Specialist fresh produce supplier, Bidfresh, has released its latest ‘Growing Greener’ sustainability report, unveiling a refreshed sustainability framework and a new mission and vision that will guide the business towards a more responsible and resilient future.

 

As sustainability expectations continue to rise across the industry, and 16% of consumers think that suppliers are responsible for ensuring eating out of home is sustainable^[1], Bidfresh has provided its customers, teams and partners with clear, evidence-based insight into how it’s addressing environmental and social challenges across the supply chain.

 

Taking a more proactive approach, ‘Growing Greener’ showcases progress across Bidfresh’s three specialist brands, Direct Seafoods (fish and seafood), Campbell Brothers (meat and poultry) and R Noone & Sons (fresh produce), and its new vision: Caring for people, committed to responsible sourcing and delivering the best in foodservice.

 

Bidfresh is also developing its own Environmental, Social, Governance (ESG) strategy and has taken an important step with the introduction of its first ‘Plan on a Page’, providing a clear and structured foundation to embed its ESG priorities across the business.

 

Through this framework, Bidfresh aims to reduce its environmental impact, support resilient UK farming and fishing communities, uphold ethical governance, and include transparent and traceable sourcing across all operations, setting a clear path to 2030 and beyond.

 

Key highlights include:

 

• The introduction of an ‘Inclusion at Work’ and ‘Workplace Behaviour’ standard
• Retaining the ASC and MSC Chain of Custody certification for all the seafood trading sites
• Achieving a ‘Bronze’ medal by the EcoVadis sustainability assessment platform.

 

Valeria Potsinok, Sustainability Manager at Bidfresh, said: “Now in the second year of reporting, I’m so proud of the progress we’ve made, from advancing responsible sourcing and animal welfare to reducing waste and strengthening community initiatives across our regional sites. ‘Growing Greener’ will enable closer collaboration with our customers, helping them make informed menu and supplier decisions, while supporting their own ESG reporting.

 

“This year’s report also sheds light on our expanded training on Health & Safety and Diversity, Equality, Inclusion & Belonging, and our new route planning to reduce last-mile emissions.

 

“Yet, we know this journey is ongoing, and there is much more to do. Guided by our new vision: caring for people, committed to responsible sourcing and delivering the best in foodservice, we remain focused on building a fairer, more responsible and sustainable future for our people, customers, partners and the planet.”

 

Click here to read the latest ‘Growing Greener’ report: viewer.ipaper.io/bidcorp/bidfresh/growing-greener-bidfresh-sustainability-report-2025/?page=1

 

[1] CGA by NIQ x Bidfood State of the Nation – Food Feb 2025

Meat Business Women — the global professional network dedicated to advancing women’s representation and talent across the meat and wider food supply chain — is now researching the 2026 Gender Representation Report. This globally recognised benchmark tracks gender balance across the food and meat manufacturing industry and is independently analysed and submitted to the United Nations. The 2026 edition takes the research to the next level. Alongside continued, dedicated insight into the meat sector, the report will expand beyond meat to include the wider food manufacturing industry, covering dairy, seafood, ready meals, produce, bakery, and ingredients.

This broader scope will deliver the clearest and most connected picture yet of gender representation across the full food supply chain, helping to identify opportunities to strengthen inclusion, leadership pipelines, and talent retention. This research is unique, industry-wide, and vital for manufacturers, providing insight not available anywhere else in the sector. Data collection is open now until 20th February 2026 and we’re asking for your help to ensure manufacturers across the industry take part.

Food Manufacturers – please get involved by:

• Business Survey: Food manufacturing businesses are asked to complete the Business Survey, which captures organisational progress against gender inclusion milestones, alongside gender distribution data.
• Employee Pulse Survey: Businesses are also encouraged to distribute the Employee Pulse Survey to all employees. This helps identify where people are progressing — and where gaps still exist across the industry. Regardless of role, seniority, or gender — we want to hear from you.

Full details and access to the surveys and previous reports can be found here: https://www.meatbusinesswomen.org/what-we-do/gender-representation-report-2026.html

Thank you for helping us shape the future of gender inclusion across the global food industry.

