Puffin Produce Joins Science Based Targets Initiative

Puffin Produce has joined the global Science Based Targets initiative (SBTi) and committed
to reducing its emissions by 46% by 2030, in line with the Paris Agreement to limit global
temperature increases to 1.5 degrees

The Pembrokeshire producer, which last year launched the UK’s first carbon neutral potato
brand, Root Zero, joins around 2,500 businesses around the world which have set targets as
part of the SBTi movement.

The targets cover the emissions that are generated directly from the company’s operations
and their indirect emissions from purchased electricity. Puffin Produce is going further than
the SBTi target and also working with farmers, retailers and consumers to reduce other
indirect emissions from the sale and use of its produce.

Huw Thomas, CEO from Puffin Produce explained:

“This is a serious commitment to bring us in line with businesses around the world which
have committed to making major changes to reduce climate-damaging emissions. In setting these and other targets we’ve looked at our entire footprint, from farming, storage,
processing and packaging, to transport, retail and what the consumer does with the end
product,” he said.

The majority of emissions are generated from electricity use in production and storage. Next
year, Puffin aims to be generating its own green energy by installing solar panels at its
production site. At peak power, the planned installation will generate 750kwh, enabling the
production facilities to run on 100% renewable energy by 2023. A second phase of
investment will see the company investing in wind power generation.

Puffin is working with its logistics partners to reduce transport emissions by using more
efficient vehicles and a move to biogas, hydrogen, or electric powered vehicles when
technology allows. Already, 50% of its own fleet are hybrid or electric vehicles and it will
move to 100% in the next few years.

Adopting a regenerative approach to land management on its farms is already helping to
reduce and offset emissions from growing, processing, and storing produce.

Processes are in place to increase soil organic matter, boost biodiversity and reduce
fertiliser and pesticide use. This includes the conservation of 110 miles of hedgerow in its
farms and planning a minimum of 445 acres of cover crops every year which improves soil
quality and sequesters carbon in the land.

Huw, continued:

“To hold off some of the worst climate impacts, and avoid irreversible damage to our planet,
we must hold temperature rise to 1.5°C above pre- industrial levels. This requires halving
greenhouse gas emissions by 2030.”

“The food system contributes up to 30% of global greenhouse gases and we all have to take
action. That’s why we have signed up to the Science Based Targets initiative. We’ve laid our
plans out in detail and published them on our website in our Root Zero manifesto – our public
commitment to changing the way we do business and halving our emissions by over by
2030. Our long-term goal, with the help of our suppliers, customers and consumers, is to achieve
net zero emissions.” he said

ENDS.