SupplyChange LLC’s Post

🎙️ Live Update from 2ND NET ZERO FOOD & BEVERAGE FORUM Kicking off our transformative journey at the forum, we were honored to have Achim Drewes, Sustainability & Stakeholder Relations expert from Nestlé Waters EMENA, sharing valuable insights. His presentation, an 'Opening Case Study,' delved into the impactful realm of "Aiming at a Positive Impact on Water Cycles and Nature." Drewes illuminated the audience with a methodical exploration, showcasing the methodology and real-world examples from the mineral water business. Nestlé Waters, under his guidance, has embraced a mission towards a sustainable future, emphasizing positive contributions to water cycles and the surrounding environment. His compelling talk illustrated the significance of such endeavors in the broader context of corporate responsibility. As we navigate the complexities of sustainability, Drewes' presentation served as a beacon, setting the stage for the discussions ahead. Stay tuned for more profound insights as we continue to unravel the layers of energy efficiency and decarbonization in the food and beverage industry. 🌍🌱 #NetZeroForum #SustainabilityLeadership #WaterCyclesImpact

Good to talk & listen at Future Bridge Events second NetZero forum for the food and beverage sector in Berlin. Great to see such a wide range of industries all working on decarbonizing their value chain. Some good inspirations mainly (but not only) on scope 1&2 energy efficiency and from different systematic approaches. Also (beyond my own impulse on water & nature related action as part of the response to climate change) many good side conversations with industry peers. Makes me feel that on scope 1&2 the dynamics are good, while scope 3 needs more traction to achieve systemic changes.

𝗔𝗰𝘁𝗶𝗼𝗻𝘀 𝘀𝗽𝗲𝗮𝗸 𝗹𝗼𝘂𝗱𝗲𝗿 𝘁𝗵𝗮𝗻 𝘄𝗼𝗿𝗱𝘀 🌟 And that’s how our CEO, Lotte van Rijn, landed on the Food100 list of 2024! A wonderful recognition of her dedication and our efforts towards a more sustainable global food system.🌱 𝗖𝗼𝗻𝗴𝗿𝗮𝘁𝘂𝗹𝗮𝘁𝗶𝗼𝗻𝘀, 𝗟𝗼𝘁𝘁𝗲! Would you like to read the full article? Find out more via: https://hubs.la/Q02PjPtS0

The 2024 Champions League final wasn’t just about who lifted the trophy; it was a landmark moment for sustainable food choices. The Champions League final ignited a conversation about consumer awareness in the food industry. Carbon Happy Cook is dedicated to partnering with organisations like yours. Together, we can create a future where sustainability isn’t just a talking point, but an everyday reality for food lovers everywhere. Food production leaves a significant footprint on our planet. Consumers, increasingly aware of this impact, are demanding transparency about the environmental cost of their food choices. Carbon footprint labeling empowers them to make informed decisions and presents food businesses with exciting opportunities. Consumers, not just those at the Champions League Final, are looking for sustainable options. Carbon footprint labeling demonstrates your commitment to environmental responsibility, attracting eco-conscious customers Embrace transparency to build trust and enhance your brand reputation. By understanding your carbon footprint, you can pinpoint areas for improvement, potentially leading to cost savings through operational efficiency. This is our holistic approach with Carbon Happy Cook. While initiatives like My Emissions are a commendable first step, Carbon Happy Cook offers a more comprehensive solution. We go beyond just carbon emissions, conducting a full lifecycle analysis. This includes calculating the environmental impact throughout the food journey, from sourcing ingredients and transportation to waste management. This paints a clearer picture for environmentally conscious consumers. Data accuracy is paramount. Carbon Happy Cook utilises robust methodologies and reputable data sources to ensure the reliability of our carbon footprint calculations. This builds trust with consumers who crave clear and verifiable information. Would you be ready to take the next step? We offer a free trial of Carbon Happy Cook, allowing you to experience the benefits of comprehensive carbon footprint labeling firsthand.   Contact us today and let’s discuss how Carbon Happy Cook can help your food business thrive in a sustainability-focused future! #GreenGoals #PremierLeague #EFL #EcoFriendly #UEFAChampionsLeague #CarbonLabelling #GreenFuture #Sustainability #EnvironmentalImpact #CarbonAssessment #CarbonFootprint David Garrido Chris Goodwin Eloise Thompson AIEMA Rishi Jain Helen Tully Daniel Gallo Marco Vögeli Brett McGoldrick Thom Rawson Calum Paul Jason Webber Neil McAlley Richard Lindsay AIEMA Helen Hughes Marcus Parry Gina Stein Football For Future Global Sustainable Sport Mike Laflin Tom Gribbin Juliet Slot Jordan Hayes Anthony Angol Greig Mailer Pete Bradshaw

