resources: Lisa Mahoney.
They set guidelines for our sourcing activities, including our food ingredients, and set measurable goals for reducing our packaging, emissions, water and energy use and waste.
Reducing environmental impact
Part of our vision is to grow our business without having a negative impact on the environment.
We want to play our part in tackling climate change and reduce the depletion of natural resources. It makes business sense to reduce our risk by securing sustainable sources of supply for raw materials, to cut costs through reducing packaging materials and higher manufacturing efficiencies, and to appeal to more consumers with sustainable, purpose-led brands.
Our approach; Reducing our environmental impact by securing sustainable sources of supply for raw materials, environmentally friendly chemicals, packaging materials and higher manufacturing efficiencies.
• Tackling global climate change through purchasing where ever possible ‘Forest Stewardship Council’ approved board for our packaging in turn helping to protect our forests.
• Supporting sustainable agriculture through ethical purchasing.
• Investigating way to help reduce Co2 emissions through sustainable menu development. Agriculture being a key focus.
• Helping consumers to recycle more and purchase associated ‘Meal Deal’ options with a lower environmental impact
• Making Tiffin’s manufacturing and distribution more eco-efficient.