Decarbonising Food & Drink
How do we tackle decarbonising one of the largest industries?
Our food and drink systems contribute 21-37% of global greenhouse gases and are significant contributors to deforestation, biodiversity loss and declining water tables. This makes it even more so important to address the sector and the environmental impact it holds as our food industry has great potential to transform and provide regenerative solutions.
Can the sector continue providing high-quality products whilst becoming more environmentally aware?
And how will decarbonising the sector affect food and drink?
The way forward isn’t clear cut but what is clear is that our food systems need to transform and industry, agriculture, government and consumers alike must recognise and make the necessary changes to food production and consumption.
Simon Heppner – Executive Director, Net Zero Now
As Executive Director of Net Zero Now, the sector-based climate action platform, Simon is equipping SMEs to take immediate action on the climate crisis.
Simon has been involved in sustainability since the 1990s in work for the United Nations. He joined Good Business, in 2006 forming the climate team, where he continues to advise multi-nationals.
Simon’s early career involved managing restaurants and bars in London, and in 2010 he brought his experience back to the hospitality industry co-founding the Sustainable Restaurant Association, which makes sustainability accessible to SMEs.