Earth5R

ESG Case Study: Food Waste Prevention Program by Earth5R in Partnership with a Leading Pizza Business

INTRODUCTION

Food waste is a significant issue, particularly in the fast food industry, where excessive consumption and poor food management contribute to environmental degradation and resource inefficiency. To address this challenge, a leading fast food company specializing in pizzas partnered with Earth5R to launch a Food Waste Prevention Program. This six-month initiative involved 570 Earth5R volunteers who engaged with households to educate them on food waste prevention, waste segregation, and sustainable food-growing practices, particularly focusing on growing tomatoes.

The program aimed to not only reduce food waste but also foster a culture of sustainability by teaching people how to grow their own food, ultimately contributing to the company’s Environmental, Social, and Governance (ESG) goals.

Program Overview

Objective: To educate households on food waste prevention, waste segregation, and sustainable food production, particularly in urban settings, as part of the pizza company’s efforts to promote responsible consumption and reduce its environmental footprint.

  • Volunteer Engagement: 570 Earth5R volunteers participated in the program, each responsible for training 70 households over a two-month period. Volunteers conducted door-to-door visits to engage with households, offering guidance on how to segregate waste and reduce food wastage while also teaching families how to grow basic food items like tomatoes.
  • Scope:
    • Weekly Activities: Volunteers visited households once a week for six months, offering practical advice on food waste prevention, composting organic waste, and small-scale urban farming techniques.
    • Total Reach: Over the course of the program, volunteers trained a total of:
      • 570 volunteers x 70 households = 39,900 households.

Impact and Key Performance Indicators (KPIs)

1. Environmental Impact

The Food Waste Prevention Program had a significant positive impact on reducing food waste, promoting organic waste segregation, and encouraging sustainable urban farming.

  • Waste Segregation and Reduction:
    • Households were taught to segregate food waste from other waste types, making it easier to compost organic waste and recycle other materials. The program emphasized reducing the amount of food waste going to landfills, which would otherwise contribute to greenhouse gas emissions.
    • Environmental KPI: The program helped divert approximately 50 tons of organic waste from landfills over the six-month period, reducing methane emissions and promoting sustainable waste management.
  • Composting and Urban Farming:
    • The volunteers encouraged households to compost their organic waste, which was then used to grow tomatoes in small home gardens or rooftop spaces. By doing so, participants learned about the circular nature of food production and waste recycling.
    • Environmental KPI: 25,000 kg of compost was produced and used to grow food in urban areas, reducing the environmental footprint of households while also contributing to local food production.
    • Food Production: Households participating in the program collectively grew an estimated 10,000 kg of tomatoes during the six-month period, promoting self-sufficiency and reducing reliance on commercially grown produce.

2. Social Impact

The program had a significant social impact by promoting sustainable living practices and fostering community engagement around food production and waste prevention.

  • Community Engagement and Education:
    • The program created a sense of community among participants, who shared knowledge and tips on growing food and managing waste. Volunteers worked closely with households, fostering a sense of responsibility and collaboration in promoting sustainability.
    • Social KPI: 39,900 households were directly trained on waste management and sustainable food production, helping to build awareness and drive behavior change.
  • Food Security and Self-Sufficiency:
    • By teaching households how to grow their own tomatoes, the program contributed to improving food security in urban areas, particularly among families who otherwise had limited access to fresh produce.
    • Social KPI: The initiative led to a 15% increase in household self-sufficiency with regards to food, reducing their reliance on purchased tomatoes.
  • Educational Impact:
    • The program also had a strong educational component, as families learned the importance of sustainable food systems, the impact of food waste, and how small changes in daily habits could lead to significant environmental benefits.
    • Social KPI: 90% of participants reported feeling more aware of food waste issues and committed to continuing sustainable practices after the program.

3. Governance Impact

The Food Waste Prevention Program also helped the fast food company strengthen its governance practices around sustainability. The company used the program to not only engage with consumers but also enhance its own internal ESG performance.

  • Corporate Social Responsibility (CSR):
    • By partnering with Earth5R, the company showcased its commitment to sustainability and corporate social responsibility, engaging directly with the communities it serves to reduce food waste and promote environmental stewardship.
    • Governance KPI: The program contributed to an 8% improvement in the company’s CSR ratings, positioning it as a leader in sustainability within the fast food industry.
  • Stakeholder Engagement:
    • The company used the program to build stronger relationships with its customers, employees, and local communities by involving them in hands-on sustainability initiatives.
    • Governance KPI: 75% of participants reported a positive perception of the company’s sustainability efforts, reflecting increased customer loyalty and brand value.
  • Sustainability Reporting:
    • The company was able to integrate the results of the program into its sustainability reports, highlighting its contribution to reducing food waste and promoting urban agriculture as part of its ESG strategy.
    • Governance KPI: The company’s annual sustainability report showcased a 20% increase in waste diversion and food sustainability efforts, aligning with global sustainability goals and improving its reputation with investors.

Learning Outcomes and Long-Term Impact

The Food Waste Prevention Program not only delivered immediate environmental and social benefits but also provided important learning outcomes for participants and the company alike.

  • Behavioral Changes:
    • The program led to a significant shift in household behavior around waste management and food production, with many participants continuing to compost and grow their own food after the program ended.
    • Learning KPI: 85% of households reported sustained changes in their waste management practices, indicating long-term adoption of sustainable living habits.
  • Food Sustainability and Waste Reduction:
    • The company and Earth5R demonstrated that educating communities about food waste and food-growing practices could lead to tangible reductions in waste and improvements in food security.
    • Long-Term Impact KPI: It is estimated that the program will prevent 150 tons of food waste from going to landfills annually as more households continue composting and growing their own food.

Conclusion

The partnership between Earth5R and the pizza company in the Food Waste Prevention Program successfully engaged 39,900 households in reducing food waste, promoting waste segregation, and fostering urban food production. The initiative not only enhanced the company’s ESG performance but also contributed to broader environmental and social goals, such as waste reduction, food security, and community engagement.

Through this program, the company demonstrated its leadership in sustainability within the fast food industry, strengthening its corporate governance and building stronger relationships with its stakeholders. The long-term benefits of the program are expected to continue, as households adopt sustainable practices and contribute to reducing food waste and environmental degradation in their communities.