13 Feb 20 | Weekly podcast
In order to limit global temperatures to 1.5C, greenhouse gas emissions must fall 45% from 2010 levels by 2030 and to net zero by 2050, according to the IPCC. This reduction is required at a time of rapidly expanding food production. It is estimated by the UN Food and Agriculture Organisation that food and feed production will need to increase by 70% by 2050 to meet the world's food needs.
To meet climate targets and avoid the impending climate catastrophe, food companies must radically adapt practices. And with the clock ticking, the next 10 years will be critical.
In this webinar, an expert panel discusses:
• What leading food brands are currently doing to reduce climate impacts
• The real-world practicalities: Science based targets are fine, but how can we actually reach them?
• How to effectively scale up initiatives that absorb carbon, such as land restoration and increasing biodiversity
• Assess how brands can map the route to 2030 for effective implementation.
· Christine McGrath, vice president and chief of global impact, sustainability, and well-being, Mondelēz International
· Jon Hixson, vice president of government relations and global citizenship, Yum! Brands
· Anna Turrell, head of sustainability, Nestlé UK and Ireland
Hosted by Ian Welsh