Given the urgent and far-reaching action required to meet the IPCC’s 1.5C target, we asked our panel of experts to present the industry with a 2019 to-do list, identifying the three issues businesses need to tackle head-on immediately. For all of them, one issue clearly rose to the top.
In January 2019 The Eat-Lancet Commission of 37 food experts from 16 countries published a report5 calling for a shift towards a new planetary health diet advocating a 50% decrease in meat consumption globally in order to avoid catastrophic damage to the planet.
First up: Food Waste.
There is a sense that some in the industry have, perhaps understandably, been too preoccupied with plastic in 2018 to think about food waste. While many of the cold hard facts and stats about food waste may not be new, they don’t lose their chilling impact. Equally, the economic benefits of keeping food on the plate, are as clear and obvious as they always have been. A renewed focus on food waste is imperative in 2019.
FIVE REASONS WHY
Foodservice should do more
InSIGHTS FROM THE INDUSTRY
Despite food waste having been highlighted as a serious issue in the industry for at least a decade now, the response remains less than optimal. Some genuine barriers, like inconsistent collection services and a lack of space for separate bins continue to hamper further progress.
SIX THINGS WE LEARNT
From the Food Made Good Sustainability Rating 2018