Talking about understanding products with sustainable elements, looking beyond the label

In this episode of Talking Food with Bidfood, we dive into the world of sustainable products with Shelley Franklin-Morris, our Senior Sustainability Manager. From the significance of well-known certifications to the rise of eco-conscious catering supplies, we explore what sustainability and responsible sourcing really mean in foodservice today. Discover how these choices impact the planet, support ethical practices, and shape the future of the industry—plus, get practical advice for making more sustainable purchasing decisions.

Participants

Host: Amelia Russell, Senior Marketing Executive at Bidfresh

Guest: Shelley Franklin-Morris, Senior Sustainability Manager

Timestamps

00:00- Intro

03:24- What is the significance of recognisable certifications like Fairtrade, Rainforest Alliance, Red Tractor, and MSC in the food industry in general and ultimately, for our customers?

05:20- How do these certifications reflect Bidfood’s own commitment to sustainability and ethical practices?

06:17- What are some of the key criteria that products actually need to meet in order to achieve these certifications?

08:42- How do these certifications contribute to tackling key sustainability issues, such as reducing deforestation, overfishing, or unethical labour practices? What kind of difference do these certifications make for the environment and the people involved in producing the food?

10:51- What kind of measurable impact have our accredited products had on sustainability goals? 

13:27- Can you tell us more about some of the other types of sustainable benefits we’re seeing in products, like recyclable or biodegradable packaging, edible bowls, seashell straws etc

15:44- What trends or developments are we keeping an eye on to make sure we’re staying ahead of the curve and continuing to lead the way in the food industry?

16:41- Are there any new accreditations or sustainability programmes we’re currently exploring? And how do you see our product range evolving as we continue to grow our sustainability credentials? 

17:38- So how do we help educate and inspire our customers to prioritise accredited products and those with sustainable benefits?

18:42- For any food service businesses whoa re looking to take the next step on their sustainability journey, what advice would you give them when it comes to making more sustainable purchasing decisions?

20:58- Outro