Reducing Food Production Emissions for a Greener Future

The food production industry stands tall as Canada’s largest manufacturing employer, but it also carries a hefty environmental footprint. According to a study by Poore and Nemecek, 26% of global greenhouse gas (GHG) emissions stem from food production. A notable 18% comes directly from packaging and processing—highlighting the urgent need for change and sustainability in this sector.

Understanding and addressing GHG emissions is covered by three steps or scopes. Scope 1 covers direct emissions, such as fuel combustion in company vehicles: Scope 2 focuses on purchased energy like electricity: Scope 3, poses the greatest challenge, encompassing upstream and downstream activities like raw material processing, food waste, and even employee commutes. Yet, it’s also where impactful change is possible.

Adopting circularity principles offers solutions, transforming waste into opportunities. For instance, switching from single-use packaging to bulk shipping or prioritizing reusable materials can drastically reduce waste. Organizations can also cut energy use through efficient refrigeration systems or optimize water conservation efforts.

Every department has a role in fostering sustainability, from procurement to product development. Collaboration can transform sustainability into a measurable action.

At Borrum Energy Solutions, sustainability is at the heart of their mission. By empowering dwelling owners to reduce their carbon footprint and embrace sustainability while reducing their dependency on the electrical grid, they are doing their part in driving the shift toward a greener, more sustainable future.