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EMISSIONS IN
THE FOOD
AND BEVERAGE
SECTOR
A CLIMATE SMART TM INDUSTRY BRIEF
SPONSORS
* Source: Fast Stats 2012: Agriculture, Seafood and Agrifood, September 2013, BC
Ministr y of Agriculture, and Statistics Canada Cansim Table 379-0030
There is much to be learned from the greenhouse To date, Climate Smar t cer tified businesses in the
gas management journeys of food-related food and beverage sector have reduced 1,366 AN INTERNATIONAL STANDARD FOR
businesses and organizations. Some of the points tonnes CO 2e and achieved annual cost savings CARBON EMISSIONS MEASUREMENT
Climate Smar t discovered are: of $430,000 from transpor t, electricity, waste GHG inventories compiled through the Climate Smar t
disposal, and heating. This represents a 7% annual program follow the GHG Protocol, an internationally
Refrigerant emissions var y greatly and can
reduction higher than the average 5% achieved recognized standard developed by the World
account for up to 90% of emissions for
to date by Climate Smar t businesses. Resources Institute and the World Business Council
some businesses. This is often an area where
businesses can make a real difference and Emissions from food distribution, processing, for Sustainable Development. According to this
reap some substantial power bill savings by retail, and food ser vices sectors combined are protocol, an organizations emissions are divided into
retrofitting their aging refrigeration equipment. projected at nearly a million tonnes of CO 2e. three categories, or scopes:
This includes just four key sources: electricity, Scope 1 comprises all direct sources of emissions
Waste is a large emission source for food
natural gas, waste, and fleets. If these businesses (i.e., sources owned or controlled by the repor ting
businesses. Often the majority of the waste
reduced their emissions from these four sources business): fuel combustion from heating, fleet vehicles,
is organic, and businesses achieve significant
by just 5% (an average reduction achieved by and equipment owned or leased by the repor ting
reductions by simply diver ting their organics
Climate Smar t cer tified companies), it would company, as well as refrigerant leakage from company-
from the landfill through composting.
translate into a reduction of nearly 50,000 tonnes owned machiner y. Repor ting of Scope 1 emissions is
Electricity, while being a relatively small of carbon and $20M saved in operating costs. By mandator y under the protocol.
emission source for these businesses due to the 2020, this annual 5% reduction would add up to
low emission intensity of BCs power grid, often over 250,000 tonnes reduced and $100M saved in Scope 2 includes purchased electricity, heat, and steam.
corresponds to one of the highest operating operating costs a significant step towards helping Repor ting of Scope 2 emissions is mandator y under
costs, and offers low-hanging fruit oppor tunities BC meet its greenhouse gas reduction targets. the protocol.
for cost savings. Scope 3 comprises all other indirect emissions:
materials use, waste disposal to landfill, transpor t
of people and goods with vehicles not owned or
Did you know? controlled by the repor ting company (business travel,
third-par ty shipping), paper use, staff commuting, and
others. Repor ting of Scope 3 emissions is currently
BCs Greenhouse Gas Reduction Targets Act sets aggressive legislated optional under the protocol; however, 96% of Climate
targets for reducing the provinces greenhouse gas emissions. BCs Smar t businesses choose to measure at least a por tion
emissions are to be reduced by at least 33% below 2007 levels by of their Scope 3 emissions.
2020. A further emission reduction target of 80% below 2007 levels is
required by 2050.
* Emissions are estimated using emission intensities derived from the Climate Smart data set. Cost savings are calculated assuming a 5% reduction across all emission sources and SPONSOR
current energy and fuel prices.
Salt Spring Coffee has been an environmental leader
since our inception in 1996. We reduce our GHG
emissions by optimizing green bean shipping, using fuel-
efficient vehicles, and working towards zero waste. We
continue to forge our own path by initiating climate
projects that impact our communities. In coffee regions
we are developing projects to create clean energy, and
in Vancouver we are suppor ting food ser vice companies
to reduce their waste as leading sponsor for LOCO
BCs Zero Hero program.
