Climate Change Data

CH&CO

Climate Impact & Sustainability Data (2021)

Reporting Period: 2021

Environmental Metrics

Total Carbon Emissions:393.35 tCO2e (2021)
Waste Generated:Over 1400 tonnes of food waste (2020)
Carbon Intensity:1.42 tCO2e per FTE employee (2020); 2.20 tCO2e per FTE employee (2021)

ESG Focus Areas

  • Net Zero
  • Reduce Waste
  • Greenest Supply Chain
  • Corporate Social Responsibility (CSR)

Environmental Achievements

  • 115tCO2e saved from sustainable logistics model
  • 51% reduction in deliveries across open sites
  • Two office sites switched to renewable energy
  • 40% of fleet transitioned to low emission vehicles
  • 38% of central recipes rated as ‘very low’ or ‘low’ carbon
  • Planet Mark Business Certification for 2020 and 2021
  • 0.3 tonnes of waste sent to landfill during London office relocation

Social Achievements

  • Launched enhanced parental policy
  • Renewed commitment to Grow With Us career pathway scheme
  • Increased number of women employed in the upper middle quartile by 9.3%
  • 55.7% of promotions awarded to women
  • 53.7% of new starters were women
  • £1.3m social value contribution certified by Planet Mark

Governance Achievements

  • Achieved 3-star Food Made Good rating from the Sustainable Restaurant Association

Climate Goals & Targets

Long-term Goals:
  • Net zero emissions by 2040
  • 100% animal produce meet high welfare standards by 2026
Medium-term Goals:
  • 65% of raw ingredients from UK or Ireland
  • At least 50% of food and drink from certified ethical or sustainable sources
  • 100% CH&CO suppliers agree to CH&CO EDI policy
  • 100% seafood sustainably sourced
  • At least 50% of non-food product procurement from certified ethical or sustainable sources
  • Achieve 100% electric/hybrid fleet
Short-term Goals:
  • Reduce total energy consumption by 25% per FTE
  • Reduce number of deliveries per site by 20%
  • Zero waste to landfill
  • Reduce food waste by 50%
  • Reduce non-food waste by 25%
  • Increase procurement from MSMEs to 33%
  • Achieve 82% employee retention
  • Pay the Real Living Wage to 100% employees
  • Achieve Gender Wage Equality

Environmental Challenges

  • Limited data on food waste due to pandemic
  • High non-food waste
  • Challenges in tracking supply chain impacts
  • Low board level gender representation (16% female)
Mitigation Strategies
  • Review of food waste audit procedures and development of new monitoring plan
  • Working with clients and suppliers to reduce waste
  • Adoption of Authenticate Platform for supply chain mapping
  • Strategies to improve executive level diversity

Supply Chain Management

Supplier Audits: Monitored by NSF; 81% of suppliers with live certification in 2021

Responsible Procurement
  • Technical accreditation (BRC, SALSA, Safe Contractor) required
  • CH&CO EDI policy
  • Partnership with Bidcorp for sustainable sourcing
  • Support for MSMEs and VCSEs

Climate-Related Risks & Opportunities

Physical Risks
  • Supply chain disruptions
Transition Risks
  • Regulatory changes
Opportunities
  • Development of low-carbon menus
  • Transition to electric fleet

Reporting Standards

Frameworks Used: UN Sustainable Development Goals, Sustainable Restaurant Association’s Food Made Good framework, CDP data framework

Certifications: Planet Mark Business Certification, ISO 50001, ROSPA Gold Award, Safecontractor accreditation, ISO 9001:2015, ISO 14001: 2015, ISO 45001: 2018, ISO 50001: 2011

Third-party Assurance: Planet Mark

UN Sustainable Development Goals

  • 1, 2, 6, 7, 8, 10, 11, 12, 13, 15, 17

Report details how initiatives contribute to these goals

Sustainable Products & Innovation

  • Live Well grab-and-go recipes

Awards & Recognition

  • ROSPA Gold Award