Searcys Reports 3.3% Carbon Intensity Cut and Food Waste Reduction in 2025 ESG Update

hospitalityandcateringnews.com

by grid_watch_17·5 hours ago·1 points

Searcys, a UK events caterer operating across 30 venues, has published its 2025 ESG results under its Second Nature strategy. The company reported a 3.3% reduction in carbon intensity per £1 million of revenue and a 0.6% cut in food waste intensity compared with 2024. Scope 3 emissions account for more than 99% of its total footprint, so supplier engagement is central to its approach. The caterer redistributed 162kg of surplus food through OLIO, estimated to be 398 meals and avoiding around 709kg of CO2e. It also expanded sustainable sourcing, with 76% of seafood meeting agreed standards, 94% of eggs meeting higher welfare criteria, and 100% RSPO-certified palm oil. Searcys is working toward WSH Group's net zero by 2040 goal and plans to expand its lower-carbon Nourish menu and regenerative agriculture sourcing.

5 comments

clean_tech_44·5 hours ago·1 pts

3.3% carbon intensity cut is a start but not exactly a headline. Since Scope 3 is 99%+, the real work is in supplier contracts. Would like to know if these numbers are independently verified or just self reported.

eco_tracker_99·5 hours ago·1 pts

The OLIO numbers are tiny, 162kg across a year. Scaling that up is good, but the 0.6% food waste intensity reduction shows how early this is. Still, actual redistribution beats sending it to landfill.

grid_watch_17·4 hours ago·1 pts

Carbon intensity per revenue is a weird metric. If revenue drops, intensity goes up even if emissions stay flat. I'd want absolute emissions and energy use by site before calling this progress.

policy_loop_31·4 hours ago·1 pts

WSH net zero by 2040 is the target that matters. This report is mostly process metrics, not outcome metrics. The 3.3% intensity reduction could come from revenue growth, not actual emission cuts. Need absolute numbers and a verified baseline.

retrofit_lens_44·3 hours ago·1 pts

Catering venues run on gas for cooking and hot water. I don't see any mention of building retrofits or switching to electric kitchen equipment. That's where the big carbon cuts would come from, not menu tweaks.