Celebrated on September 16, International Day for the Preservation of the Ozone Layer draws attention to measures to combat to the problem and international cooperation. In a study published in August this year by Nature magazine, one of the most prestigious vehicles in the scientific field, it was proven that, although the issue is still worrying, the Montreal Protocol (established in 1987, on substances that destroy the Ozone Layer) prevented additional warming of the planet by 2.5ºC. Without a doubt, an important achievement.
For the iFood, the date is an opportunity to reaffirm its commitment to sustainability, through iFood Regenerates. Aiming to promote a regenerative cycle for the planet, one of the goals is precisely to make the company neutral in CO2 emissions by 2025. “We are already measuring, reducing and neutralizing all gas emissions in the world. Greenhouse effect (GHG) of our business”, explains João Barreto, Director of Strategic Planning and Sustainability at iFood.
To achieve this goal, foodtech promotes several initiatives. Since July 1st, every order made on iFood has been compensated to preserve the environment. In partnership with Moss (a startup specializing in environmental issues), the foodtech compensates for all CO2 in advance through the purchase of carbon credits. In this way, it also contributes to the preservation of green areas in the Amazon.
In parallel, the company turns its efforts to research, development and adoption of non-polluting modes of delivery – such as electric bikes and motorbikes, drones and robots.
In relation to environmental restoration, iFood provides, on its donation platform, the partnership with the SOS Mata Atlântica Foundation. For every R$16 donated by app users, a tree is planted. The goal is to reach 12,500 trees. The partnership also foresees other reforestation actions sponsored by iFood to regenerate the Atlantic Forest in Brazilian territory.
iFood also invests in clean energy for restaurants, which helps not only to further reduce greenhouse gas emissions but also to reduce establishments' energy costs by up to 40%. The benefit is part of the Chef's Advantages program, which offers exclusive discounts and facilities on services for restaurants registered on the application.
“We understand that growth and measures to regenerate socio-environmental impacts need to go hand in hand”, adds Barreto. “We know we have a long way to go, but our commitment is permanent. We will mitigate our CO2 impact on the environment.”
To follow more news from iFood Regenera and learn about our environmental commitments, visit the editorial section of ESG.
