557: The role of data in reducing emissions in the food industry
It is clear that having access to good data is a key requirement for any food business trying to reach sustainability targets, but what does that look like in practice?
In this episode of the Food Matters Live podcast, recorded live at our event held in Manchester in November 2024, we hear from a leading figure about their journey with data and sustainability.
Meredith Ford is Head of Sustainability for the UK and Ireland at SSP International, a food service provider operating in airports and train stations all around the world.
Meredith shares insights on leveraging data to analyse carbon footprints, the importance of prioritising actions based on data, and the challenges of changing consumer perceptions about sustainability.
She also highlights various experiments conducted to optimise menus and product ranges for lower carbon impact, emphasising the alignment of sustainability with commercial goals.
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25:13
556: Emissions targets - whose targets are they?
The whole of the food industry is affected by science-based targets on sustainability - but whose targets are they?
Are we aiming to satisfy consumer demand, the wants and needs of investors, or is the industry simply following what regulators say needs to be done?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, our expert panel offer their views on who is driving the push for sustainability.
The discussion also delves into the challenges of data integrity, the significance of Scope 3 emissions, and the need for supplier engagement.
They delve into the evolving landscape of sustainability within organisations, focusing on carbon literacy, fish stock management, climate disclosures, and the integration of science-based targets.
Gina Camfield, Head of ESG, Aramark UK & Global Offshore
Paul Irwin-Rhodes, Head of Sustainability and SHE, Greggs
Chris Shearlock, Sustainability Director Europe, Thai Union
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39:01
555: Regenerative farming: The power of partnerships
How can partnerships help overcome the barriers to regenerative agriculture and drive lasting change in the food system?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we once again explore how industry is embracing the move towards regenerative agriculture, but crucially through the lense of the power of partnerships.
Our panel discusses the importance of financial incentives for farmers, the barriers to adopting regenerative practices, and the need for a systemic change in the agricultural sector.
They also highlight the significance of measuring outcomes beyond carbon reduction, such as biodiversity and soil health, to ensure the long-term success of regenerative agriculture.
Guests:
Andrew Voysey, Chief Impact officer, Soil Capital
Luc Beerens, Global Sustainable Sourcing Director, Mars Incorporated
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30:03
554: Sustainable nutrition - plant-based and beyond
Does ultra-processed plant-based food have a role to play in the future of sustainable nutrition?
Huge strides have been made in the plant-based sector and benefits continue to be discovered, yet the market is plateauing.
With an increasing backlash against ultra-processed foods targeting the sector, plant-based doesn’t always carry the allure it once did.
Has the opportunity been over-hyped or can new ingredients and technologies inject new life and nutritional value into the market?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in 2024, an expert panel discusses the potential role the plant-based sector has to play in the shifting the food industry to a more sustainable, more nutritious future.
Guests:
Indy Kaur, Founder, Plant Futures
Professor Alexandra Johnstone, the Rowett Research Institute of Nutrition and Health, the University of Aberdeen
Dr Marjolijn Bragt, Programme Manager, Nutrition for Optimal Health, Wageningen Food and Biobased Research
Emer Lowry, Partner, Sustainability and Ethics Specialist in Health, Waitrose
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44:31
553: Is fermentation the secret weapon in a shifting food landscape?
As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges?
The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains.
The food industry is remarkably resilient, partly because it is so good at adapting.
In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future.
Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation.
We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence.
Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Guests:
Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre
Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland
Welcome to the Food Matters Live podcast – where we showcase the innovations, the big ideas, and the visionaries in the food industry.
We dig deep, we look to the future and the past, and we question everything we think we know about food.
Hit subscribe to make sure you never miss an episode.
And find out how you can join the conversation on our website https://www.foodmatterslive.com.
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