Brakes and Sysco Speciality Group trial electric delivery vehicles

Brakes and Sysco Speciality Group are trialling zero-emissions vehicles as part of a programme to understand the challenges and opportunities for decarbonising the foodservice fleet.

This builds on Sysco’s commitment to add nearly 2,500 electric vehicles to its fleet in the United States.

The GB pilot features a range of temperature-controlled electric vehicles, including two 19-tonne HGVs and two electric vans.

Sysco hopes to provide a model for electric multi-temperature HGV deliveries as it tests the performance of the vehicles and batteries; collects data and builds understanding around the complexity of charging and route planning; and identifies the infrastructure required.

Mark Jenkins, supply chain & operations director at Sysco GB, said: “Our vehicles cover almost 60 million miles a year. Transforming our fleet to zero-emissions will be vital to achieving the company’s ambitious science-based climate targets and supporting our customers to achieve their own.

“We’re excited to be delivering to customers in zero-emission multi-temperature vehicles, which can save around 69 tonnes of carbon per HGV each year. When you consider the impact of expanding that to our entire fleet, the potential is huge.”

The first vehicles, including an Electra 19-tonne multi-temperature HGV, arrived in July and will move around the network to test different routes and ways of working. However, there are still many barriers to converting the entire fleet – primarily cost and infrastructure.

Jenkins continued: “Innovation in electric vehicles and battery technology is moving incredibly fast, and vehicle range is no longer the biggest barrier. To convert our entire fleet would require significant investment in the UK’s charging infrastructure and a commitment from the industry to invest in the vehicle technology and therefore lower the cost.

“We are investigating all options and welcome partnerships with industry and government to join us in pioneering the future of foodservice delivery.”

Published Date: August 28, 2022