Carbon Neutral Food explores the food industry's ambitious goal of achieving carbon neutrality amidst growing environmental concerns. It examines practical strategies for reducing greenhouse gas emissions and their implications for business management and environmental sustainability.
The book highlights that the food sector, historically a significant emissions contributor, is now focusing on innovations in agricultural practices like reducing fertilizer use and adopting precision agriculture. It also delves into optimizing the food supply chain through transportation improvements, packaging reduction, and waste minimization.
The book provides a structured analysis, beginning with foundational concepts like carbon footprints and Scope 1, 2, and 3 emissions, while referencing IPCC reports to establish a clear context. It uniquely combines business management principles with environmental science, emphasizing the importance of prioritizing emissions reduction at the source, rather than relying solely on carbon offsetting schemes.
By examining case studies and quantifiable data, it demonstrates realistic, actionable steps for food companies. The book progresses by first exploring strategies for reducing emissions within food production itself, then moves onto improvements in supply chain management, and finally addresses the role of renewable energy.
It differentiates between carbon offsetting and carbon insetting, evaluating their potential and limitations. This pragmatic approach makes the book a valuable resource for business managers, sustainability officers, and investors interested in ESG factors.
