Sustainable Food Systems
Circular economy, food waste reduction and regenerative sourcing.
Food systems account for roughly one-third of global greenhouse gas emissions, and the path to a 1.5°C-aligned food economy demands action across loss, waste, sourcing and land use. The track will cover EU Farm-to-Fork and the proposed Food Waste Reduction Targets, US EPA Wasted Food Scale, and the rapid commercialization of upcycled ingredients certified by the Upcycled Food Association. Climate-resilient and biofortified crops (drought-tolerant maize, Golden Rice, HarvestPlus iron-pearl millet), regenerative agriculture outcome metrics (SOC, biodiversity), vertical farming unit economics post-AeroFarms/Bowery, and Scope 3 emissions accounting under SBTi FLAG guidance will be addressed.
- EU Farm-to-Fork and food waste reduction targets
- Upcycled ingredients: spent grain, okara, coffee cherry, fruit pomace
- Climate-resilient crops: drought-tolerant maize, biofortified staples
- Regenerative agriculture metrics: SOC, biodiversity, water
- Vertical farming economics post-AeroFarms, Plenty, Bowery
- Scope 3 emissions and SBTi FLAG guidance for food companies
- Methane reduction in dairy and beef: feed additives (Bovaer, seaweed)