Working to reduce climate change

Working to reduce climate change

Global warming poses a real threat to the world’s oceans and agricultural land as it reduces our access to high quality, sustainable raw materials. Global agriculture is currently a major contributor to carbon emissions worldwide, which is why we have championed sustainable sourcing and farming for decades. We choose to focus on fish and veg as areas where we can make a real difference.

A growing population means that we need to continually think about how to produce nutritious food in a sustainable way. Every year more than 1.3 billion tonnes of food goes to waste, largely from household waste. Frozen food is a viable solution to lowering food waste, as waste from frozen food can be up to 5-6 times less than that of fresh food*. 

*Martindale, W, (2014) "Using consumer surveys to determine food sustainability", British Food Journal, Vol. 116 Issue: 7, pp.1194-1204, doi: 10.1108/BFJ-09-2013-0242.

Overfishing and pollution affect our oceans

The global demand for fish and seafood continues to rise but overfishing and destructive practices have led to much of the world’s fish stock being threatened. This, as well as climate change and ocean pollution results in tremendous pressure being placed on our oceans. These issues pose a genuine risk to marine life and seafood supply.

Being part of the bigger picture

The UN Sustainability Development Goals (SDGs) have been created to address key global sustainability challenges. Our sustainability targets are aligned to the following SDGs: 2, 6, 7, 8, 12, 14, and 15.

Join us in reducing our collective environmental impact

Eating more plant foods like vegetables, as well as eating sustainably sourced fish is kinder to the environment. That is why we’re continually investing in developing and expanding our fish, vegetables, vegetarian meals and meat-free product ranges.

Here are some tips to help you and the planet stay healthy:

  • Eat a wide variety of foods
  • Eat more plant-based foods, including vegetables
  • Eat more fish and seafood – but make sure it’s sustainably sourced
  • Eat fewer foods high in fat, sugar or salt (e.g., crisps, sweets, sugary drinks) - always check the label
  • Choose healthier fats and oils, such as rapeseed, sunflower and olive oil
  • Only buy what you need – and only cook what you intend to eat
  • Where possible, reuse packaging before recycling it