Page 14 - Food&Drink magazine November-December 2022

LIVE 22 REVIEW
CLOCKWISE FROM ABOVE: Scenes from the morning; Eden Brew CEO Jim Fader on stage.
“ We’re working off of a sustainability platform; we’re not anti-dairy, this is not about demonising the way food is made or supplied, this is about meeting tomorrow’s demand, which is rushing at us at a rate of loss we can’t control.”
predicting demand for protein will double in the next 30 years.
“We’re working from a sustainability platform; we’re not anti-dairy, this is not about demonising the way food is made or supplied, this is about meeting tomorrow’s demand, which is rushing at us at a rate of loss we can’t control.”
TAKE THE FIRST STEP, AND THEN ANOTHER
CEO of sustainability and environmental consultancy Cress Consulting, Julia Seddon, explained what used to be a ‘nice to have’ is now ‘business critical’ and then walked the room through the steps business can take towards decarbonising operations.
“No value judgements, no setting oneself up for failure. If business is going to reduce risk, improve its operational performance, and build climate resistance, it starts with the first step. And then another.
“There are plenty of
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14 | Food&Drink business | November-December 2022 | www.foodanddrinkbusiness.com.au
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