Plate2planet
Our LinkedIn Group continues to evolve; at the
end of June 2021 we had 328 members, all with
an interest in driving greater sustainability in
foodservice. We've used the platform to
promote Guardians of Grub training courses,
share content on developments in eco-labelling,
net-zero carbon podcasts, consumer trends in
meat choices, food waste reduction funding,
guides to soy sustainability, responses to the
Seaspiracy documentary, as well as research on
emerging topics. Members have also used it to
make new contacts for projects they're working
on, and we've polled members on topics of
interest. If you're not already a member please
click on the logo to join the group - and feel free
to share content of interest to other industry
professionals. L17
Insert P23 P2p logo and hyperlink it to LinkedIn
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Another reason why GHG emissions from
imported food matters is that the UK's
Government's net zero by 2050 metrics
don't take emissions from imported food
into account. As the 2021 National Food
Strategy points out, "The danger of
outsourcing environmental damage is
especially acute for the food system, which
is the predominant cause of biodiversity
loss and rainforest destruction, and the
second largest emitter of greenhouse gases
in the global economy. It makes no sense
for politicians, farmers and manufacturers in
this country to put in all the work necessary
to create a sustainable domestic food
system, only to find the market flooded with
food imports produced in ways that cause
environmental devastation abroad."[1]