Reducing Greenhouse Gas Emissions by Reducing Food Loss and Waste: Guidance for Companies
Companies around the world are increasingly focused on ways to reduce their climate footprint. 1,500 companies now have set Science-Based Targets (SBTs) and many companies are setting Net Zero Targets. Reducing food loss and waste in a company’s operations and supply chain is an underappreciated approach for reducing its greenhouse gas (GHG) emissions.
Hosted by WRI, Cargill, and Champions 12.3, this event will dive into new guidance on how companies should quantify the GHG benefits from reducing food loss and waste, how to incorporate these reductions in their company inventories and science-based GHG reduction targets, and how to communicate about the climate benefits of reducing food loss and waste.
- Craig Hanson, Vice President for Food, Forest, Water & Ocean, WRI
- Greg Downing, Sustainability Director, Climate, Cargill
- Richard Waite, Senior Research Associate, Food, WRI
- Kai Robertson, Lead Advisor, FLW Protocol
- Javiera Charad, Global Climate Delivery Manager, Nestlé
- Nell Fry, Director of Sustainability & CSR, Sodexo
Champions 12.3Launch PlatformLaunch Platform Visit Project
Inspiring ambition and mobilizing action to reduce food loss and waste globally.Part of Food
Cargill and WRI Collaborate on Accounting and Target SettingVisit Project
Cargill and WRI Collaborate on Innovative Global Tools for the Food and Agricultural SectorPart of Business