Our Changeprint
Our Changeprint can be measured through the nutritious, seasonal food we prepare fresh each day, and the reductions we achieve in waste, carbon emissions and energy use across our operations. We integrate sustainability across every part of our business, from the ingredients we choose and the suppliers we partner with, to the way we work with clients and communities, focusing on both reducing our environmental impact and creating positive change. By bringing together robust data and meaningful storytelling, we are able to measure progress, verify our impact and bring people with us on the journey.
Our story
Fooditude has been working to reshape the traditional contract catering model since 2005 through a delivery-led approach that combines fresh, seasonal food cooked from scratch with an efficient delivery service.
As a food business, we recognise that the food system has a significant environmental impact. Our aim is to feed people in the best way we can, providing nutritious, seasonal meals while reducing the environmental footprint of the food we produce and working as much as possible in harmony with nature.
Over time this thinking led us to shift our approach from focusing solely on sustainability to a broader focus on impact. Internally, this helps us engage every area of the business, from chefs and procurement teams to operations and suppliers, in reducing negative impacts while creating positive environmental, social and community outcomes.
In 2019 we joined Planet Mark to begin measuring and managing our carbon footprint and have now reported our emissions annually for seven years. In 2025 we completed our first full carbon footprint measurement across Scope 1, 2 and 3 emissions. As part of Sodexo Group, our parent company, we are aligned with Sodexo’s Science Based Targets initiative (SBTi) commitments and have a net zero target of 2040.
Reducing food waste is one of our key areas of focus, as it is a major contributor to emissions within the food system. Through improved forecasting, operational changes and collaboration between our kitchen and development teams, we reduced food waste by 46% between 2024 and 2025. We now track kitchen trim waste and are expanding our food waste prevention project across client sites, allowing us to generate site-specific insights that improve forecasting and reduce over-ordering. Our development team is also finding circular ways to use surplus ingredients, including transforming excess chillies into surplus sriracha, incorporating salmon trim into dishes and soups, and partnering with a company called The Ferm that turns our cauliflower and broccoli stems into kimchi.
Food choices are another important part of reducing our impact. We have introduced carbon labelling across all client menus, helping chefs design lower-impact dishes and supporting clients to understand the footprint of their food. We have committed that 70% of our weekly menus will be A or B rated dishes, which are considered low-carbon options. Our menus are built around seasonality and UK sourcing, and we work closely with suppliers to strengthen relationships with growers and improve sourcing practices.
Alongside reducing our environmental impact, we aim to support the communities around us. Our Come Eat With Us Kitchen is a monthly community meal hosted in South Bermondsey, providing around 50 meals each month for local residents while creating volunteering opportunities for our team.
Through these initiatives we aim to continually reduce our environmental footprint, improve the way food is produced and consumed, and support the communities we serve.
You can hear more about Fooditude on the Carbon Copy Podcast episode Reduce Food Waste.
Our advice
Start by measuring your impact and focus on the areas where change will matter most. For food businesses, tackling food waste and redesigning menus can deliver meaningful results quickly. Bring your teams and suppliers into the process so sustainability becomes part of everyday decision-making.