Mickey McLeod
Co-founder, President and CEO
Salt Spring Coffee, BC
One of the first steps businesses take in Climate In this section, we present profiles of a food Did you know?
Smar ts training and cer tification program is processing company and a food distribution
to map their emission sources and determine company in BC . The profiles are meant to illustrate
which to include when quantifying their carbon the process of quantifying emissions and to show A release of just one kg of
footprints. In accordance with the Greenhouse Gas what a company may discover about its emissions. R-22 a commonly used
(GHG) Protocol (the internationally recognized Along with the emissions profile, we present the refrigerant in the food sector
standard used by Climate Smar t), all businesses cost corresponding to each measured activity. This
measure direct emissions such as natural highlights not only carbon reduction, but also cost
is equivalent to a release of
gas used for heating and processing, fuel used savings oppor tunities that lie in optimizing these 1,770 kg of carbon dioxide.
in vehicle fleets, and refrigerant leakage, and aspects of the companys operations. This is equivalent to the
indirect emissions associated with consumed emissions generated from
electricity. The vast majority of Climate Smar t
businesses include other indirect emission
burning four barrels of oil.
sources, such as landfilled waste, business travel,
staff commuting, and third par ty shipping. While In addition to its high global
inclusion of these indirect emissions is not warming potential, R-22 is an
mandator y under the GHG Protocol, these
activities often offer many oppor tunities for
ozone-depleting refrigerant,
improved efficiency, emission reductions, and and, as such, it is scheduled to
cost savings. Once a business has gathered the be phased out of production
necessar y data and entered it into Climate Smar ts by 2020 according to the
online GHG management tool, it is reviewed by
Climate Smar ts team of advisors for any errors
Montreal Protocol an
and for compliance with the GHG Protocol. international environmental
Below are two representative emission profiles agreement signed in 1987.
of businesses that have measured their emissions
with Climate Smar t, and the stories of what they
learned from the process.
If you have a system that uses
R-22, talk to your refrigeration
contractor about replacement
options.
refrigeration system worked on a number of smaller initiatives including minimizing packaging for
their products, designing boxes so that more cases would fit on the pallet to
audit, composting reduce the number of shipments required, and printing product information
directly on boxes rather than having printed paper labels.
Emission profiles of food processors and find that natural gas is the largest contributor spaces and refrigeration units on their vehicle
distributors var y widely from business to business. to their emissions profile. The landfilled waste fleet, as well as manufacturers with large cold
The five char ts below show emissions profiles por tion of emissions varies considerably among storage spaces. Fleet emissions are significant
for five Climate Smar t businesses: a brewer y, these businesses, with some producing little waste for distributors and processors delivering their
three food manufacturers, and a food distributor. (brewer y and the ethnic foods manufacturer own product. If you are a food manufacturer or
The profiles highlight five key emission sources examples below), and others, such as the sauce distributor, we invite you to consider which profile
for these businesses: electricity, natural gas, fleet, and meat products manufacturers, discovering best corresponds to your business and where your
landfilled waste, and refrigerants. Businesses that that waste is their second largest emission source. oppor tunities for emission reductions and savings
use natural gas for process heat (breweries, coffee Refrigeration emissions can be ver y high for food might be found.
roasters, meat products manufacturers, etc.) often distributors operating large refrigerated storage
?
Brewery Meat Products Ethnic Foods Sauce Food Your Company
Manufacturer Manufacturer Manufacturer Distributor
diversion. This includes composting, expanding recycling programs to add Capital Equipment 26% Heat
materials like soft plastics and Styrofoam, as well as more creative strategies
Reduce Paper Use 43%
like introducing reusable totes for product deliveries. Companies not only
tackle waste coming from their operations, but also product waste one in Diverting Waste 69%
five companies implemented initiatives to reduce their product packaging Packaging 21% Waste
and/or make it easily recyclable.
Driver Behaviour Change 43%
Reducing paper use is another common strategy. Over 40% of businesses Capital Replacement 21%
include actions to reduce paper use in their Climate Smar t reduction plans.
