How can food and farming businesses take practical action to ‘do net zero’ well?
Our Business Forum in February 2021 explored how food and farming businesses can take practical action to ‘do net zero’ well.
A growing number of governments, trade associations and businesses – including in food and farming – have made net zero commitments. Whilst net zero ambitions are much needed, aspects of this remain hotly disputed. Some expect the road to net zero to be a long and winding road. However, many argue that the timeframe for many net zero commitments needs to be brought much closer.
What does net zero ‘done well’ mean in practice? How can food and farming businesses take bold action to accelerate the shift to net zero, but with a wide-angle lens (on other issues) not tunnel vision in addressing the climate crisis in isolation? We explored these and other questions.
Read our summary write-up to better understand what this means, to get tips on how food and farming businesses can do net zero well and to see key questions we should be asking.
Speakers for this event were Professor Mike Berners-Lee (leading expert in carbon footprinting, lead scientific advisor to Brewdog on its Carbon Negative strategy, and author of ‘How bad are bananas? The carbon footprint of everything’) and Ian O’Reilly on behalf of Emma Robinson (livestock farmers, Gazegill Organics, award-winning, family-run farm, Ribble Valley in Lancashire). The evening was chaired by Dan Crossley, Executive Director of the Food Ethics Council.