ENTER Footprint Awards 2013 and join the most prominent names in the foodservice sector, at the most glamorous awards programme in the industry, to recognise excellence in sustainability and responsible business across the supply chain.

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The Footprint Awards 2013 is announced:

Environmentally Friendly Logistics Award

Winner: Compass Group UK & Ireland ‘Green and Simple’

Compass implemented the Green and Simple strategy after reviewing some of its key supply routes in order to improve efficiency. By identifying and consolidating some of its core suppliers and allocating a single distribution path Compass was able to enhance the efficiency of its supply routes, and reduced its carbon emissions across Ireland by 1,700 tonnes.

Runner-up: Creed Foodservice

Sustainable Sourcing Award

Winner: Nestlé Professional UK&I ‘Enabling coffee farmers’

The NESCAFE Plan is global and wide ranging including the provision of 220 million disease resistant plantlets to farmers across the globe between 2010 and 2020. A key element to the plan is to provide training to farmers, in partnership with the Rainforest Alliance, to help increase productivity and quality. By sharing this knowledge the farmers are able to continuously produce exceptional beans that they are paid a fair price for, while providing Nestlé with a long term source of quality coffee.

Runner-up: ISS Facility Services Education

Sustainable Use of Natural Resources Award

Winner: Brakes ‘Delivering a sustainable future for foodservice’

Following a review of the supply chain, Brakes decided to build a low environmental impact depot to improve customer service and support the future growth of the company. The £13 million state-of-the-art 200,000 sq. ft. Reading depot has helped to contribute to Brakes’ commitment to reducing CO2 emissions by 25% by the end of the year, and has had a significant impact on the local economy via the creation of 376 new jobs.

Runner-up: London Linen

Innovations in Packaging Award

Winner: Vegware ‘The Gourmet Hot Box’

Vegware’s commitment to creating cradle-to-grave eco-packaging solutions for the foodservice sector was extended earlier in the year with the launch of the Gourmet Hot Box; an entirely re-usable, recyclable, plastic-free sealable container suitable for use in the freezer and microwave. It is made from entirely compostable, natural materials and is the first of its kind on the market.

Runner-up: Delphis Eco

Waste Management and Reduction Award

Winner: Sodexo UK & Ireland ‘Sodexo at Central Manchester University NHS Foundation Trust’

Sodexo provides its client with a full facilities management service and, alongside the client, worked to identify a ‘waste hierarchy’ which formed the basis of a food waste segregation strategy, ultimately leading to a reduction in food waste by 65.5%.

Runner-up: Nestlé Professional

Sustainable Supplier Award

Winner: Vegware

Vegware is the UK leader in sustainable foodservice packaging. It creates, manufactures and distributes a full range of completely compostable catering disposables, all of which are suitable for food waste recycling after use. Vegware packaging is plastic-free, low-carbon, made from recycled or annually-renewable plant materials, and is entirely re-usable and recyclable.

Runner-up: DB Foods with Brookfield Farm

Energy Efficiency Award

Winner: Johnson’s Stalbridge Linen Services ‘Energy Efficiency Investment’

Following a review of its factories, Johnson’s Stalbridge implemented a capital investment programme, aimed at reducing water and energy consumption. £1.3million was spent at its factory laundry in Sturminster Newton, including a new, more efficient boiler to provide steam for pressing; a heat exchanger which utilises the heat from waste water to heat incoming water; and a new 75kg continuous batch washer which uses 50 percent less water than its predecessor. In addition, a state of the art, high powered hydraulic press now squeezes out more water than ever before out of the towels and so saves on energy for drying – currently to be estimated at 10 per cent. A new continuous batch washer has recently been installed at our factory location in Milborne Port, which will reduce our water consumption further by 12.5%.

Runner-up: Dawn Meats

Sustainable Catering Equipment Manufacturer Award

Winner: Foster Refrigeration ‘EcoPro G2’

Foster launched the EcoPro G2 range of refrigerators, a revolutionary new approach to commercial refrigeration that combines the best possible quality, the best possible performance with the minimal impact upon the environment. The EcoPro G2’s “circular II” ducting system has been developed to carefully shape and distribute the air throughout the cabinet interior to ensure the cold air gets to where it is needed, meaning that food stays fresher for longer, preserving quality and minimising waste. Client bills are reduced thanks to the new, highly-efficient, maintenance-free Mullion heater that makes use of effectively waste heat that would otherwise be rejected into the atmosphere. Not only reducing the energy consumption but also reducing the heat rejection on the refrigeration system.

Runner-up: Victor Manufacturing Ltd

Economic Sustainability Award

Winner: BFS Group t/a 3663 ‘Integrating sustainability for economic gain’

3663 has heavily invested its sustainability resources in monitoring, measuring and reducing carbon emissions. Through a programme of sustained innovation and investment in technology to improve the environmental performance of the business, 3663 has achieved total cost savings of almost £20m and a reduction of over 58,500 tonnes in CO2 emissions.