Vehicle Fuel Switching 10%
While paper is a relatively small emission source for the food processing and
distribution sector, it is often an area of low hanging fruit. For example, a Reducing Business Travel 19%
food manufacturer star ted printing labels directly on shipping boxes instead Alternative Staff Commuting 31%
of printing a paper label for each box, and another company switched to
Targeting Third-Party Shipping 26% Transport and equipment
paperless invoicing.
Over 40% of businesses are implementing fleet behaviour change strategies Chosen reduction strategies: food processing and distribution
like driver training, anti-idling policies, advanced route planning, and GPS fleet
tracking for improved routing efficiency and to monitor drivers behaviour.
These are often no- or low-cost measures that can significantly reduce fuel
expenses and emissions.
Electricity simple equipment and behaviour change strategies are
implemented by nearly half of the businesses. This includes initiatives such
as: a complete plant shut down policy at the end of the day, installing
motion sensors in areas with intermittent occupancy, or improving cold
room insulation low- or no-cost strategies that bring easy wins and power
bill savings. Additionally, one in five companies opted for larger capital
investments to reduce emissions from electricity or natural gas.
Results achieved:
Food retail in BC includes over 4,400 businesses In this section, we showcase data from innovative
and employs over 75,000 people, contributing 2.9 BC businesses that have become Climate Smar t
billion dollars to the provinces GDP. This sectors cer tified since 2008. We present the carbon
emissions from electricity, natural gas use, fleets, management drivers cited by these businesses,
and waste amount to over 180,000 tonnes of look at the key emission sources for the sector,
CO 2e equivalent to all the cars in Vancouver and highlight the reduction initiatives implemented
idling for five days. If businesses in this sector by these businesses. By sharing the wealth we
collectively reduced their emissions from just these have gathered: ideas generated and tested by
four activities by 5% (the average annual reduction Climate Smar t businesses working to improve the
achieved by Climate Smar t businesses), it would way they do business, we hope to inspire more
translate into a reduction of nearly 9,000 tonnes organizations to take action and star t managing
of CO 2e, and $6.5M saved in operating costs. and reducing their carbon emissions.
By 2020, this reduction would add up to a 26%
reduction: 48,000 tonnes of CO 2e reduced and
$35M saved in operating costs*.
* Emissions are estimated using emission intensities derived from the Climate Smart data set. Cost savings are calculated assuming a 5% reduction across all emission sources and
current energy and fuel prices.
Cutting costs is also a leading driver with nearly CSR mandate 17%
50% of the businesses choosing it as a factor in Networking / B2B opportunities 17%
their decision to star t managing carbon emissions.
In the highly competitive food retail industr y, Anticipating future requirements 9%
constantly looking for ways to keep the operating Customer / investor / partner demand 4%
costs down is a crucial practice.
Employee retention 4%
Supply chain / other requirements 0%
number of environmental initiatives underway and
wanted to quantify their progress. We have been a leader in the Climate Smar t program,
continually measuring year-over-year since 2009 and
implementing numerous reduction strategies, including
the sourcing of 100% recycled packaging materials, using
carbon neutral, hybrid and trike couriers, and investing
in lighting upgrades.
Saul Brown
President
Saul Good Gift Co., Vancouver, BC
expanded recycling Electricity took third place as the highest emission source. In addition,
electricity corresponded to the highest cost of all activities measured the
program companys power bill was at over $75K a year. This led the business to replace
the stores lights with LEDs, taking advantage of BC Hydro Power Smar t
incentives, and install timer-controlled thermostats on the air conditioning
units in the store. This technology turned the units off when the store was
closed, resulting in considerable savings on their electricity bill.
These pie char ts show emission profiles of five These char ts show that typically, landfilled waste for a relatively small por tion of a stores footprint,
Climate Smar t food retail businesses, from single and natural gas are the highest emission sources because of the low emission intensity of BCs
grocer y stores to grocer y chains, highlighting the for a grocer y store. Refrigerant emissions var y electricity grid. However, electricity usually
key emission sources: electricity, natural gas, fleet, greatly between these stores, and can comprise represents the highest cost, and electric upgrades
refrigerants, and landfilled waste. up to 80% of the emissions profile as we can see often offer a shor t payback and can significantly
in middle top char t. Electricity usually accounts reduce operating costs.
