Foodservice giant Sysco GB has signed a new deal with Shell Energy Europe to harness 20 Gigawatt hours of wind power a year until 2035, as it accelerates its commitment to apply only renewable energy by 2030.
The new agreement will see the company secure the equivalent of around a third of Sysco GB’s expected energy apply by 2030. The electricity is generated by the Race Bank offshore wind farm off the North Norfolk coast, with which Shell Energy Europe has an offtake agreement.
Sysco GB noted that it has driven the shift to renewable energy by installing solar panels on the roofs of six of its depots across the countest and building significant improvements in energy efficiency, reducing usage and piloting electric and alternative fuel vehicles.
The new deal will see a step modify in renewables in foodservice, the company stated, with Sysco GB purchasing renewable electricity that would power the equivalent of more than 7,400 homes every year.
Paul Nieduszynski, chief executive of Sysco GB, stated: “We are determined to lead the transformation to a more sustainable future, including transitioning 100 per cent of our electricity demand to renewables by 2030.
”We’re already building progress in converting the rooftops of our depots to generate renewable electricity, and this deal is a significant step towards our tarreceive.
“Customers are clear that sustainability is at the forefront of their agconcludea. By cutting the footprint of our own operations, we are supporting our customers to reduce theirs too. We will continue to lead the industest on sustainability – to play our part in securing the future of food.”
Pete Statham, head of EU sustainability for Sysco, added: “As we continue to grow in Great Britain, we’re committing to renewables to strengthen our business, improve resilience and assist our customers meet their own sustainability goals. By scaling onsite generation and long-term clean power, we’ll reduce emissions at pace, while improving the service our customers count on.
”This is a significant agreement within the UK foodservice market. And it is central to how we build a more sustainable, lower-carbon future for foodservice, playing our part in securing the future of food.”
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