Palm oil in the foodservice sector

Briefing note Foodservice March 2018

As part of our palm oil programme of support to the UK foodservice industry with the UK Government’s Partnerships for Forests programme, Efeca has written a briefing note exploring the use of palm oil and certified sustainable palm oil in the foodservice industry.

It describes the market structure and some of the key market dynamics, before looking in more detail at the CSPO policies of many of the key players in the accommodation, contract catering, pubs and bars, travel, leisure and restaurant, and wholesale sectors. This analysis sheds some light on the current state of awareness and action in the industry on sourcing CSPO, and has allowed us to assess where assistance is needed.

The foodservice sector lags behind retail in the UK in terms of CSPO uptake. This may be due to the lack of visibility among consumers of palm food ingredients that are used in preparation or contained in many items of foodservice outlets.

What is being done to increase CSPO uptake?

As the UK nears the Amsterdam Commitment 2020 deadline for 100% sustainable sourcing of deforestation commodities, it is important to drive change in sectors that have not fully embraced palm oil sustainability. Efeca will host a workshop for foodservice companies this spring, with the aim of gathering information on key obstacles and brainstorming solutions. This will be followed by a free webinar in the summer, to share knowledge and engage the
sector. We will work with the food sector to implement these solutions.

In addition, Chester has recently bid to become the world’s first sustainable palm oil city. The Chester Sustainable Palm Oil City campaign, led by Chester Zoo, is encouraging foodservice businesses such as restaurants, cafes, hotels, fast food outlets, workplace and school canteens, council and hospital food outlets, and visitor attraction cafes, as well as other sectors across manufacturing and retail, to join the initiative by sourcing 100% CSPO.

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