The Impact Edit
THE IMPACT EDIT*
PLANT-FORWARD BY DESIGN
Our dips are made with tofu or chickpeas rather than dairy.
This started with the product itself. Tofu and chickpeas gave us the smooth, creamy texture and flavour we wanted, while allowing us to keep the entire dip range plant-based.
It is a simple choice built directly into the recipe, where we believe more considered food should begin.
Photo by Meredith Petrick on Unsplash
MORE USES. LESS WASTE.
Versatility is an important part of how we think about impact.
The same dip can work as a snack, spread, dressing, cooking ingredient or part of a larger menu. It can give leftover vegetables, yesterday’s rice, a half-used loaf or the bits sitting in the fridge another way onto the plate.
In a professional kitchen, one product can work across several menu applications, helping teams manage ingredients and inventory more effectively.
More ways to use a product means fewer reasons for food to be forgotten or thrown away.
MEASURING PROPERLY
We have completed an initial round of recipe-level carbon calculations to understand the role different ingredients play in the footprint of our products.
The current calculations focus mainly on ingredients. A complete product footprint would also account for production, packaging, storage, distribution and disposal.
We are using the findings to guide product development and identify where changes could make the greatest difference. We will publish figures once the methodology and scope have been properly validated, along with a clear explanation of what the numbers include.