?
Grocer A Grocer B Grocer C Grocer D Grocer E Your Company
The char t shows the summar y of emission reduction strategies implemented Simple Equipment 25%
by Climate Smar t businesses following their first year of measurement. Waste Capital Equipment 17% Heat
diversion and low-cost electricity upgrades as well as behaviour change
Reduce Paper Use 33%
related to electricity stand out as the most widely adopted initiatives. These
strategies include installing night covers for open refrigerated display cases, Diverting Waste 58%
turning lights off at night, installing motion sensors in seldom-used areas such Packaging 8% Waste
as bathrooms, and reminding staff to keep cooler doors closed.
Driver Behaviour Change 17%
Paper use, staff commuting, and heat reduction initiatives, as well as capital Capital Replacement 17%
electric upgrades are also topping the list. Stores encourage their employees
Vehicle Fuel Switching 0%
to par ticipate in Bike to Work Week, and even offer financial incentives. One
store encouraged their employees to use their health bonus to suppor t Reducing Business Travel 0%
cycling: One employee who was previously a non-cyclist put her health Alternative Staff Commuting 33%
bonus toward a new cruiser bike, and is now commuting by bike 75-100% of
Targeting Third-Party Shipping 8% Transport and equipment
the time!
Nearly a third of the businesses are tackling their natural gas use through Chosen reduction strategies: food retail
both simple initiatives, such as separating night and day time temperatures,
and capital upgrades.
Carbon dioxide, despite being a greenhouse gas, can be put to good use: it is becoming a new refrigerant of choice
in North America. With its global warming potential thousands of times less that of commonly used refrigerants, it
has potential to significantly reduce emissions in retail.
Today, while ozone-depleting HCFC refrigerants like R-22 are being phased out, the replacement HFC gases still
have very high global warming potentials: thousands of times that of carbon dioxide. Carbon dioxide refrigeration
systems, in addition to their environmental benefits, offer significant energy and cost savings. Canadas second
largest grocery chain, Sobeys, is committed to transitioning all their stores to carbon dioxide refrigeration systems.
CARBON EMISSIONS IN THE FOOD AND BEVERAGE SECTOR 25
T&T Supermarkets have long been 49th Parallel Grocer y Stores is a family
improving efficiency in their operations. owned and operated business with four
Though early along in the process of convenient-sized full ser vice grocer y
carbon measurement, they see the value stores in beautiful central Vancouver
in quantifying their achievements through Island. We have been managing our
calculating their footprint and using emissions with Climate Smar t since
it to prioritize projects. They are now 2010, and have identified strategies to
investigating the feasibility of switching reduce our emissions in both the shor t
to alternate fuel systems in their deliver y and long term. We are performing a
fleet vehicles. As a major food retailer, corporate fleet review, replacing vehicles
T&T are also tackling their organic waste with more efficient alternatives where
head-on, by testing different on-site waste possible, developing more efficient
digester solutions to potentially eliminate routing, installing recycle bins in all back
the need for waste disposal from their rooms, initiating double-sided printing
stores. options and setting a policy to purchase
Herman Poon paper with a minimum 30% recycled
Administration Manager
T&T Supermarket Inc., Richmond, BC
content. We completed a lighting
retrofit and installed night cur tains on
all open refrigeration units. We also plan
on educating staff on energy efficient
behaviour, investigating alternative
refrigerants, performing a waste audit
with a goal of reducing waste by 10%, and
preparing a supplier preference system for
sourcing products locally.
Peter Richmond
President & CFO
49th Parallel Grocery Stores, Ladysmith, BC
Food ser vices include restaurants, bars, cafes, food In this section, we share the carbon management
trucks, coffee shops, catering companies and other drivers, typical emission profiles, and reduction
establishments ser ving food and beverages. This strategies implemented by Climate Smar t
sector is composed of over 12,500 businesses and businesses in the food ser vices sector. We hope
employs 153,000 people in BC . Emissions from that sharing the experience of these innovative
electricity, natural gas, fleet, and waste for this businesses will inspire more companies to take
sector are projected at over 450,000 tonnes of action on climate change, make their operations
CO 2e. If businesses in this sector reduced their more efficient, and improve the way food is ser ved
emissions from these four key activities by just 5% in BC for years to come.
