Is the hospitality industry doing enough to avert Co2 from our atmosphere, with Griff Holland & Ed Brown

This week Chris meets Griff Holland & Ed Brown, Founders of Zedible.

Griff & Ed are on a mission to support the industry in first finding out where you are in your journey of truly managing Carbon in your hospitality business and secondly providing the actionable data to navigate your way to averting more co2 from their business, whilst not affecting the customer journey and saving some £££'s along the way.

"90% of emissions are on the plate in the hospitality & food sectors. Zedible gives you more data in a digestible way to help in the challenge in removing carbon from your business.Tackling the CO2 from purchasing is a complex, granular task. There is no silver bullet, it’s about sustained improvement, banking incremental gains made from purchasing decisions. Zedible is here to be part of your journey to a lower carbon future." 

During the chat we discuss:

Griff & Ed's journey from opening opening and growing Friska to Zedible and some of the lessons along the way.
How all of your carbon spend is on the plate or in the cup, ingredients are driving your carbon usage.
“Conscious consumerism" How consumers are spending in a way that makes a positive social, environmental or economic impact and why Griff & Ed saw an opportunity to amplify this customer behaviour through being the map and compass to a hospitality business to find their way to reaching their lower carbon future.
How COP26 set the tone & targets for hitting global net zero but education & actions around the outcomes haven't been grabbed by business and knowing where to start is possibly the biggest challenge.
Green Washing, removing the stigma around how doing the right thing for the planet is not costing you the earth!!
How carbon labelling is actually having a negative impact on the customer journey & decisions around carbon neutral dishes and menus can be made in the supply chain so you don't have to push the consumer into decisions making, they just trust that you are doing the right thing as a company
Finding out what materially matters to you in your business, which ingredient or dish is driving your carbon up and then understanding where you can make small changes to really have an impact, save money and not affect your guest
Making carbon a KPI, sitting alongside food cost and labour.

and much more.....

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