its marketing and has endeavored to connect more closely with clients and suppliers . “ Our new , collaborative-based approach has reaped rewards over the past two years ,” explains Jonathan .
“ We ’ ve curated a reputation for being the main conveyor belt , as we might put it , for innovative , vibrant , and exciting new challenger brands in the foodservice channel . The key for success has without a doubt been the collaborative approach between all parties : client , distributor , and brand .”
Yet , now more than ever , it ’ s the issue of sustainability that ’ s coming to the fore of DIFG conversations . As Jonathan informs us , he believes the company must strategically choose brands that consumers will trust and buy into . “ All we do then ,” he says , “ is provide the right logistics to take those products to market .”
In fact , last October , the business began its journey to become carbonneutral . To achieve this , it began working with the University of East Anglia ( UEA ) and Eastern New Energy . Members of the DIFG team also took part in ‘ Path to Zero Carbon ’ in March of 2022 , a course offered through the Eastern New Energy project .
Jonathan reflects on the event : “ Led by the University of East London , and in partnership with the UEA , the project aimed to help businesses in the East of England become more energy efficient to cut both costs and carbon emissions . Following over 20 hours of learning , we were able to conduct an extensive audit on our 2022 carbon emissions .”
Sustainable snacking
DIFG was fortunate enough to be guided throughout the whole process by Robert Smith at the University of
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