(the average annual emission reduction achieved
by Climate Smar t cer tified businesses), it would
lead to a reduction of over 22,000 tonnes of CO 2e
and savings in operating costs of nearly $6M. In
six years, by 2020, these reductions would amount
to over 118,000 tonnes of CO 2e and $30M in
operating cost savings*.
* Emissions are estimated using emission intensities derived from the Climate Smart data set. Cost savings are calculated assuming a 5% reduction across all emission sources and
current energy and fuel prices.
These char ts show emission profiles of five but one company in this group. It is especially high to their workplace or commuting by transit or
Climate Smar t businesses in the food ser vices for restaurants, accounting for over 60% of the bicycle. Electricity emissions are relatively low as
sector. A, B, and C are restaurants, D is a caf, emissions in all the restaurant profiles presented well, primarily due to the low emission intensity
and E is a coffee house. The char ts profile six here. This includes natural gas used for space and of BCs power grid. Refrigerant emissions var y
key emission sources for food ser vice businesses: water heating as well as food preparation. The greatly between restaurants, with some restaurants
electricity and natural gas, landfilled waste, fleet, next highest emission source for restaurants is recording no leaks and some, like Company C,
refrigerants, and staff commuting. Natural gas waste. Staff commuting is usually relatively low, measuring significant emissions from refrigeration.
stands out as the highest emission source for all with restaurant staff often living in close proximity
?
Restaurant A Restaurant B Restaurant C Cafe Coffee Shop Your Company
As par t of their Climate Smar t cer tification, businesses are asked to submit Behaviour Change 69%
a reduction plan a list of initiatives they will implement to reduce their Simple Equipment 50%
carbon footprint. The char t here summarizes the actions taken by the group Capital Equipment 6% Electricity
of food ser vices businesses that have become Climate Smar t cer tified to
date. Behaviour Change 50%
Electricity is the most popular area tackled by businesses in this group. Most Simple Equipment 25%
food ser vice businesses identify low capital, easy to implement strategies that Capital Equipment 13% Heat
provide an immediate reduction of their power bill. This includes behavioural
Reduce Paper Use 31%
changes such as creating a schedule for operating ovens to maximize
efficiency, creating an end of day restaurant shut down policy, training Diverting Waste 63%
employees to turn off unused lights and equipment, etc. Installing simple Packaging 6% Waste
equipment to reduce power use is another common strategy for this sector :
such as replacing bathroom light switches with motion sensors and installing Driver Behaviour Change 25%
Shipping a full container of kiwi fruit from New Zealand to Vancouver by boat emits 4.2 tonnes of CO2e.
Shipping this container to a grocery store in Kelowna by truck emits 2.1 tonnes of CO2e. If consumers drive
to the store (2.5 km each way) to pick up five kiwis each, these trips will emit 49.3 tonnes of CO2e over
seven times the emissions from shipping the product from New Zealand to a Kelowna grocery store.
CASE STUDY
CARBON EMISSIONS IN THE FOOD AND BEVERAGE SECTOR 35
INVITATION TO
BUSINESSES
At Climate Smar t, we are continually inspired Start measuring and reducing your footprint
by our entrepreneurs and businesses. They are
Today more than ever, we need action from businesses to help reduce greenhouse gas emissions.
essential par tners in any plan to overcome the
challenges we face today, and help create resilient, Get in touch with us today and we will guide you through measuring your footprint, and help
regenerative communities that we can proudly call your organization develop strategies that will prepare your business for success in the new clean
home. If you are a business, we need your help to economy.
change the way business is done.
Call 1-888-688-6283 or email info@climatesmartbusiness.com today.
A special thank-you
to our food and beverage industr y clients, for working with us to collectively
develop and share the business practices of tomorrow.
