Charlie Bigham founded the food manufacturer Bigham’s in 1996 and sells their meals-for-two via Ocado and Waitrose. Charlie discusses the measures which he has taken to make Bigham’s more sustainable and the benefits of going green. Over a five-year period, Bigham’s have reduced their carbon footprint by around 25%. They have also improved sustainability by separating their waste and using less plastic and more natural materials in their packaging. Charlie believes that becoming more sustainable is not only important for the environment, but also makes more business sense as it can reduce your production costs. Charlie discusses how it is becoming more important in this day and age to show your customers that you are actively becoming more sustainable, even if it is difficult to measure the benefits. Charlie mentions how he is planning to build a new premises and spend more money to ensure the building is more sustainable.
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- By measuring their carbon footprint, Bigham’s was able to benchmark progress and reduced it by around 25% over a five-year period
- Bigham’s now tries to improve sustainability in all areas, from saving energy to separating waste and using more environmentally friendly packaging materials
- Going green is not only beneficial to the environment, but also for the business as it can help to reduce costs
- While difficult to measure the financial savings, it is extremely beneficial that Bigham’s customers know they are actively making attempts to become more sustainable
- Bigham’s is willing to spend more money to ensure the new building they construct is as environmentally friendly as possible