Page 13 - Food&Drink Business magazine September 2022

seen through a climate or a carbon lens.”
That said, Seddon stresses there are many consultants that can assist companies with the process and not necessarily at a huge cost.
“The role of consultants is changing. At Cress we see our job as going into a business, understanding it as best we can, and then working alongside the teams to build internal sustainability capacity. Sometimes that is with the CEO, sometimes it is the technical or quality manager, or another internal team.
“Gone are the days of a consultant coming in and doing the project for you, and then coming back year after year. The capability has to be embedded in the business and done by the business. You might still need some assistance from time to time, but it is now much
more about working alongside the company,” she says.
Seddon explains that once a company has initially compiled the information for the carbon emissions inventory, the process becomes much easier. The idea of industry templates, like the one developed by Capital Brewing Co. for craft breweries [see the Food & Drink Business website for story], is an idea Seddon supports in encouraging more companies to aim for carbon neutrality.
“If you’ve brought in a consultant there’s obviously consulting fees and there are certification fees that you pay to Climate Active. But you are likely to recoup that cost in savings you make from completing the process. It could be reduced energy costs because it forces you to look at how much energy you use, realising the cost of the
MAIN: Working with customers on their environmental credentials drove Hydroflux to examine its own.
ABOVE: Hydroflux chose to expand on its existing project in Northern Uganda for its carbon offsets.
“ Gone are the days of a consultant coming in and doing the project for you, and then coming back year after year. The capability has to be embedded in the business and done by the business.”
COVER STORY
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SOURCE: LOVE MERCY