decarbonisation
Freddie Ugo – Time at the bar: the drinks disruptors challenging the status quo
Freddie Ugo is co-founder and Head of Brand at Beyond Belief Brewing Co, a challenger beer brand turning surplus fresh pasta and bakery food waste into sustainable craft beer
Ben Jenkins – Power, price and opportunity: decarbonising hospitality and food production in an age of energy risk
Ben Jenkins of Asahi UK joins energy and foodservice experts to examine how energy prices, geopolitical instability and policy gaps are slowing hospitality decarbonisation – and what can unlock progress
Andrea Zick – Chefs, power and menu transformation: accelerating the shift to low-carbon food
Food systems researcher Andrea Zick explores how chefs, procurement teams and sustainability leaders can use their influence over menus to accelerate the shift towards lower-carbon food
The next frontier in scope 3 reporting
Hamish Forbes from WRAP gives Nick Hughes the lowdown on the organisation’s new guidance for scope 3 measurement and reporting and what it means for businesses
A risky business
Large food businesses should be required to show how they are planning for climate risk, according to a major new report on climate adaptation
Zero Carbon Britain report released
THE CENTRE FOR Alternative Technology (CAT) today (16th July) released its new report – Zero Carbon Britain: Rethinking the Future, which outlines how the UK can decarbonise without the need for future technological advances. The new report suggests that…