How do you build a #sustainable #food business? The new strategy from The Food and Drink Federation provides important guidance 🚦 Canopy: Sustainability Consulting was delighted to join The Food and Drink Federation for its launch of its new sustainability strategy at the wonderful Zoological Society of London (ZSL) London Zoo today. 🐧 The strategy sets 2030 ambitions to contribute to: - A 50% reduction in carbon emissions across the agrifood supply chain 🏭 - The UK’s Nature Positive ambition to halt and reverse nature loss 🦋 - Halting commodity-driven deforestation and conversion 🌳 - Halving per capita food waste by 2030, contributing to UNSDG12.3 and the Courtauld 2030 commitment 🗑 - Implementing a worldclass packaging recycling system in the UK, reducing the environmental impact of packaging ♻ The strategy provides helpful guidance for food companies on how to improve their performance in these areas and signposting to the leading initiatives and frameworks. Find out more here: https://lnkd.in/ejiXWH9v Thanks to Emma Piercy, Balwinder Dhoot, Dan S., Natalie V. and the FDF team, and to Mike Barry for the wonderful job shaping the conversation today. #sustainablefood #circulareconomy

🥦 Celebrating International Day of No Meat! Today, at Sparks, we're embracing sustainability and reflecting on the significance of our dietary decisions. We're proud to join the global movement on this International Day of No Meat. We've reached out to our clients, inviting them to participate in this eco-conscious initiative. But we didn't stop there – we're going beyond just avoiding meat; we're also saying no to fish. 🐟 Recognizing that fish is often considered as meat, we're affirming our commitment with clarity and conviction! Let's seize today as a driving force for positive change, demonstrating how each meal contributes to a healthier planet. Together, we can pave the way for future generations by making informed choices and embracing sustainable practices. 💚 The International Day of No Meat advocates for a shift towards compassionate and balanced diets, centered around fruits, vegetables, and grains. Let's celebrate the abundance of plant-based alternatives. 🥦

The food and beverage industry is on the cusp of a significant shift in the business landscape. Regulations are being introduced that will require most companies to measure and disclose their carbon footprint. I believe this is a major step towards addressing climate change. And it's happening faster than many might expect. Starting next year, larger companies will be obligated to report their carbon emissions. This requirement will gradually expand to include smaller businesses in the coming years. For the food and beverage industry, this means a new era of accountability and transparency. While this may seem daunting, it also presents opportunities. By calculating their carbon footprint, food service businesses can identify areas where they can reduce emissions, improve efficiency, and potentially even gain a competitive advantage. It reminds me of a statement by Fred Van Aken, from our ESG webinar, "It's a journey, not a destination, and we're all in this together." The steps you take today will shape the future of the F&B industry and the planet. It's a significant shift, but one that holds great potential for positive impact. What do you think? #sustainability #hospitality #restaurantmanagement

At The Sustainable Restaurant Association we work constantly to ensure that the Food Made Good Standard is thorough, ambitious, evidence informed and rigorous. But most importantly it's built FOR F&B businesses, speaking to the nuance and specific actions needed in our sector. It is a question that is operational in nature, that meets the industry where it is, and speaks to the actual steps you can take to build a better business with a positive impact on people and a lower impact on the planet. We ask questions about policies and how they are used, reviewed and updated, but more importantly we ask about the action steps you are taking. This might look like 'What are you actively doing to reduce your energy use?' 'What steps have you taken to increase plant consumption and move to less but better meat?' 'What standards have you set for your supply chain and how do you know your suppliers meet them?' We do this not just because we want to ensure that having Food Made Good Stars means something, but also to drive progress. It's not just the final result of completing the Standard that a restaurant should be proud of, but it's also the process. If we were only rewarding the end result, we would miss the fact that 'sustainability' is a road without an ending. A journey toward constant improvement. Andrei Lussmann, thank you for your insights below, and we are looking forward to celebrating your achievements with your latest Standard.

Great article highlighting the amazing work my friends are doing in New Zealand and Australia Jan Meyer and Francesca Goodman-Smith. Treat your sweetheart on Valentines Day an upcycled treat. https://ow.ly/EMJ950QrvYU #foodtech #upcycledfood #ESG #sustainablebusiness #upcycled #spentgrain #sustainablefoodsystems #healthyplanet #circulareconomy #circularfoodeconomy

🍃 Sign up to our webinar: Trends of the Food Industry 2024! With UK food companies' CSRD reporting becoming mandatory, we are already seeing a tremendous shift in reaching sustainability targets in that region in comparison to other global food companies: UK food companies currently progress 2-4x faster on their emission reduction targets. Want to know more about this food industry trend and more? Register to our webinar: https://lnkd.in/e-FPqcYA