Innovation Online Series: Thought Leaders on Planetary Health May 21, 2020 by Kate McDonough

Circular Economy of Food

Emma Chow, Food Initiative Lead at the Ellen MacArthur Foundation, discusses how companies, cities, and consumers can take action and move towards a circular economy.

Emma Chow Ellen MacArthur Foundation

We know that just optimizing the current linear system is good in itself, but it’s simply moving out the end date for when our finite resources are going to deplete. Recycling, food waste prevention, and composting programs can be good but they actually don’t totally shift the underlying fundamental linear aspect of the system upstream.

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The World Economic Forum Perspective

Wesley Wilson, Head of Agriculture, Food and Beverage at the World Economic Forum, shares his thoughts on post-Covid food trends and discusses his work with organizations using marketing tools to educate consumers on the connection between planetary health and human health.

Wesley Wilson
[The Potential Energy Coalition] says let’s get rid of all of these assumptions, preconceived notions, let’s even throw “climate change” out the window. How do we get people to connect with this emotionally and take the actions and move in the direction that we want, and how do we scale that?

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Regenerative Packaging

Jane Franch, Director of Strategic Sourcing and Sustainability at Numi Organic Tea, explores the innovative materials behind earth to earth packaging and identifies where we can focus our efforts to initiate systemic change.

Jane Franch

Many of these really exciting and innovative ideas come back to this crux of the consumer expectation around packaging. Once we can look at it and think about it as much as a living part of that product as the product itself, then we can start to have different expectations.

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Greenhouse Gas Emissions​

Brands are facing mounting pressure to reduce their greenhouse gas emissions and resulting carbon footprints. Agricultural and food production is responsible for more than a third of global emissions, so choosing better ingredients is critical for meeting ESG commitments and slowing climate change - but how can companies get started?

Find the answers to the most common questions when it comes to improving the carbon impact of food products.​

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