BMO’s Post

In the latest Sustainability Leaders episode, George Sutherland sat down with John Simpson and Guillaume Lhermie to discuss the trends and opportunities in sustainable food systems. Listen now: http://spr.ly/60489oa6A

3 lessons from sustainability leaders on accelerating impacts on food systems Tackling tough issues, enlisting unlikely partners, and harnessing local communities will be crucial to making progress on sustainable food systems in 2024. https://lnkd.in/gVAzRCSN

⏳ Tick-tock! Only 2 hours before the webinar starts! Don't miss out on free expert tips on ESG Regulations for Foodservice Businesses 🌱. It's your last chance to reserve your spot! 🔗 https://bit.ly/44tbz8Y

Sustainability is at the top of the food industry's agenda, but what is the recipe for success? In our fourth #FoodEcosystem expert perspective, Marie-Neige Couriaut, Sustainability Partners and Ecosystem Lead, Capgemini sets out three key ingredients: 💨Speed 📈Scale 🤝Collaboration Read how pre-competitive and public-private collaboration can enable the food industry to think big and move fast for a more sustainable future: https://lnkd.in/gxQDeSvq #FoodWaste #Sustainability

💚 What an enlightening afternoon it was at Peach 20/20’s Sustainability Summit! Delving into the complexities of our global food systems. It was especially eye-opening to hear Henry Dimbleby (of Ravenous, Leon and National Food Strategy fame), talking about why we’re facing such complex challenges in terms of our global food systems. Despite the daunting scale of the challenges, exacerbated by the cost of living crisis and narrow profit margins, the imperative of addressing climate change is undeniable and urgent. Amidst these challenges, there were inspiring insights shared by industry leaders like Mark Stretton and Victoria Page from Fleet Street, highlighting the growing significance of green credentials for both consumers and employees. Additionally, Amy de Marsac from Mitchells & Butlers PLC underscored the crucial role of sustainability in attracting investors. We learned the exciting news that Pizza Pilgrims officially secured BCORP certification, congratulations to Thom, James and the whole team on achieving this important status! At Zonal, we are privileged to support initiatives like Planet Peach, stimulate discussion and encourage action towards a sustainable future. We're committed to playing our part in advancing these critical conversations and initiatives. #ZonalUK #WeAreHospitality #Peach2020 #PlanetPeach #HospitalityConference #Networking #HospitalityTech #Sustainability Peter Martin, Mark Stretton, Fleet Street, Stephen Nolan, Nutritics, Mark Chapman, Zero Carbon Forum, Victoria Page.

Excited to engage in an insightful panel discussion, Feeding People and Planet: The Future of American Food Systems, at the Economist Impact events 4th annual Sustainability Week on June 13th! During this session, I will be sharing my thoughts on the innovative strategies and sustainable practices that are shaping the future of our food systems. This is a pivotal moment to discuss how we can feed a growing population while preserving our planet for future generations. I invite you to join the conversation and explore the full agenda for a week of inspiring and impactful discussions. See you there! #EconSustainability #WholeFoodsMarket 

A great book with a message for climate optimism - Just finished "Not the End of the World" by Hannah Ritchie (recommended from the Gates blog) and it has massively uplifted my spirits and worries about the planet. Ritchie's data-driven book powerfully shifted my mindset on hot-button sustainability topics such as ocean plastics, palm oil usage, organic food consumption, and more. It's worth a read, a re-read, and a discussion with other readers. It's that good.

Label-plus interventions are needed to increase the impact of sustainability labels to feed sustainable transitions. That was the core message of my talk at ‘Making sustainable food more accessible’ in Brussels. I highlighted that labels are needed to make the market transparent, though by far not enough to change consumer behavior. More is needed to support sustainable transitions! I included 3 examples to increase the impact: 🌿 trigger existing values because consumers are extremely good at ignoring information, though when their values are triggered sustainable choices are also triggered. 🍟 change the food environment to support behaviour change for example by changing the standard to become the sustainable option, and consumers need to actively ask or search for other options. 💜 do not only focus on conscious triggers like price and cognitive information, as emotions and the social environment are also highly relevant in consumer decision making. A big thanks for WWF for the organization, and for the inspiring talks and panel discussion highlighting the need to act now: Ester Asin, Alexandra Nikolakopoulou, Camilla Laureti, Samuel Juarez, David Baldock, Asin Martinez, @TomasoFerrando @FeSchlichte, , Giulia Riedo

What needs to be done by the food industry to transition to a circular economy? “We need young people to be educated in circular thinking and to bring them in at the right positions and give them the space to make the change. This enables industries to think out of the box and arrive at more circular solutions,” says Richard van Lijssel, Chair of GME’s Sustainability Committee, in discussion with other experts at GROW’s virtual roundtable. Watch the video here on LinkedIn: https://lnkd.in/e55uk2Ku