Iain’s experience in leading initiatives such as the Food and Drink team at Zero Waste Scotland highlights a pathway for businesses to achieve net zero and unlock significant opportunities.

Iain draws inspiration from Voltaire’s observation: “Perfection is the enemy of good.” Businesses might delay sustainability initiatives, waiting for perfect data or comprehensive solutions. However, many firms already possess enough information to begin meaningful action. The focus should be on small, incremental changes that collectively lead to significant impact.

One example is resource efficiency. Simple measures like turning off lights, shutting doors, and optimising machinery use can significantly reduce carbon footprints. Iain cites a successful collaboration with Opportunity North East and Scotland’s seafood and red meat sectors, where basic refrigeration improvements led to substantial carbon savings. These steps, though not revolutionary, are crucial for building momentum towards more complex sustainability goals.

Adopting sustainable practices could give your business a competitive edge. Retailers increasingly demand robust, evidence-based sustainability plans from suppliers. Companies that can deliver this information are better positioned to secure and maintain contracts, outpacing less-prepared competitors.

Sustainability initiatives could enhance talent attraction and retention. The food and drink industry can struggle to compete with higher-paying sectors like life sciences. However, a strong commitment to sustainability could attract professionals eager to make a positive impact.

Developing internal talent through programmes that improve carbon literacy ensures employees are equipped to contribute to sustainability goals, fostering a knowledgeable and engaged workforce.

Our own research found that Future Fit businesses are determined to do everything they can to secure people with the skills they need – and to keep these people for as long as possible.

It’s an approach geared towards driving long-term, sustainable growth, but this focus on talent is already helping to deliver outperformance.

The food and drink industry is undergoing a significant transformation driven by retailer demands and consumer expectations – our Retail Report with Retail Economics is a must read for more detail on trends, spending and behaviour in the sector.

Retailers, having minimised their own operational carbon footprints, are now focusing on reducing emissions across their supply chains (Scope 3 emissions), says Iain. Tesco and Asda, for example, report that 98% of their overall footprint lies within their upstream and downstream value chain. And they have outlined steps they are taking to work collaboratively with suppliers, including that they disclose carbon data via Manufacture 2030 and set net zero ambitions for their business.

Industries are responding positively, adds Iain, and there are numerous examples in the food and drink industry that illustrate successful sustainability strategies. He cites the Scottish red meat sector, which has made considerable strides on its own journey to Net Zero.

Similarly, family business Arbikie Distillery demonstrates how traditional businesses can integrate sustainability into core operations, using local resources and renewable energy to minimise environmental impact. Collaborations with research institutions, such as the James Hutton Institute, provide validation and further enhance these efforts.

Iain emphasises the importance of embedding sustainability into every employee’s role, ensuring collective responsibility. Allocating even a small portion of each employee’s day to sustainability tasks – wherever they sit in the business – could drive substantial progress.

Iain’s core message to businesses is unequivocal: act now.

Waiting for perfect data or comprehensive solutions can lead to inaction.

By focusing on small, manageable changes and embedding sustainability into every aspect of the business, firms can make significant strides towards net zero.

This proactive approach not only addresses environmental concerns but also positions businesses competitively in a rapidly evolving market.

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