For Happy Happy Foods, sustainability is more than just an action. It’s a commitment and belief that encompasses every fibre of its business.
Company Co-founder Lloyd Smith says sustainability is about making considerate decisions about the use of resources to ensure the longevity of our food systems and planet.
“Knowledge and transparency are the tools that companies and individuals can rely on to adopt better habits and minimise their environmental impact,” he says.
“The food system that has been built over the last century is a dead end for the future. It is clear that the most sustainable environmental strategy is to move away from animal products. Our aim is to provide consumers with product choices that are nutritionally as good as, or better, than the products they are replacing.”
The food service industry plays a considerable part in setting trends and influencing consumer behaviour. By developing sustainable practices and creating products with the least environmental impact as possible, Lloyd says businesses can lead by example.
“In the coffee industry, this comes down to the goods that companies produce and the products that cafés choose, which directly impact the customers decision and consumption, and therefore, their carbon footprint,” Lloyd says. “This influence is a huge responsibility but also represents an opportunity to create a positive impact.”
Happy Happy Foods hopes to lead the charge with an ongoing commitment to “measure, reduce, and offset” all of its generated emissions.
It is committed to making continuous environmental improvements through informed and incremental changes of its current operations and with future products. Company Director John Cruse says its ambitions are not always easy to implement but understanding its carbon footprint allows the company to be better.
“The concept of sustainability is of the utmost consideration when it comes to our decision making process at Happy Happy Foods,” he says. “The environment deserves a seat at the boardroom, and for that reason, we are continuously looking
for ways to implement environmental best practice.”
For more information, visit www.eatdrinkhappyhappy.com
