Introduction
In celebration of World Food Day, we invited Planet Mark Member Fooditude to share their sustainability journey and positive impact on the catering industry. As one of London’s leading office caterers, Fooditude has transformed its operations to become more environmentally responsible. Below, they tell their story of change, powered by partnerships and data-driven strategies, as they continue to nurture both people and the planet.
The Evolution of Sustainability at Fooditude
Fooditude has been proudly serving fresh, high-quality meals to London’s office workers for over 15 years. In 2019, Fooditude became a member of Planet Mark, receiving certification that marked a significant milestone in our commitment to sustainability. As we’ve grown, so too has our understanding of the importance of sustainability in our operations.
Initially, our business saw sustainability as a nice to have. However, feedback from our customers highlighted its importance, proving the business case to pursue it. Sustainability has since evolved into a driving force, transforming our operations from top to bottom.
Most notably, in 2022, we hired its first Sustainability Manager to oversee its sustainability initiatives. Since taking on the role, Kate Page has aligned the wider team, senior leadership, suppliers, and partners to drive tangible change.
Sustainability Made Possible with Partnerships
Fooditude faces substantial sustainability challenges. Feeding up to 5,000 office workers daily generates a significant environmental and societal impact, requiring the team to continually prioritise areas where they can achieve the most meaningful reductions.
Strategic partnerships are key to advancing our sustainability efforts. For example, our collaboration with Food Made Good by the Sustainable Restaurant Association has provided us with a hospitality-specific framework centered around ethical sourcing, social responsibility, and environmental impact. These partnerships offer valuable guidance and allow for the exchange of ideas, helping us continually improve and innovate in our approach to sustainability.
Fooditude x Planet Mark: A Partnership for Sustainable Progress
At the forefront of Fooditude’s sustainability initiatives is our partnership with Planet Mark. In 2019, we recognised that despite improving in how we source ingredients and engage with the local community, we lacked a clear understanding of our environmental impact. Specifically, we didn’t have measurable data on factors like carbon emissions. After thorough research and internal discussions, we chose Planet Mark as our sustainability partner.
With a dedicated team, a clear strategy, and the right resources, Fooditude is leveraging Planet Mark’s insights to make a meaningful impact in the catering industry.
“We liked that we could provide Planet Mark with our data, and in return, they would give us a comprehensive report on our emissions, along with tailored recommendations on how to reduce them,” explains Cristina Covello, Head of Growth at Fooditude.
From the outset, Planet Mark felt like an extension of our business. “We share the same goals, they understand our challenges, and our collaboration has been seamless”, Cristina adds. With Planet Mark’s help, we’ve been able to reduce our per-meal emissions year on year and confidently communicate our environmental impact transparently to stakeholders.
Fooditude’s collaboration with Planet Mark extends beyond data collection and reporting. In 2021, the two organisations joined forces with Google to provide free carbon reduction training for SMEs, reinforcing our shared commitment to fostering sustainability within the wider community. And recently Planet Mark further engaged with our kitchen team during our ‘Great Big Green Week’ celebrations.
Nathalie Panayi, Planet Mark’s Engagement Manager, reflects, “It was fantastic to be part of Fooditude’s ‘Great Big Green Week,’ delivering a workshop tailored to their kitchen team. I was encouraged by the carbon-reduction solutions that came directly from the team, and I look forward to continuing our journey towards net zero together.”
Projects that Spark Change
Fooditude is a case-in-point that a business’s sustainability journey doesn’t always come from dramatic initiatives. Progress is often incremental, achieved through small, consistent improvements
Setting the foundations
To make a meaningful impact, you need to understand the problem. That’s why we have set up more robust systems to identify, then tackle, its sustainability challenges. Recording data, and collecting it, helps the team to understand its Scope 1, 2 and 3 emissions.
One area we’ve prioritised in 2024 has been to measure leftover food coming back from customer’s canteens. By analysing this data, we can adjust portion sizes and menu choices. For example, if our food waste data shows that diners at a client site aren’t big fans of coleslaw, the chefs can reduce how much they send over.
Another area where Fooditude has been focusing its attention is choosing ingredients and sourcing more responsibly. In January 2024, Fooditude set a Sustainability Supplier Policy with clear guidelines and minimum requirements from suppliers.
EcoVadis is a software we onboarded into Fooditude in 2024, which helps us to assess our supplier’s sustainability, from ethical employement to carbon footprint. This new system helps us to create more transparency and engagement between us and our suppliers.
The chefs are always on the lookout for innovative suppliers helping make a positive difference. Whether purchasing regenerative flour from Wildfarmed or net-zero farmed rice from Paddi Rice, each partner helps us reduce our Scope 3 emissions.
The road forward
More data, more engagement, more action. Fooditude is ambitious about its future, aiming to serve London’s office workers the most sustainable meals and drinks.
With Planet Mark’s insights guiding us, we’re ramping up efforts to cut food waste, switch to lower-impact suppliers, and reduce its reliance on gas.
Using our 2024 baseline, we’re aiming for ambitious reductions by 2030:
- 90% absolute reduction in Scope 1 carbon emissions
- 40% absolute reduction per meal in Scope 2
- 40% reduction per meal in Scope 3 emissions
- Food waste from client sites cut to no more than 15%, with a 50% reduction across all operations.
Building on the success of our free community meal program at Appleby Blue Almshouse in Bermondsey, we are now planning to expand its efforts across London to help combat local food poverty.
Conclusion: Feeding People, Caring for the Planet
At the heart of Fooditude’s mission is a commitment to nurturing—nurturing people, communities, and the planet.
By focusing on reducing carbon emissions, fighting food waste, and supporting local communities, Fooditude is making tangible progress towards a more sustainable future. With Planet Mark by our side, we’re not just feeding London’s workforce—we’re helping protect the environment for generations to come.
As we look ahead to 2030 and beyond, our dedication to sustainability reflects Fooditude’s team culture centred on the responsibility of feeding people well.
