The new service will move 600,000 cases weekly, replacing over 90 lorry trips on a 260-mile round trip from Tesco’s main distribution centre in Daventry, Northamptonshire, to its regional distribution centre in Widnes, Northwest England. This shift is expected to save more than 6,000 tonnes of CO2 emissions each year.
With this expansion, the Tesco rail network will now handle over 300 million cases annually, equating to more than six million cases per week and potentially rising to seven million during peak periods. The new service will directly benefit 198 Tesco stores by facilitating more efficient deliveries to Trafford Park, where lorries will collect goods for final distribution.
This rail service, developed in partnership with DRS and Maritime, aims to transport both fresh and dry goods. Key suppliers such as L’Oréal, Heinz, and PZ Cussons will also see benefits from this initiative, helping them reduce their carbon footprint.
Ken Murphy, Tesco Group Chief Executive, highlighted the importance of this transition, stating, “Switching from road to rail allows us to get products to our stores in a more sustainable way, removing thousands of lorry journeys each year.”
John Williams, Executive Chairman of Maritime Group, expressed enthusiasm for the service, noting its role in supporting efficient, low-carbon logistics in Manchester, a key hub for British trade.
The launch of this new rail service is part of Tesco’s broader commitment to sustainability. The retailer is also optimising its road transport by implementing double-decker trailers, achieving a 40% reduction in truck journeys, and encouraging suppliers to coordinate transport logistics, resulting in a significant decrease in required vehicles.
As heavy goods vehicles account for around 21% of the UK’s domestic transport emissions, this initiative is a crucial step in Tesco’s goal to achieve carbon neutrality in its operations by 2035. By enhancing its distribution network, Tesco is setting a precedent for sustainable practices in the retail industry.
Source: newfoodmagazine.com