Streamed on 21st September 2021
The way our food is produced and designed is one of the largest contributors to some of our most significant global challenges from biodiversity loss to climate change. But what if it was possible to reverse that and to create food that was nature and climate positive? The Ellen MacArthur Foundation's newest publication argues that not only is this possible through better design, but also represents a significant opportunity for food manufacturers and retailers to make food that’s better for customers, better for farmers, and better for business.In this episode of the Circular EconomyCircular EconomyA systems solution framework that tackles global challenges like climate change, biodiversity loss, waste, and pollution. It is based on three principles, driven by design: eliminate waste and pollution, circulate products and materials (at their highest value), and regenerate nature. Show, we'll be joined by Emma Chow and Gaelle Le Gelard from the Foundation's team to discuss
Why we need to move beyond incremental sourcing improvements to a rethink of ingredients and product portfolios, especially amongst the globe’s largest food manufacturers and retailers.
Why ‘food design' is such a crucial concept for the future of our food system.
What the nature positive foods of the future might actually look like.
