Every year, large amounts of resources—from plastics and food to clothing and building materials—are produced then thrown away. As global populations grow and become richer, there will be an increased pressure on these already strained resources that underpin our society’s needs. What will a system that eliminates waste, circulates resources, and innovates within the confines of our planet look like? What kinds of technologies, policies, collaborations and human ingenuity will be needed to get us there?
Visit us at: https://impact.economist.com/sustainability/Inside-the-circle
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Every year, large amounts of resources—from plastics and food to clothing and building materials—are produced then thrown away. As global populations grow and become richer, there will be an increased pressure on these already strained resources that underpin our society’s needs. What will a system that eliminates waste, circulates resources, and innovates within the confines of our planet look like? What kinds of technologies, policies, collaborations and human ingenuity will be needed to get us there?
Visit us at: https://impact.economist.com/sustainability/Inside-the-circle
Hosted on Acast. See acast.com/privacy for more information.
The Intergovernmental Panel on Climate Change estimates that the global food system accounts for about 30% of global carbon emissions. However, data from the United Nations Environment Programme suggest that a third of food continues to be lost or wasted every year. Policymakers, producers, processors, vendors and consumers all have a role to play—from devising policies that support greater stakeholder collaboration and encouraging more regenerative food production, to using produce that would otherwise be lost and reducing the amount of food being wasted in retail, restaurants and households. How can we redesign food products and food systems in ways that help us to meet biodiversity targets and address the climate crisis?
Featuring: Rob Cameron, global head of public affairs and ESG engagement at Nestlé; Philippe Schuler, global impact manager at Too Good to Go; Turner Wyatt, founder and CEO of the Upcycled Food Association; and Winnie Yegon, food systems analyst at the FAO and African food systems leadership fellow.
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