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Healthy & Sustainable Food - Eco Labelling - what it means for consumers & businesses
Episode 7215th October 2021 • Beanstalk Global • Max MacGillivray
00:00:00 01:07:52

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Beanstalk Global is proud to be hosting a series of monthly Broadcasts for Healthy and Sustainable Food. In our October Broadcast, we discuss Eco Labelling - What it Means for Consumers & Businesses.

A new Eco score is being piloted by major brands in the UK and Europe.  Currently, consumers don't have the information they need to make more sustainable buying choices.  Clear labelling on carbon and environmental credentials will help them support the brands and products doing the right thing by our planet.

We discuss the pros and cons of eco labelling and what it means for consumers and businesses. Joining the panel will be:

Tom Cumberlege, Director of The Carbon Trust. Tom leads the Carbon Trust's work on value chain analysis and strategy. He has extensive experience helping businesses to understand their climate change risks and opportunities, working across a diverse range of sectors including agriculture, food and drink processing, retail, FMCG, heavy industry, financial services, and luxury goods. His advice enables clients to realise low carbon investment opportunities across their value chains, optimise product design, set targets, engage suppliers, and evaluate financing solutions. Tom has supported a wide range of businesses and institutions, such as Coca-Cola, Bord Bia, the IFC, the UK Foreign and Commonwealth Office, Nationwide, Quorn Foods, Nynas and Thyssenkrupp. He has also developed guidance for the GHG Protocol’s Scope 3 Standard on behalf of the World Resources Institute.

Juliane Caillouette Noble, Managing Director, Sustainable Restaurant Association.

Juliane came to the Sustainable Restaurant Association as Development Director in 2016 after five years of running Jamie Oliver’s programmes for improving school food and food education across the UK. The SRA is a not for profit membership organisation committed to accelerating change toward an environmentally restorative and socially progressive hospitality sector in the UK. As Development Director, Juliane’s role included designing and developing strategic partnerships and campaigns, ensuring that the impact and influence of the SRA grows along with the size of the membership body. Juliane became the Managing Director of the SRA in January and looks forward to working with the industry to build back better and greener post Covid.

Johnathan Sutton, Group Safety & Environment Executive, Westfalia.

John is a leading food industry professional with high-level procurement, technical and commercial knowledge, gained over decades in the retail sector. In the newly-created role for Westfalia, he will be responsible for driving the company's sustainability efforts to greater heights.

He is in charge of implementing protocols and refining the system to ensure optimal levels of compliance in matters related to environmental impact, food safety, and the health and safety of employees.




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