The Culinary Food Group
One of Ireland's largest chilled food manufacturers, part of the Queally Group, measuring its full footprint for the first time.
The starting point
The Culinary Food Group supplies chilled and prepared foods at scale. Like most manufacturers of its size, it knew what it spent on energy and fuel, and had no single view of what that added up to in emissions terms.
Customers had started asking. Retail buyers in particular wanted numbers rather than intentions.
What we did
We built the emissions baseline across Scopes 1, 2 and the relevant Scope 3 categories, working from energy data, fuel records, procurement and transport.
The output was a measured starting position and a reduction programme built on it, rather than a target chosen first and justified afterwards.
Where it went
The baseline supported a commitment to science-based targets, and gave the business a defensible answer to customer questionnaires.
Start with your own numbers
An SEAI-funded energy audit is the usual first step, and the grant covers most of the cost.