Moy Park signs Courtauld Commitment eco pledge
Published:  14 July, 2010

Poultry processor Moy Park is pledging its support for improved resource efficiency and reduced carbon impact by signing up to the Courtauld Commitment.

Run by the Waste & Resources Action Programme (WRAP), Phase 2 of the Courtauld Commitment is a voluntary agreement aiming to improve efficiency and reduce the environmental impact of the grocery retail sector.

The second phase of the Commitment is looking to move away from solely weight-based targets and aims to achieve a more sustainable use of resources over the entire lifecycle of products, throughout the whole supply chain.

Moy Park becomes the first solely poultry company to sign up to the WRAP agreement, joining major food firms and retailers such as Northern Foods, Arla Foods, Asda and The Co-operative Group.

CEO Nigel Dunlop said: “Through a continuous screening, development, review and implementation of packaging materials and concepts, Moy Park aims to support the overall reduction in carbon and packaging waste.

“The agreement provides a framework in which we can build on our existing commitment to reduce waste across the industry and we look forward to working with WRAP to meet the targets set by the agreement.”

The Courtauld Commitment 2 targets are to reduce the weight of packaging, increase recycling rates and the recycled content of all grocery packaging and to reduce UK household food and drink wastes by 4%.

Liz Goodwin, WRAP CEO, added: “The second phase of Courtauld looks at what can be achieved across the entire retail supply chain. In other words, we have to recognise that the biggest changes come when we consider the entire lifecycle of a product and its packaging.

“That means working together to make changes from the point of production right through to the point of household impact – partnership in the truest sense.”

>>Moy Park win local awards

>>Food manufacturers slash carbon emissions

My Account


Most read


For the third year running, a grain fed cow won the World Steak Challenge. What do you think produces the best beef?