Ceres warns food and drink brands of 'substantial material risk'; corporate leaders feel pressure to speak up on ethical issues; and methodology found to measure biodiversity risk in Oliver Balch's latest sustainability news roundup
THE FRENCH have always been proud of their haute cuisine. Now, the land of tarte tatin and cassoulet has added another notch to its culinary belt. According to research by the Economist Intelligence Unit (EIU), the French food scene is the most sustainable on the planet. France topped EIU’s analysis of 69 countries worldwide, which collectively represents four-fifths of the global population. Next in the sustainable lunch queue were the Netherlands and Canada. The UK comes in at number 24, just below China and two ahead of the US, in 26th place.
The study considers three main areas: food loss and waste, sustainable agriculture and nutritional challenges. The findings are also broken down by income level, with the top low-income countries named as Rwanda, Uganda and Ethiopia, in that order. At the bottom of the 2018 Food Sustainable Index, meanwhile, languish the United Arab Emirates (high-income), Bulgaria (middle-income) and Sierra Leone (low-income).
It is not just national policymakers that need to sit up and take note of food-related sustainability issues. A new report from US-based environment group Ceres is warning that “substantial material risk” could hit large food and beverage brands from carbon emissions in their supply chain....