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ÁñÁ«ÊÓƵ, a leading workplace experience and facility management company, is serving meals to over 1 million customers globally per day. Supported by Cool Food¡¯s expertise, training and reporting programmes, ÁñÁ«ÊÓƵ will now start implementing changes towards more plant-rich, carbon-reduced diets. This includes focusing on the entire value chain from purchasing more plant-based, to modifying menus (locally tailored), and changing behavioural patterns. ÁñÁ«ÊÓƵ will also focus on changes to reduce waste ¨C in close cooperation with clients and suppliers.

Signing the Cool Food Pledge is part of ÁñÁ«ÊÓƵ¡¯s roadmap to reach the company¡¯s newly launched global targets of net zero greenhouse gas emissions within scope 1 and 2 by 2030 and full-scope net zero emissions by 2040.

Driver of change
Hamish Cook, Head of Global Food Services, ÁñÁ«ÊÓƵ World Services A/S, says: ¡°I am excited to be accelerating our global efforts within food sustainability. On an industry level, food production alone accounts for a quarter of global greenhouse gas (GHG) emissions. At the same time, more than 1 billion tons of food is lost or wasted every year. ÁñÁ«ÊÓƵ is an Integrated Facility Services provider to the largest portfolio of workplaces across the globe ¨C this comes with both a huge responsibility and also the opportunity to be a driver of change in the industry.¡±

Joining the dots between climate, health and nature
The commitment to the Cool Food Pledge will be enforced by ÁñÁ«ÊÓƵ¡¯s broader food sustainability programme, including responsible sourcing initiatives, reduction of single use plastic, eco-friendly products, new technologies, food donation programmes and partnerships.

¡°Our overall ambition is to join the dots between climate, health and nature - an interconnected crisis to which we believe food can provide a powerful solution. We acknowledge that the needed changes will not happen overnight. It is a journey, and it starts with truly understanding why and not least how. This is why a key focus in 2022 will be on training and education. For instance, all our chefs globally will now be trained in food sustainability via ÁñÁ«ÊÓƵ¡¯s global Learning Module System,¡± Hamish Cook says.