Yum! Brands’ Post

I love it when I find something energizing and funny when it comes to talking about sustainability. My job can be lonely - trying to get people in food and beverage to talk to me about tackling sustainability through better process solutions. I think many suffer from "sustainaburnout" (yes, I made that term up, but you get what I mean, right?) and just don't think they have time for me. (spoiler alert: most people are really thankful when we do meet!) Oatly, in its always refreshing way, reenergized me today though with some simple humor around their sustainability messaging. With way too many climate detractors in the world, disarming them with their own barbs ("you're being brainwashed") is brilliant. It made me laugh, and it made me read what they were saying. Lowering our climate footprint in all we do isn't just a "good idea", it's absolutely necessary if we wish to continue as a viable species. I wake up every day and help food/beverage/dairy and others do just that through smarter processing. Thanks, Oatly for reminding me why I'm doing this and making me laugh a little this morning! #sustainability #process #foodandbeverage #humor #marketing

Many people have asked me why I became vegetarian—whether it's because of religion. The truth is, I wanted to truly live the values I stand for. I came across a documentary 'Cowspiracy: The Sustainability Secret'. Beyond feeling compassion for animals, I saw how veganism can positively impact the environment. It was a turning point for me. As someone who believes deeply in ESG, I realized that it wasn’t just about work, I need to demonstrate this value in my personal life too. If we want to inspire change in others, it has to start with ourselves. Today on this Vegetarian Day, I’m treating my colleagues to a vegetarian lunch, as a small step in showing that we can all contribute to a more sustainable world. Just by choosing vegetarian meals today, the six of us are saving around 12,000 liters of water and reducing our carbon footprint by 18-24 kg of CO2. Every small step matters. #Sustainability #ESG #Leadership #WalkTheTalk #Vegetarian #PurposeDriven

On your marks, get set, GO! Yesterday marked the first day of our very first #SustainabilityPioneerOfTheYear challenge. Over the next few months, our team will be competing in a series of challenges that are linked to sustainability. This first challenge is Vegetarian (for the meat/fish eaters)/Vegan (for the vegetarians/pescatarians) month. How and what we choose to eat has a big impact on both our health and the environment and so the team is going to try to change what they eat this April. A maximum of 5 points per meal is available and points are deducted depending on what type of meat you eat in each meal. Needless to say, our Carbon and Sustainability Manager, Mia Ramalho da Fonseca, is off to a flying start with a perfect score so far but will she be on top of the podium in a month's time? #BCorp #Sustainability #ESG #InvestorRelations #GreenerRoadshows 

🌎👑 FULL INTERVIEW WITH CLIMATE QUEEN THERESA LIEB! Theresa Lieb is Vice President of Nature and Europe at GreenBiz Group, which provides sustainability professionals with online articles, webcasts, newsletters, industry events and a peer-learning network. Theresa is responsible for strategy, content and programs on biodiversity, food and agriculture, and Europe-specific sustainability topics. 💭 What drives you to do what you do? Working in sustainability (and food, especially!) is super complex, messy and often non-linear, which can make it frustrating. But I can’t imagine having a different job — what’s the point of creating anything on a planet that’s falling apart? 💭 What's your go-to healthy and sustainable recipe? The recipe that transformed my cooking is this healthy vegan cashew cheese sauce. It’s a rich, creamy and slightly tangy sauce that I’ve used as a foundation for hundreds of dishes. You can turn it into pasta sauces, dressings, dips, etc. Just add different herbs (I love it with cilantro) or spices to change it up. If you have a very good blender, it’s not necessary to soak the cashews beforehand. 💭 The most important thing we need to do to fight the climate crisis is help people envision a climate-friendly future and see themselves thriving in it. Find out more about Theresa here: https://lnkd.in/eau3G27p #GreenQueen #innovation #sustainability #climatechange #climateaction #emissions -------- Love climate & sustainability stories? 💚 Subscribe to our newsletter, Green Queen on Mondays, to meet more incredible Climate Queens: https://lnkd.in/eMJ7WwXC

Calling all chocolate lovers! If you haven't heard of Planet A Foods yet, it's time to get acquainted. A few years ago, Co-Founder and CTO Dr. Sara Marquart discovered that just two countries—Ivory Coast and Ghana—supply over half of the world's cocoa beans. Both countries face significant threats from climate change. Dr. Marquart and her brother, Dr. Maximilian Marquart, set out to create a sustainable alternative to the world’s most famous treat. Their innovation, #ChoViva, is a delicious, cocoa-free chocolate alternative already available across Germany. To me, this isn’t a story about chocolate. Drs. Sara and Maximilian didn’t just create a chocolate substitute: They rebuilt an entire supply chain from the ground up with sustainability and resiliency in mind. They are now being rewarded for their bold vision and creativity. ChoViva’s story serves as a delicious reminder of the incredible potential that awaits innovators who think big and tackle climate challenges head-on. Kudos to Rob Schmitz for the excellent coverage at @NPR! #FoodAndBeverage #SupplyChain #BusinessModelReinvention #Sustainability #ClimateAdaptation

Ready to shape the future of food? 🚀 TWO courses designed to help industry leaders integrate climate change into their strategies. → Explore Net Zero, Regenerative Food Systems, Climate-Smart NPD, and more. → Connect with top experts and a powerhouse network of food industry leaders.   Read more in The Grocer: https://lnkd.in/ePgJcrFM

We are working with Sustainability Victoria this week on how communities of can take the lead (and better succeed) in their sustainability transitions using more regenerative economic approaches. Theres so much that can be done to accelerate the things we want to see in our futures. This CSIRO led research, highlights what we can learn from other transitions. This includes how we can effect change, and establish new partnerships to support food system transformations.

