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Episode 3: Sustainable Diets
Manage episode 342977622 series 3331163
Το περιεχόμενο παρέχεται από το Footprint Media Group. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Footprint Media Group ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
This podcast seeks to disentangle the fast-evolving theme of Sustainable Diets with a view to creating more clarity as we approach events such as Veganuary. It also serves as a preface to a Footprint White Paper due to be launched in November. Topics discussed by our panelists are how to define a sustainable diet given how fast knowledge is evolving. What frameworks can the sector work to. We explored current and future trends. We took a close look at plant based, the meat reduction debate and also the context of health. We furthermore explored the supply chain; Scope 3 emissions and regenerative agriculture vs soil health as well as animal welfare. Finally, we also shone a spotlight on eduction and communication; worker skills, menu design, understanding Scope 3 and its implications in the context of consumer dialogue and comms.
Tune in to the podcast to hear the fascinating debate with:
• Chantelle Nicholson – Chef Patron, Apricity
• Emily Pinkney – Head of Sustainability, Sysco Speciality Foods
• Marisa Heath – Chief Executive, Plant-based Food Alliance
• Anna Collins – Nutrition Manager, Nestlé
• Amy Fetzer (in copy) - Footprint, Chair
6 επεισόδια
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