At Costa Brava Mediterranean Foods, sustainability is a commitment that goes far beyond environmental responsibility. We believe in responsible production and consumption, following the United Nations Sustainable Development Goals to ensure that no food resource is wasted.

 

We help nourish hope by actively collaborating with the Food Bank and the Red Cross, donating food to families and individuals in vulnerable situations. This solidarity effort enables us to achieve 0% food waste and progress towards a true Zero Waste model.

 

But we go even further. All meat by-products generated during our activity are recovered and given a new life with sustainable purposes. Some are used for animal feed —such as livestock—, others are transformed into natural fertilisers for agriculture, and part of them are used in the development of pharmaceutical products. Nothing is discarded: everything is revalued with responsibility and purpose.

 

With every action, we ensure an efficient, circular value chain committed to people, the environment, and the future of the food industry.

 

At Costa Brava Mediterranean Foods, we produce and consume with conscience. Because feeding people also means caring for them.

 

In frozen food operations, material handling equipment works hard in some of the most challenging conditions. Low temperatures, condensation, washdowns and high throughput can all take their toll on forklift attachments if they are not properly cared for.

Many factors can affect the lifespan of your forklift attachments – from general wear and tear or harsh winter conditions to inappropriate use or inadequate maintenance. BFFF member Contact Attachments Ltd shares some top tips below to ensure your attachments remain at their very best for many years to come.

 

• Carry Out Regular Visual Checks

Damaged, corroded or excessively worn attachments can present a serious safety risk, particularly in busy frozen food warehouses.

Make it routine to visually inspect attachments for signs of:

• Excessive wear
• Corrosion or rust
• Cracks, fractures or bent components
• Damaged locks, pins or securing mechanisms

For example, the structural integrity of a lifting jib could be affected once under load, or a damaged lock could disengage whilst in use causing a serious accident.  Make a habit out of regularly checking for visual signs of excessive wear, corrosion, or any fractured or damaged elements on your attachments, to ensure they remain safe for use.

 

• Listen Out for Tell-Tale Noises

Visual checks are important, but so is listening to your equipment.

Unusual noises during operation can often indicate an underlying issue. A grinding, knocking or whining sound – such as from the gearbox on a drum rotating attachment – should never be ignored. If something doesn’t sound right, investigate promptly and arrange a Thorough Examination if required.

 

• Don’t Misuse or Overload Your Forklift Attachment

Attachments are designed for specific tasks and using them outside of their intended purpose can significantly reduce their lifespan.

Ensure all operators of your attachment receive adequate user training, and don’t be tempted to misuse your attachment in an attempt to capitalise on it, as this can add strain or cause significant damage.

Similarly, overloading your forklift attachment beyond its lifting capacity can also cause damage, not to mention pose a significant health and safety risk.  To keep your attachment in prime condition pay attention to the Safe Working Load (which should be clearly labelled on the attachment at all times) and ensure you don’t exceed it.

 

• Keep on Top of Regular Maintenance

As with all machinery, your forklift attachment requires routine maintenance to keep it in great working order, so do ensure you apply grease or oil to all moving parts on a regular basis.

Simple steps can make a significant difference, particularly in cold or damp environments where components are more susceptible to wear and corrosion.

 

• Ensure Thorough Examinations Are Up to Date

In the current climate the costs and potential downtime involved in putting your equipment through tests can be daunting, but think of the Thorough Examination as the MOT equivalent for your attachment.  It will ensure you spot any potential issues early on and can have them fixed before they escalate into much bigger or even dangerous ones. Plus, it’s a legal requirement to ensure this is carried out every six to twelve months depending on the attachment.

With correct use, regular maintenance and timely inspections, your forklift attachments will deliver many years of reliable service – even in demanding frozen food environments.

With over 50 years’ experience in designing forklift attachments for the food & drink industry, Contact Attachments supports frozen-food operations with bespoke solutions that are hygiene-safe, cold-store compatible and ergonomically smart.  They’re proud to work alongside BFFF members in helping make the chain of frozen-food logistics safer, cleaner and more efficient.

If you’d like to discuss operator training, Thorough Examinations, or advice on selecting the right attachment for your needs, please contact the team on 01686 611200 or via their website at www.forklift-attachments.co.uk.