UK's Top 10 Food and Drink Manufacturers emit more greenhouse gases than the entire international aviation industry, new report from Bite Back finds Research shows that the total global emissions of the top 10 biggest food and drink businesses operating in the UK in 2022 was 477 million tCO2e — tonnes (t) of carbon dioxide (CO2) equivalent (e) — compared to the UK’s emissions of 426 million tCO2e. Bite Back’s new report highlights that 3 out of 10 businesses — Ferrero, Kraft Heinz, and PepsiCo — actually increased their annual emissions in 2022. Bite Back youth activists spoke on a panel discussion with experts at an event to launch the new report yesterday. Find out more: https://lnkd.in/ejKm4X5J #EatingBetter #BiteBack #PlanetaryHealth #Environment #Emissions #GreenhouseGas

How can we influence each other to create a more sustainable food sector? Whoa!!! Today we succeeded in gathering the Danish food sector in the Danish National Museum to discuss and find answers to this question. And the answers are important in the green transition! 20 pct. of the climate emissions from an average Dane comes from the food we buy and eat. And what we eat is not a given. Every single one of us are influenced by our peers: Our friends, our colleagues, our family. So, what is it that we are passing on to each other? What are we normalizing? Is it okay to smoke inside? Most of us are more guided by what our neighbors and friends do than what politicians tells us to do. When enough of us start changing our habits, we can create what researchers call a social tipping point. And that’s when things start to escalate. One of our core missions in Democracy X is to contribute to a social tipping point in sustainable food. So that climate friendly eating habits are not reserved for the few. Today the National Museum is buzzing with dialogue between food producers, distributors, retailers, kitchens, researchers and consumers. To inspire us today, we are welcoming some of the best researchers on social tipping points: Professor Tim Lenton, from Exeter University and Professor Jessica Aschemann-Witzel from Aarhus University. We are also lucky to hear from Vice Chair of the Danish Climate Council Bente Halkier, and chef and entrepreneur Claus Meyer who share their knowledge and experience on communities, norms and change in the food sector. Thank you to all who have chosen to spend this day with us! And thank you to Novo Nordisk Foundation for making today possible as part of our joint project. And thank you to you who have read this far – you can also be a part of the push towards a tipping point on food. We invite you to share your thoughts and ideas in the comment section and sharing this post with your peers. Because this is how we start building a social tipping point – by inspiring each other. And if you are wondering: Who ARE these people in Democracy X? You are excused, but perhaps you already know us by our previous name. Because Democracy X is the happy merger between The Danish Board of Technology and DeltagerDanmark. We have three decades of experience engaging citizens and key stakeholders in the important conversations. And you're invited!

On Wednesday evening, our CEO/CFO Roundtable gathered 25 hospitality and brewing CEOs to discuss how to respond to one of the biggest threats to our industry: climate change disrupting supply chains. We heard from climate change expert Mike Berners-Lee, Andrew Selley (Bidcorp UK), Pete Statham (Sysco), and Andy Cato (Wildfarmed). The conversation focused on how we can build resilience in our supply chains and tackle scope 3 emissions—the ones encompassing everything we purchase, from food to drink. These emissions make up 78% of our industry’s carbon footprint, and they’re impossible to reduce alone. 📒🖊 Here’s what we learned: ✅ Climate change expert Mike Berners-Lee, discussed climate risks, particularly the ones relevant to hospitality. The more we find out about climate change and the more accurate the science becomes, the worse the projections get. A previous projection for an overall increase in temperature of 1.5 °C by 2050 now points to 2034. Beyond projections, there are the unpredictable, systemic risks. There is, however, an opportunity for CEOs to start building resilience now. ✅ On transitioning to more resilient farming, Andy Cato from Wildfarmed said, “If you are going to go to all the effort to move supply chains to regenerative systems, ask who grew it, how they grew it, and what the outcomes were. We need to engage in real regenerative practices, and it's important that operators ask these questions of their suppliers.” ✅ Pete Statham, Head of Sustainability and Government relations at Sysco GB, shared his insight on investing in smaller, innovative suppliers, and the power of consumer storytelling: “We need to work together, end to end, and be brave and innovative. There are plenty of innovators in the hospitality and brewing sector. We cannot afford to get hung up about prices on menus. Teams should look at how to innovate their menus to build their brands and tell the stories that resonate with their customers and stakeholders.” ✅ When addressing crop yields and storage as major climate-related challenges already taking place in the sector, Biocorp UK CEO Andrew Selley highlighted: “We need collaboration from farm to consumer and everyone along that chain. Everyone has their part to play. If only one does their bit, it won't make the difference we need to reach net zero at pace and build resilient supply chains.”   If you’re a hospitality leader who wasn’t there, don’t miss the chance to join us next time. It’s time to stick together. 💪 🌏   #NetZero #SupplyChainResilience #Scope3Emissions #Hospitality Mark Chapman Bob Gordon Annelie Selander Peter Martin Molly Davis CBII Sam McMeekin Su Cacioppo