Runner-up: ISS Facilities Services

Stakeholder Engagement Award

Winner: 3663 ‘Sustainability Exec: a vehicle for stakeholder engagement’

The Sustainability Exec comprises representatives from across the business to act as a voice for employees in each area of the company and set business sustainability objectives that reflect the interests of all stakeholders, and keeps a two-way stream of communication permanently open between those stakeholders and company management.

Runner-up: Café Spice Namaste

Social Impact and Diversity Award

Winner: Pret A Manger (Europe) Ltd ‘The Pret Foundation Trust’

At the end of their first day’s trading in 1986 they donated their leftover food to people sleeping rough nearby. This was the start of an enduring commitment to homeless people, with the Pret Foundation Trust donating around £800,000 annually for homelessness projects.

Runner-up: Ch&Co

2013 Community Vote

Winner: Linklaters, City of London

Finalists:

The Bay Fish & Chips

The Spirit Pub Company

The Thatchers Arms

Ode True Food

Special Achievement Award

Winner: Anne Pierce, Chief Executive Officer, The Springboard Charity

Footprint Awards 2012 

In a glittering ceremony that told a story of sustainability, Footprint Awards 2012 at the stunning 8 Northumberland in London, rewarded its winners for their contributions to sustainability and environmental excellence.

Details of the Footprint Awards 2012 winners and runners-up are:

Sustainable Use of Natural Resources Award (sponsored by Huhtamaki)

Winner: 3663, for its Environmentally Efficient Logistics

Research into making its heavy goods vehicles more environmentally efficient led 3663 to implement a number of initiatives both operationally as a business, and working in partnership with suppliers and customers. 3663’s Environmentally Efficient Logistics focuses on sustainable recycled biodiesel and use of transport refrigeration and Telematics technology to improve fleet efficiency, reduce costs and emissions.

Runner-up: The Caterers Linen Supply (The London Linen Group)

Innovations in Packaging Award (sponsored by M&J Seafood)

Winner: Vegware, for zero waste packaging: Vegware and the Food Waste Network

Vegware is the first packaging firm to create a cradle-to-grave solution to transform foodservice packaging into a useful natural resource, not waste. To ensure that its packaging can be diverted from landfill, Vegware started mapping all UK organics recycling services. This developed into its new, free-to-use Food Waste Network, which match-makes any UK business with its ideal local food waste recycling services, helping them save money by maximising recycling.

Runner-up: Nampak

Sustainable Sourcing Award (sponsored by epsys)

Winner: Innocent, for its sustainable sourcing of ingredients

Sustainability has been at the heart of innocent since its conception and the Company believe sustainability is about leaving things a little bit better than when they find them, and that a sustainable business needs to balance the needs of the people, planet and profit. Its 5-pillar sustainability strategy focuses on its main impact areas – from farm to fridge and beyond. This includes nutrition, ingredients, production, packaging and legacy.

Runner-up: CH&Co.

Environmentally Efficient Logistics Award (sponsored by NotBox)

Winner: Brakes, for Driving Down Food Miles

Following a review of its achievements to date, the Brakes Group is committed to a new Corporate, Social & Environmental Responsibility (CSER) strategy, which is now an intrinsic part of its overall business strategy. The CSER strategy is based on five strategic CSER ‘pillars’ to achieve a real and sustainable difference, these include Environment, Responsible Sourcing, Health & Nutrition, Community and Our People.

Runner-up: Sark Island Hotels

Corporate Social & Environmental Responsibility Award (sponsored by Nestlé Professional)

Winner: The Clink Charity prison restaurant

At Her Majesty’s Prison High Down in Sutton, Surrey, prisoner rehabilitation has been underway for a number of years, with selected inmates given the opportunity to operate the prison’s main kitchen, serving fellow inmates and prison staff as a means to gaining training and accredited qualifications in foodservice, food preparation and cleaning through City and Guilds and the British Institute of Cleaning Science. Completion of Level 2 City and Guilds took prisoner chefs to a standard that could not be evolved much further within the environment of the main prison kitchen. The Clink training restaurant concept is a new-breed rehabilitation initiative to evolve prisoner training to a new level of workplace readiness. It is the first and only commercial restaurant to be built inside a working British prison to-date.

Runner-up: The London Linen Group

British Supply Award (sponsored by Footprint Forum)

Winner: BaxterStorey

BaxterStorey has a reputation for using fresh, seasonal, locally sourced produce to provide our chefs with the highest quality ingredients; and recognise the importance of being a responsible corporate citizen. One of the most significant commitments our business makes is to supporting the sustainability of the environment, in particular British farming. BaxterStorey became was the first contract caterer to commit to using 100% fresh meat sourced in the UK.

