The use of eco-labelling for more sustainable production and consumption
Eco-labels are voluntarily placed on products by brands to help consumers make informed purchasing decisions by providing information about the sustainability of a product.
Research by the British Psychological Society[1] has shown that eco-labelling on menus encourages people to eat more sustainably, with more people (84%) opting for the more sustainable choices in the eco-label study, compared with the control study (69%). Similarly, the application of Nutri-Score labels to products in French supermarkets apply the principles of nudge theory to encourage consumers to choose more nutritional products. The success of the Nutri-Score System has led to the initiative being recommended for use in other European Union countries, as well as by the European Commission and the World Health Organization.
Eco-labelling could achieve comparable results for raising consumer awareness of the carbon footprint of food products and drive rapid improvements in sustainability throughout the food supply chain, whilst also removing some confusion for consumers about how to make the best eco-friendly choices.
As more sustainable products often carry a price premium which could discourage consumers if they are not aware of the product’s sustainability credentials, eco-labels have an important role to play in supporting consumers to make more sustainable choices.
The charity Foundation Earth have been working with brands and retailers including Nestle and M&S to run successful eco-labelling trials. The trials were welcomed by the UK Government which recognized the potential of the labels to help address the urgent challenges of sustainability and climate change[2].
The need for standardized eco-labels and the role of standards in providing more consistency and transparency
With reported incidents of ‘greenwashing’ contributing to skepticism among consumers about eco-friendly claims, it is important that sustainability information presented to consumers is genuinely meaningful and truthful. Oatly’s adverts comparing their plant-based products to dairy milk were banned by the Advertising Standards Authority[3] for misleading claims about carbon emissions, for instance, illustrating that producers and brands must ensure authenticity about sustainability claims to gain the trust of an increasingly environmentally conscious market.
Currently, there is a lack of agreed standards for eco-labelling of food. Despite this, some food brands and retailers are already starting to adopt their own eco-labelling practices without the guidance of an industry standard. This means that, currently, there is no consistent benchmark for the development of eco-labels which presents a risk of misinformation, consumer confusion and the potential for ‘greenwashing’.
By providing consistency and transparency to eco-labelling through an industry standard, the risk of misinformation and confusion when purchasing food would be reduced whilst giving consumers more confidence in the sustainability claims of food brands. A new standard would also encourage businesses to ensure sustainable production systems and invest in innovative, carbon-neutral technologies to ensure that they can display the highest eco-label rating on their products.
Developing a standard for eco-labelling to give consumers an easy way to make evidence-based purchasing decisions about the environmental impact of their diet requires collaboration between business, academia, and government throughout the standard development, to ensure that the labels can be clearly and accurately understood by consumers.
BSI as a facilitator for sustainable change in the food industry
At BSI, we have proven success of engaging with industries, businesses and governments to create consensus-based standards that define what ‘good’ looks like. We have extensive research and intelligence capabilities, with a track record of driving change in the food industry through collaborative work with various organizations.
We’ve created standards that address the food industry’s shifting landscape and support initiatives which positively impact our planet and people. For example, our guide to responsible innovation (PAS 440) has been implemented by biotechnology startup MiAlgae. MiAlgae produce omega-3-rich algae using co-products from the whisky industry, thus addressing food waste and providing an omega-3 source that doesn’t rely on depleting fish stocks[4].
Our collaboration with the food industry has also led to fast-track standards such as the guide to protecting and defending food and drink from deliberate attack (PAS 96) and a new document on the criteria to define 100% plant-based foods (PAS 224).
By developing effective standards, BSI plays an essential role in helping businesses, organizations and government achieve net zero targets and become more transparent through better monitoring and reporting.
BSI can also support the food industry to build resilience, transform and grow through expert strategy, research and intelligence, standards landscaping, standards creation, advisory services, gap analysis and implementation support. Find out more about how BSI Knowledge Services team can support the food sector here.
