ON DEMAND Webinar
Food and beverage manufacturers are assessing where they can reduce their impact on climate in a cost-effective manner, in line with the Paris Agreement. Counting the carbon cost of their own operations and that of their supply chains, the F&B sector is leveraging innovative approaches to mitigate emissions associated with food production.
Pascal Chapot
Head of Sustainable Agriculture
Nestlé
Annabelle Cox
CEO
Tensei
Christine Daugherty
VP, Sustainable Agriculture & Responsible Sourcing
PepsiCo
Mark Driscoll
Founder and Director
Tasting the Future
Sebastian Jeschko
Process & Product Development
Kern Tec
Tim LaSalle
Co-founder Center for Regenerative Agriculture
Chico State
Anouska Perram
Coordinator and Senior Counsel
Forest Peoples Programme
Agus Purnomo
Managing Director for Sustainability and Strategic Stakeholder Engagement
Golden Agri-Resources
Ruth Richardson
Executive Director
Global Alliance for the Future of Food
Sarah Rogerson
Corporate Performance Lead
Global Conopy
Boris Saraber
Director Operations
Earthworm Foundation
Anian Schreiber
Co-Founder & Managing Director
Koa
Olivier Tichit
Director, Sustainable Supply Chain
Musim Mas Group
Benjamin Ware
Head of Sustainable Sourcing and Climate Diversity
Nestlé
Turner Wyatt
CEO & Co-Founder
Upcycled Food Association
Roberto Vega
Global Head of Value Chain
Syngenta
Katy Askew
Senior Editor
FoodNavigator
Flora Southey
Section Editor
FoodNavigator