Runner-up: Dingley Dell Pork

Energy Efficiency Award (sponsored by Dudson)

Winner: 3663

In response to growing environmental, employee and stakeholder pressures, 3663 instigated a programme for environmental improvement. It has seen a reduction in its absolute carbon emissions of 2.1% in the last year, which when added to reductions over the previous three years takes out reductions from the baseline of 2007 to over 20%.

Runner-up: Adande

Best Sustainable Catering Equipment Manufacturer Award (sponsored by CH&Co)

Winner: Adande, for its two-drawer refrigerated unit with hydrocarbon gas

Adande is the only company to offer refrigerated insulated drawer technology, and its new type of drawer refrigeration system for caterers includes several innovations. Drawer runners are located outside the cold area for perfect freezer operation. Seals are hidden inside and cannot be accidentally damaged. The set point for each drawer can be adjusted between -22°C and +15°C, as required. No ice is required for perfect fish storage. In addition to meaningful energy and ergonomic achievements, Adande units will not be sent to landfill at the end of their useful life.

Runner-up: Toasty Products

Best Sustainable Foodservice Installation Award (sponsored by New Generation Wines)

Winner: PKL, for its energy efficient eKitchen launch

PKL improved the energy efficiency of its portable kitchens, which resulted in the launched of the eKitchen. The improvements were designed to reduce energy consumption and improve the insulation properties of the buildings. The project reduces overall energy consumption, increases floor and roof insulation, reduces heat loss through glazing, improves energy efficiency, reduces water consumption and explore feasibility of sustainable resources such as solar energy.

Runner-up: Space Catering Equipment

Commercial Benefit Through Sustainable Practice Award (sponsored by Johnsons Stalbridge Linen)

Winner: Unilever Food Solutions, for its Sustainable Living Plan

The Sustainable Living Plan is a 10-year strategy to embed sustainable values into every part of the Unilever business, which intends to halve the environmental footprint of its ingredients; source 100% of its agricultural raw materials sustainably; and help one billion people improve their health and wellbeing. The plan is unique because it applies to Unilever’s entire portfolio of brands, guaranteeing global change. What is more, the business recognises it has a responsibility across the entire supply chain, ensuring it supports the livelihood of millions.

Runner-up: The Clink Charity

Stakeholder Communications Award (sponsored by Brakes)

Winner: Sodexo, for its stakeholder engagement programme

Sodexo, through its Better Tomorrow Plan – a sustainability strategy to 2020 – intend to improve the Quality of Daily Life of all the people it serves while contributing to the economic, social and environmental development of the communities, regions and countries in which it operates.

Runner-up: Unilever Food Solutions

Waste Management and Reduction (sponsored by Unilever Food Solutions)

Winner: Spirit Pub Company, for its Reverse Logistics Waste Recycling Scheme

Spirit Pub Company, together with foodservice provider Wincanton, developed a reverse logistics solution for recyclable commodities generated at pubs. Pubs now segregate oil, food waste, tins and plastics via a variety of solutions and this is returned back to depot on the back and undercarriage of the Wincanton vehicles. Commodities are then collected from depots. Card, tins and plastics are recycled, oil is used for bio fuel production and food waste is taken for anaerobic digestion and used to generate electricity which can be used to power our pubs. Spirit is encompassing a closed loop solution to their waste management.

Runner-up: Arla Foods

Special Achievement Award (sponsored by BaxterStorey)

Winner: Raymond Blanc, Le Manoir Aux Quat’Saison

Raymond Blanc’s passion and deep down conviction to sustainability in an environmental, social and economic sense seems to be built into his DNA. His nomination in this Special Achievement Award comes as a result of the public pressure he puts on the foodservice industry by being outspoken about the responsibility across the whole foodservice industry to be experts and teachers in sustainability issues.

Runner-up: Terry Reeves, Vegware

Community Vote Award (sponsored by Innocent)

Winner: Harper Adams University College

Voted for by the public, the Community Vote highlights the importance of being able to treat yourself and the environment by making educated choices about where you indulge. Wayne Wright and his team at the Harper Adams Catering Department were put forward because all of their own meat, poultry and eggs are reared, culled and butchered on-site to feed students and visitors. Their importance of buying produce locally and from British suppliers, where possible, was also behind the Award win.

Runner-up: Eversheds London catered by Elior UK

There was also a ‘highly commended’ in this category, which was awarded to Squid & Pear.

Young Chef’s Sustainability Challenge Award (sponsored by Springboard)

Winner: William Kent

William’s comprehension of such an impressive, well-balanced menu submission clearly demonstrates his culinary flare and really stood out from the other entries. Not only is his sophisticated menu carefully considered, but it was the entry which best embraced the social and economic aspects of sustainability as well as technology to optimise operations. William has great ability – definitely one to watch for the future!

To find out more about the award categories go to: www.footprint-awards.com