FOOD PROCESSORS WINERIES, BREWERIES, Level Ground Trading Co. Foodbank Society Daily Roast Fine Coffee A thank-you to Conscious
Freybe Gourmet Foods DISTILLERIES Nossa Familia Coffee Lonsdale Quay Market Company Inc. Brands for helping to
Ltd. Bounty Cellars Winer y Salt Spring Coffee Natures Fare Markets Great Bear Pub (JAK promote low-carbon ways
Genuine Health CedarCreek Estate Winer y Van Houtte Coffee Otter Farm and Home Co- Group) of doing business in the
Hilar ys Cheese Company Ltd. FreshTAP Services - BC operative Listel Hotel food and beverage sector
Left Coast Naturals Maple Leaf Spirits Inc. River Market Peaceful Restaurant and sharing the stories of
Misty Mountain Ind. Ltd. Nelson Brewing Company DISTRIBUTORS Saul Good Gift Co. Inc. Rocky Mountain Flatbread Climate Smar t businesses.
MOTEAS Pacific Western Brewing Albion Fisheries Ltd. Share Organics Spinnakers Brewpub
Natures Path/Que Pasa Company Ltd Canadian Fishing Company SPUD Stomping Grounds Coffee A thank-you to the Listel
New World Natural Foods/ Phillips Brewing Co. Discovery Organics T&T Supermarket Inc. House Hotel for hosting a
Everland Russell Brewing Co. Ear ths Own Food Company The Organic Box Tacofino Climate Smar t member
Okanagan Grocer y Summerhill Pyramid Inc. The Whistler Grocer y Store Thai Away Enterprises Inc. event to launch this
Olivieri Foods Ltd. Winery Oppenheimer Group Trilogy Fish Co. Ltd. The Wilder Snail brief. The Listel is home
Purdys Chocolatier Tantalus Vineyards PSC Natural Foods Whole Foods Market Vijs to Forage, a pioneer
Rogers Chocolates Tinhorn Creek Vineyards Sysco Kelowna Ltd. 49th Parallel Grocery White Spot Limited restaurant for responsible
Sunrise Soya Foods Tree Brewing Co. Trimpac Meat Distributors management through zero
Superior Tofu Ltd. Victoria Spirits RESTAURANTS AND CAFES CATERING waste effor ts, reduction
True Grain Bread RETAIL AJs Organic Cafe Christine Catering of energy consumption
Uprising Breads Baker y COFFEE ROASTERS AND Canadian Springs Black Stilt Coffee House Pacific Coast Catering and suppor t of our local
DISTRIBUTORS (AquaTerra) Bubbys Kitchen Group communities, from farmers
Coffee Bean International Choices Markets Cactus Restaurants Ltd. Savour y City Catering to fishers, and ever ything
Counter Culture Coffee Codfathers Seafood Market Chambar Restaurant The Truffles Group Inc. in between.
Ethical Bean Coffee Country Grocer Corporation
Hardy Sales Greater Vancouver Common Loaf Bake Shop
Bolded businesses have recertified with Climate Smart and made an ongoing commitment to sustainability. CARBON EMISSIONS IN THE FOOD AND BEVERAGE SECTOR 36
SPONSORS
With appliances like fr yers, griddles and ovens operating all day, its no
surprise that commercial kitchens use more natural gas per square foot than
any other kind of business.* For tisBC, realizing the potential to help this
customer segment save energy and money on their operating costs, launched
the first ever natural gas Foodser vice Incentive Program in Canada in 2012.
Its called Efficiency la Car te.
The program offers rebates for natural gas cooking equipment, from $200 for
an efficient steam cooker, to as much as $3,500 for a rack oven. The rebates
are available for when customers are upgrading existing equipment or for
new construction projects.
One of Canadas largest franchises, Pizza Hut, took notice of the rebates
when they were building a new store. For controller Steven Cheng, the
program made good business sense. We received a $5,000 rebate from
For tisBC for installing high-efficiency conveyor ovens at our new Cloverdale
location, reducing our payback period and the stores monthly utility bills,
says Cheng.
