In the midst of the current global pandemic, it can be hard to remember the climate crisis that was at the top of everyone’s agendas pre-2020. The pandemic has highlighted the extent of what’s at stake (human lives and the economy at the top of the list) and the interconnection between the health of the people and that of the planet. It’s forced business to think about what the ‘new normal’ will look like and the road to recovery after COVID-19.
Even under the current pressures, business still needs to strive for 1.5C climate targets. Greenhouse gas emissions must fall 45% from 2010 levels by 2030 and to net zero by 2050, according to the IPCC. In order to achieve targets and avoid the impending climate catastrophe, food companies must radically adapt practices. And with the clock ticking, the next ten years will be critical.
In this session we’ll discuss:
- What leading food brands are currently doing to reduce climate impacts: The leaders and laggards
- The real-world practicalities: Science based targets are fine, but what will make them happen?
- Assess how brands can map the route to 2030 for effective implementation
- How business is responding to COVID19 - what active collaborations are in place to ensure a healthy future for people and the planet
- What are brands doing to encourage healthier and more sustainable behaviours in the future
- How the food sector must continue to innovate to feed an ever-growing population