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Eating for the Planet

Eating for the Planet

Working together for a better future

We are continuously developing our sustainability agenda by considering our role in the world and the impact we have as an organisation. This is how we put sustainability at the heart of how we do business and how we are working towards a future where both people and the planet can thrive.

Facts & figures

A few key statistics which set the context for sustainability at Nomad Foods

  • 30%
    fish species over fished
  • 1.3bn
    tonnes of food wasted annually
  • 39%
    world’s adult population is overweight

Better sourcing

We want to be the recognised leader in fish and vegetable sourcing. This means sourcing our fish and seafood products with care and respect for people and the environment, and ensuring that all our vegetables and potatoes are grown according to third-party verified sustainable agriculture principles.

Better nutrition

We help families eat a more balanced diet. This includes improving the nutritional profile of our portfolio, using our influence to inspire positive choices and implementing strict standards on additives and preservatives.

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Better operations

We are committed to do better whilst minimising our environmental impact. We continually strive to improve our energy, water and waste management, reduce operational greenhouse gas emissions and actively address the impact of our packaging.

Our commitments and targets

We are committed to making real change and have set clear targets, which are aligned with the UN’s Sustainability Development Goals, across our company to be achieved by 2025.

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Nomad Foods Life Cycle Assessment study

Last year, Nomad Foods announced an industry leading study analysing the carbon emissions of our frozen products in comparison to fresh & chilled equivalents. We have now published a third-party technical report for experts to read.

The cradle-to-grave study, conducted by PRé Sustainability, compared 22 of Nomad Foods’ most popular products across Europe, including fish, vegetables and plant-based foods and meals showed that most had an equal or lower carbon footprint than similar products using other preservation methods.

A key reason for these results is the reduction in frozen food waste during the retail and consumer stages, which can contribute significantly to the total carbon emissions of fresh and chilled alternatives.

Related information

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