Nomad Foods

We’re delighted to share the news that Nomad Foods has been shortlisted for the The Food and Drink Federation Net Zero Initiative Award 2024. The entry focuses on our industry-leading study, which suggests that storing frozen food at -15°C, instead of the industry standard -18°C, can reduce freezer energy consumption by 10-11%, without any noticeable impact on the safety, texture, taste or nutritional value of a product. We’re now looking forward to the awards ceremony due to take place later this year and celebrating with the other shortlisted companies. #NetZero #MovetoMinus15 #Carbon #Awards #FDFAwards #FrozenFood

We help families eat a more balanced diet and as part of this we implement strict standards on additives and preservatives. At the end of 2023, 99.4% of Nomad Foods' portfolio was without flavour enhancers, artificial flavours and artificial colourants, up from 99% in 2022. We are particularly proud of the efforts of our new acquisitions to carry out recipe improvements to remove artificial ingredients, which contributed to this progress. We also renovated our La Cocinera 'Lasanas y Canelones' range in 2023, removing artificial ingredients, as well as reducing the salt and saturated fat content. We are working hard to remove all flavour enhancers, artificial flavours and artificial colourants from our portfolio by the end of 2024. To read more about efforts on additives, please see our 2023 Sustainability Report here: https://lnkd.in/efKTgMEx #NomadFoods #Sustainability #Additives #Health #Nutrition

For Pride Month 2024, Nomad Foods hosted a special panel discussion as part of our ongoing commitment to Inclusion & Diversity. Hosted by our Chief People Officer, Harriet Hounsell and in partnership with Karan Kapoor from Diversity & Inclusion consultancy, Vividh, we welcomed Helen Smith from HSBC, Deb Caldow (Ralls) from Diageo and Carly Arnold, our Portfolio Director at Nomad Foods, to discuss the topic of “supporting each other”. The discussion involved how we as an industry can play a more active role in fostering a safe and supportive environment, whilst also exploring any barriers we still face and reminding us why it’s important that we all advocate for I&D every day. It was a thoroughly engaging session from the audience and continues to support our commitment to I&D at Nomad Foods. #Pride #Inclusion #Diversity

Today we’re pleased to announce that we’ve signed up to the The Move to -15°C coalition and announced the 18-month results of our industry leading study, with Campden BRI, exploring if frozen food storage temperatures can be increased. The results build upon our previously announced 12-month results and add further weight to the suggestion that storing frozen food at -15°C, instead of the industry standard -18°C, can reduce freezer energy consumption by 10-11%, without any noticeable impact on the safety, texture, taste or nutritional value of a product. We’re also the first food manufacturer to sign up to Move to -15°C, an industry coalition launched at COP28 and dedicated to cutting carbon emissions in the frozen food supply chain. To find out more, please see our latest press release here: https://lnkd.in/dB8BDh5G #MoveToMinus15

We’re really excited to share that next Friday 28th June, we’ll be sponsoring Food Tank’s first annual London Climate Action Week Summit, focused on “The Intersection of Food, Technology, Investment, and the Climate Crisis.” As part of the afternoon’s speaker programme, our Chief Executive Officer Stefan Descheemaeker will be participating on a panel discussion looking at “Making Sustainable Food Accessible For Everyone” and later in the afternoon our General Counsel, Neil Fletcher, will be taking part in a keynote fireside chat on our temperature change study, exploring whether a 3 degree increase in freezer temperatures could return a 10-11% carbon reduction. In addition, we’re really excited to have a number of our products on offer as part of the tasting and snacking menus throughout the day. Tickets are by invitation only. More details can be found here: https://lnkd.in/eVw2_vBU Bernard Pollack Danielle Nierenberg

Yesterday, our Senior Corporate Affairs Manager, Oliver Thomas, spoke to members of the VriesVers Platform in Bussum, Netherlands. In an afternoon focused on international trends and sustainable business growth, Oliver presented highlights from Nomad Foods latest sustainability report and updated attendees on how we’re progressing against our targets and commitments. He also discussed the twelve-month results of our ongoing study with Campden BRI which suggests that storing frozen food at -15C, instead of the industry standard -18C, can reduce freezer energy consumption by 10-11% without any noticeable impact on product safety, texture, taste or nutritional value. To find out more from our latest Sustainability report, please see here: https://lnkd.in/efKTgMEx And to read more about our temperature change study, please find our latest press release here: https://lnkd.in/eBQgY34H Tim van Romondt, Iglo Nederland (Nomad Foods)

Agriculture is a significant contributor to climate change and is also extremely vulnerable to its impacts. That’s why it’s essential that food business like ours mitigate the negative impacts of agriculture and find new, more sustainable approaches. At Nomad Foods, we are committed to encouraging the adoption of sustainable agriculture practices so that we protect the food chain for generations to come. In 2023, 92.3% of our vegetables, potatoes, fruit, and herbs were sourced through sustainable farming practices, meaning we are on track to meet our 100% target by the end of 2025. We actively help our farmers and suppliers grow more sustainably and in 2023, we were excited to launch a pilot project with our partner, PRé Sustainability, to map the carbon emissions of 30 of our direct vegetable growers. By collecting farm-level, crop-specific emissions data, we will be able to identify where to focus our efforts across the supply chain in the future. To find out more about our efforts to farm sustainably, and our specific initiatives to support biodiversity and carbon reduction, see our 2023 Sustainability Report here: https://lnkd.in/efKTgMEx #Sustainability #Farming #Agriculture

Today is World Oceans Day. With its important focus on collective action for the oceans, Nomad Foods recognises the crucial role our partnerships play in helping us meet our goals for sustainable fish and seafood. Working with the Marine Stewardship Council (MSC) for over 25 years, we have led the way in protecting wild fish stocks for future generations. We are the largest branded producer of MSC-certified and labelled fish and seafood globally and remain on track to source 100% of our fish and seafood from sustainable fishing or responsible farming by 2025. In 2023, 99.5% of our sourced fish and seafood volume was MSC or Aquaculture Stewardship Council (ASC) certified - up from 98.9% in 2022. To read more about our efforts to protect our oceans and source our fish and seafood sustainably, please see our 2023 Sustainability Report here: https://lnkd.in/efKTgMEx #WorldOceansDay #UNWOD #Oceans #MSC #ASC #Sustainability

As our industry celebrates 100 years since the invention of frozen food, our CEO Stefan Descheemaeker spoke to The Times about our mission to provide tasty, healthy, sustainable and affordable food. Clarence Birdseye, the founder of Birds Eye, pioneered the flash-freezing method in 1924 and we at Nomad Foods are proud to continue his vision as the owner of Birds Eye UK & IE, and of our wider portfolio of familiar and iconic brands. As one of the largest food manufacturers in Europe, it is our responsibility to ensure we serve the world with better food, and we'll continue to deliver on this commitment into the next 100 years and beyond. To read the full article, please click here: https://lnkd.in/eMpAiM2x

In the centenary year of the invention of the flash-freezing process by Clarence Birdseye, Nomad Foods and the British Frozen Food Federation have been speaking to Food Manufacture about the past, present and future of the frozen food industry. In this new feature article, Nomad Foods CEO, Stefan Descheemaeker and BFFF CEO, Rupert Ashby discuss industry trends, sustainability and frozen food being an integral part of modern diets. In addition to this, the landmark new study from Nomad Foods in partnership with Campden BRI looking at raising freezer temperatures across the supply chain, concludes the story. The ongoing results of this are already showing the potential to revolutionise the industry once again as we look to the next hundred years of frozen food. Read the full story here: