Jude’s ice cream is taking a proactive approach to address climate change by introducing a greater range of plant-based products. Currently, 75% of the company’s portfolio comprises dairy-based products. However, balancing this with plant-based alternatives could provide a clear path towards meeting the business’s climate objectives.
Jude’s has already achieved a 21% reduction in carbon intensity per liter of ice cream against its 2020 baseline. This puts the company almost halfway towards its 2030 target of a 43% reduction. By rigorously measuring its carbon emissions, the company has identified operational changes, such as sourcing paper from renewable sources and installing solar panels on its factory roof in Berkshire, England. Additionally, making dairy-free products has been deemed one of the most effective routes to carbon reduction.
To help create its report, Jude’s worked with carbon footprinting expert, Professor Mike Berners-Lee, and his team at Small World Consulting. According to Berners-Lee, the company’s plant-based ice cream “places 80% less demand on the land and has only around half the greenhouse gas emissions compared to their dairy ice cream.”
Chow Mezger, Jude’s MD, is delighted with the results of the report. Mezger stated, “We are delighted to see the continued impact of the many carbon-cutting measures we have taken across the business. A 21% reduction in carbon intensity per litre of ice cream is the result of the hard work of our whole team, and we’re encouraged to see the positive impact of growing our plant-based ranges and investing in solar energy.”
While the dairy industry has made some sustainability progress, milk’s environmental footprint remains significant. Dairy requires more land and water use compared to any other plant alternative and contributes more to greenhouse gas emissions. However, while dairy is a more nutrient-dense food, offering greater concentrations of proteins, minerals, and vitamins, it has a higher greenhouse gas impact than some other beverages. Industry bodies, such as the European Dairy Association, argue that based on nutrient density, milk has a better benefit-cost ratio than other alternative beverages.
