A new chapter
At Vermaat, we have been working for a while not to make the world of food and beverage (F&B) healthier, more sustainable, and more social. More than a decade ago, we started our corporate social responsibility programme, which progressed into our Food Vision 2022 in 2018. In recent years, we have made great progress, but we also see that there is still much to win. For the coming five years, we have set new ambitious goals which are documented in our Food Vision 2027.
From the heart of our organization, we work every day to make progress towards a better world of F&B. Within three pillars - people, product and planet - we have developed practical programs that make a social impact and improve health and sustainability. As we know that we can achieve much more together, partnership is central to our Food Vision 2027. Therefore, we invite everyone to work with us, or in other words: let's cater for the future together! We believe that everyone can contribute: from our clients and guests to suppliers and producers, but also NGOs, start-ups, experts, like-minded people, dissenters and, of course, our employees. Will you join us? See below for more details around our goals.
In our world of F&B, we see 3 focus area’s where we can make the difference. It all starts with our people, hence our first focus area is People. Our second focus area is our Product. We are commited to make our guests enjoy F&B together responsibly every day. Hence , we carefully consider what we serve and where it comes from. With our choices, we also commit to minimize the impact our opera`ons have on the environment, so Planet is the third focus area of our Food Vision 2027. Our goals for each focus area are set out below. We embraces of the UN Sustainable Development Goals (SDGs) and have linked our goals to the SDGs.
We strive for an open culture where everyone feels welcome and can participate.
At Vermaat, we are aware of the society we are a part of. We want to contribute to a culture that is diverse and inclusive, where everyone's unique qualities are respected and encouraged. With equal opportunities for everyone. We lead by example and work together to achieve our goals.
At Vermaat, we want to contribute to an inclusive society. This means that we strive for a culture where people feel welcome. We are committed to providing everyone with the opportunity to develop their talents and qualities. We give extra attention to people with a distance to the labour market and offer them a role within our organization. Based on our social commitment, we go the extra mile to help people for whom this is not self-evident to actively participate in society.
We believe that a diverse organization is a prerequisite for everyone to grow f and feel at home in our organization. A diverse management team enriches insights and improves the quality of decisionmaking. Therefore we aim for a gender-balanced higher management team by 2027, realizing that this is just a first, but significant step towards a diverse organization.
Our People pillar is linked to two SDGs (Sustainable Development Goals), through which we contribute to a better and more sustainable world.
SDG 5.5: Ensure full and effective participation of women and equal opportunities for leadership at all levels of decision-making in political, economic, and public life.
SDG 10.2: Enable and promote social, economic, and political inclusion of everyone, regardless of age, gender, disability, race, ethnicity, origin, religion, or economic or other status."
We strive to positively impact the well-being of our guests.
We are committed to make a positive contribution to the health and overall experience of our guests. In addition to responsible sourcing and serving good food, we actively focus on helping our guests to make healthy and responsible choices. We are also committed to increasing knowledge about healthy food within and outside our organization.
Health and well-being
Healthy food is a crucial component of a society in which people are healthy and vital. A healthy diet and weight reduces the risk of diseases and often leads to a more active lifestyle. Through the choices we make, we can make a positive impact on the health of our guests. By making healthier choices easier and sharing knowledge about healthy food, we help our guests become healthier, more vital, and more productive.
We can use our choices in F&B to minimize the impact our operations have on the environment. With responsible sourcing, we can impact transformation in the food chain, reduce the footprint of our guests and clients and encourage fair trade. Responsible means that when souring our products, we recognize that every entity in our supply chain has a duty to respect fair labour conditions and ay a living wage. In respect of animal welfare, we focus on avoiding close confinement for farm animals, proper nutrition by ready access to water and a diet to maintain health and vigour and avoiding antibiotic use. To reduce our impact on the environment, we focus on seasonal products from and originating from Dutch soil. We contribute to the protein transition by reducing the share of animal products.
Our Product pillar is linked to two SDGs through which we contribute to a better and more sustainable world.
SDG 2.1: Ensure access to safe, nutritious, and sufficient food all year round.
SDG 8.4: Improve resource efficiency, production and consumption and strive to decouple economic growth from environmental degradation.
We strive to reduce our impact on the planet.
At Vermaat, we are aware of the impact our choices and actions have on our planet. We offer our guests an unforgettable but responsible hospitality experience and make the right choices in order to reduce our impact on the planet.
In our world of F&B, we are unfortunately still creating unnecessary (food) waste. In doing so, we directly contribute to two waste streams that have a great impact on the world. We are committed to minimizing our waste and pollution throughout the chain and working with our stakeholders to determine how we can prevent, reduce, or give value to our residual streams.
Greenhouse gas emissions
We are aware of global warming and are committed to minimize the impact our operations has on the environment. The Paris agreement has set the oal of reducing greenhouse gas emissions by 95% in 2050. We realize that the production of F&B generates greenhouse gasses and want to contribute to minimizing this. We are committed to reduce our Scope 1 & 2 and our Scope 3 emissions. Our ultimate goal is to be Net-Zero by 2045.
Our Planet pillar is linked to two SDGs that contribute to a better and more sustainable world.
SDG 12.3: Reducing global food waste at retail and consumer levels and reducing food loss in production and supply chains.
SDG 12.5: Substantial waste reduction through prevention, reduction, recycling, and reuse.
SDG 13.2: Integrating climate-related measures into the strategy.
Would you like to know more about our ambitious goals for the next five years and the concrete steps we will take in the coming years? Or would you like to cater for the future together? Please contact Veronique Dries, Food Vision manage at Vermaat.