The rebate offsets a por tion of the cost difference between a standard and
high-efficiency appliance. As well, par ticipants in the program experience
ongoing energy savings over the life of the appliance. Based on this, the Steven Cheng, Controller, Pizza Hut (photo credit: FortisBC)
payback on investment could be less than one-and-a-half years.
Since 2012, dozens of par ticipants have received rebates through Efficiency
la Car te, reducing their environmental footprint and their energy bills.
Learn more about Efficiency la Carte. Or for some low-cost ways to
save energy in your commercial kitchen, tr y FortisBCs commercial kitchen
energy-saving tips.
* Commercial and Institutional Energy Building Use Summar y Report, Natural Resources Canada, Chart 15: Energy Intensity by Type of Activity
SPONSORS
Vancouvers Greenest City 2020 Action Plan aims to double the size of the
Green Economy and make Vancouver the Greenest City in the World by
2020.
The local food sector is a key par t of this vision of a sustainable future. The
huge success of farmers markets helps illustrate the dramatic increase in
demand for local food from consumers. Farmers markets increased from
three in 2004 to seven summer and one winter in 2013. Vendor sales grew 13
percent from $6.3 million to $7.1 million between 2012 and 2013.
Vancouvers street food vending scene has experienced a similar renaissance,
and the city boasted 120 car ts and 42 mobile trucks in 2013. Vancouvers 19
small craft breweries were par t of a sector that saw an increase in sales of
40 percent in 2013. Vancouver facilitates access to local food to meet this
growing demand through a positive policy environment as well as through
suppor t for businesses and entrepreneurs entering this sector.
Increasing Vancouvers competitiveness and innovation through business
sustainability is also key to creating a Green Economy. There are numerous
economic advantages to greener business practices, and it all begins with
an understanding of how environmental performance relates to your
business operations and bottom line. Data from Climate Smar t can help Kitsilano Farmers Market (photo credit: City of Vancouver)
you understand how your business compares with others in your sector.
It also highlights the approaches that other leading businesses are using
to successfully reduce their costs. These businesses are becoming greener The Vancouver Economic Commission (VEC) is an agency of the City of Vancouver working to
strengthen the citys economic future by supporting existing businesses expansion, attracting foreign
businesses and benefiting from brand lift, employee retention and new clients. investment and promoting international trade. The VEC works closely with local stakeholders and
relevant departments of all levels of government to achieve common goals with the support of peer
For more information on programs to help you green your business, visit organizations, industr y associations and education facilities. In short, the VEC connects local and
http://vancouvereconomic.com/page/green-business. international businesses to the right people.
ADDITIONAL SUPPORT
Sustainability and climate action have long been a par t of the The Capital Regional District (CRD) is a community of communities
City of Nor th Vancouvers core values, policies and programs. To build a committed to working together to create a vibrant, livable and sustainable
community resilient to future challenges, we must not only lead by example, region for years to come. In practice, this means that our ser vices aim to
but provide oppor tunities for residents and businesses to play a role. suppor t a good quality of life as well as a strong, resilient regional economy. It
also means that we have a commitment to climate action.
Thats why were launching a new initiative called Living City. Its an
oppor tunity to share what were doing, connect with others, discuss ideas The CRD Climate Action Program philosophy is based on three pillars:
and help people par ticipate in our climate action effor ts. Living City includes engage, reduce and prepare. The program works to suppor t the necessar y
a number of programs and initiatives in five areas: Sustainable Energy, Zero shifts in policy, infrastructure, behaviour and planning that are required to
Waste, Transpor tation, Urban Agriculture, and Natural Capital. create a vibrant, healthy and low-carbon capital region.
Its about each of us doing our par t and respecting our environment as For more information, go to www.crd.bc.ca/climatechange.
we coexist to create a Living City. Go to www.cnv.org/livingcity for more
information.
CARBON EMISSIONS IN THE FOOD AND
BEVERAGE SECTOR
TM
electronic version
Copyright 2014 Climate Smar t Businesses Inc. All rights reser ved.
For more information on Climate Smar t training, cer tification, and data
ser vices, contact info@climatesmartbusiness.com. go to
www.climatesmartbusiness.com, or call 1-888-688-6283.