Exploring the Opportunities for Sustainability in the Food Industry

Ollie Rosevear, Director of Sustainability, Fuller, Smith & Turner

A commercially astute sustainability expert, Ollie Rosevear pushes the boundaries to mitigate the environmental impact of Fuller, Smith & Turner. A staunch advocate of cross-industry collaboration, Rosevear leads numerous initiatives to bring together key stakeholders across the supply chain.

In an interview with Food Business Review Europe, Rosevear sheds light on the importance of sustainable sourcing and the best practices to reduce carbon footprints in the supply chain.

Can you briefly outline your background and the professional path that led you to your current role as the director of nutrition?

I began my career in hospitality and later transitioned into energy management, where I worked with some of the major corporates with a focus on energy and carbon reduction. This eventually led me to a role in operational environmental management at Costa Coffee, where I worked for over 12 years. I then had a short stint with an organization called SailGP, ensuring their operations were as sustainable as possible. I currently serve as the director of sustainability at Fuller, Smith & Turner, emphasizing implementing the environmental, social, and governance program and improving social and environmental sustainability within the business.

What are some of the significant challenges to achieving sustainability in the food industry?

It is essential for businesses to undertake efforts to minimize the impact on the environment and combat climate change. This can be achieved by revising the company’s operational missions, reducing emissions during product delivery, optimizing energy usage, and minimizing the waste generated from offerings. A substantial part of our environmental footprint lies within our supply chain, so working closely with suppliers who adapt to sustainable practices is vital. Additionally, coffee production regions are also expected to be affected due to climate change and cause a shortage in yield. This may potentially disrupt our sourcing and lead to social repercussions. For example, Arabic coffee, which is the most commonly used coffee blend, could face about a 50 percent reduction in yield if there is a rise in temperature by 1.5 degrees, making it a critical issue to be addressed.

What are some of the strategies for sustainable sourcing in the coffee and tea industry?

Certifications such as Rainforest Alliance ensure sustainable farming practices, including responsible water use, soil preservation, and protection against land use issues. These result in lower environmental impact and higher-quality beans. Farmers can get a better yield and receive fair compensation for their produce.

"A substantial part of our environmental footprint lies within our supply chain, so working closely with suppliers who adapt to sustainable practices is pivotal to reducing the environmental impact of our products"

A better understanding of the supply chain and the different processes of the stakeholders can significantly contribute to upholding sustainability in your production. This includes assuring each player follows sustainable practices and uses efficient machines and recyclable packages.

What are the best practices for reducing carbon footprints in the supply chain?

Shortening the distance between the farms and the roaster is key. Since a majority of green coffee is shipped, cutting down a few parties involved in the supply chain can minimize marine emissions. Reducing the inputs of roasting can also help mitigate its impact by lowering heat and gas power. Optimizing daily routes and using more sustainable electric vehicles for transportation can help in efficiently managing and reducing the journey from the warehouse to the roasting site. Considering backhaul options for reusing products like coffee grounds and recyclable takeaway cups can further contribute to reducing carbon footprints. The transition from disposable to reusable options in the takeaway culture will be influential in reducing the wasteful impact of coffee.

What are some of the significant trends and technologies that are going to impact the industry?

The adoption of regenerative agriculture practices is expected to become more relevant. These practices will reduce the chemicals going into the soil and also emphasize responsible land use and biodiversity. Another emerging trend is vertical farming, which offers a sustainable way to cultivate coffee in a controlled environment with minimal water inputs. Innovations like AI-driven digital signatures for cup reuse are set to drive this shift. 

What is your advice to the budding professionals in the industry?

Sustainability works best when it’s truly commercial. Understanding the whole supply chain process and the key stakeholders associated with it is crucial. By getting under the skin of the supply chain, you can help businesses identify opportunities that improve efficiency and the commerciality of your product while reducing its environmental impact.