FOOD SUSTAINABILITY CONSULTING & TRAINING

FOR ESG – CONSCIOUS BUSINESSES

Build your entire Food Vision Strategy with our canvas.

Future Green Members Monthly Meetup – Tue 11 June 2024
BUY YOUR TICKETS

Join us for breakfast at our June Members Monthly Meetup and learn about deforestation-free commodities.

The EU’s new Deforestation Regulation, EUDR requires product-level reporting and applies to all operators and traders placing regulated goods on the EU market or exporting products from the EU market. It addresses both legal and illegal deforestation.

This regulation impacts access to finance and supply chains and includes commodities like soy and palm oil, which are ingredients in animal feed.

Also, hear from Sodexo’s Adrian Copeland on their sourcing practices.

Don’t miss this opportunity to connect with like-minded professionals and contribute to a more sustainable and equitable future. We have also prepared fun engagement activities to keep you energised and involved. You will go home with new knowledge and actionable ideas.

Please select the member ticket only if you are a Future Green Member. Click here to become a member of Future Green

We help any food company to design their food strategy by making its business greener, less polluting and more restorative by designing action-oriented roadmaps that are fit for purpose.

What’s your food vision?

In practice… We help you localise your global food sustainability strategy to future proof your business using design thinking tools that align with

Globally agreed food systems frameworks

Take our FREE Scorecard – It take 5 mins get your assessement straightaway

How we bring food sustainability to life…

Start today. No matter where you are on your sustainability journey, be that starting out, making progress, or a leader, there is more you can do. Kick off with our food sustainability strategy workshop to align teams around your focus areas. We will support you in designing a roadmap with identified challenges, prioritised solutions and an action plan. Book a Discovery call with Heidi.

Kick Off

Strategy Workshops

Move Forward

Training

Communicate

Communications

How we define food sustainability

We draw on our extensive experience to customise solutions for each new partner.

Our work aligns to the Food Made Good (food service) and Omni (food products) Frameworks as well as the 17 SDGs to ensure we provide holistic advisory services. We are in the business of change and can help you kickstart your food sustainability transformation programme through innovative workshops and best practice policies that is accessible to the layman.

Click on the hexagon icons to learn more about food sustainability >>>

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Procurement
Embrace biodiversity

Our global food system is the primary driver of biodiversity loss around the world. Procure diverse food crops to supports more resilient and healthy ecological systems.

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Source deforestation-free commodities

Three quarters of all deforestation occurring today is linked to agriculture, predominantly driven by the production of beef, soy, and palm oil. Procure deforestation-free commodities to protect existing forests now and into the future.

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Support animal welfare

Industrial animal factories and livestock operations create serious hazards to animal welfare. Conscious procurement promotes the shift away from inhumane treatment of animals.

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Support fair farming

Procuring fairly traded promotes a global trade based on fairness that ensures producers can have stable and sustainable livelihoods.

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Source seafood responsibly

Increased global demand for seafood is linked to the overexploitation of marine resources and species extinction. Procuring sustainably sourced seafood promotes well-managed fisheries that supports livelihoods and healthy marine environments. 

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Plant-forward and less and better meat

Food is attributable to a third of global greenhouse gas emissions, however meat accounts for  60% of those. The latest science encourages boosting the intake of plants and shifting to sustainably produced meat to minimize the environmental impacts of food production.

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Procurement
Support healthy soils

Unsustainable agricultural practices contribute to soil degradation that threatens global food supply and biodiversity. Procure from farms that practice regenerative farming for healthy soils.

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Procurement
Celebrate local and seasonal

Food transportation makes up 10% of food-related carbon emissions. Buying local and seasonal produce ensures freshness, minimises the environmental impact from food transportation, processing and storage, and supports local livelihoods.

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Environment
Conserve water & energy

Agriculture accounts for 70% of total usable water consumption worldwide and is the single largest contributor of nonpoint-source pollution to surface water and groundwater.

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Environment
Prevent Reduce Reuse & Recycle

Reduce waste-to-landfill to embrace a more circular model of production and consumption.

 

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Environment
Reduce food loss & waste

Roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. Reduction of food loss and waste reduces greenhouse gas emissions, conserves natural resources, and can increase food availability to the most vulnerable, and also saves you money.

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Society
Uphold fair labour

Exploitation and discrimination in the workplace is no longer tolerated. Providing equal and inclusive opportunities, training and policies that keep employees happy and productive. Adhere to fair pay practices and uphold workers rights.

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Society
Support the community

Engage with a range of organizations in the community to collectively contribute towards a more inclusive and equitable local food system. 

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Society
Ensure access to nutritious diets

Globally we produce enough food to feed the world, but more than 828 million people still suffer from hunger and/or malnutrition. Offer nutritious menu options that meet dietary requirements to lead a healthy life.

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Society
Maintain food safety

Every year, 600 million people fall ill and one in 10, about 420,000 die from eating food contaminated with bacteria, viruses, parasites, toxins, or chemicals. Access to safe and nutritious food is key to a healthy and quality life.

“We support anyone who sells food…F&B, schools, retailers, corporations and government institutions to procure food sustainably. Sharing knowledge and solutions about sustainable food systems is urgently needed and we provide that in a credible, engaging and compelling way!” Heidi Spurrell, Founder