Food Pacific Manufacturing Journal

Any F&B company that undergoes change to become sustainable will find it complicated and costly; yet despite the complexities that come with sustainability, those involved in the supply chain know they are expected to do their part in guaranteeing the industry’s transformation.

Food systems – which include all the players in production, processing, distribution, and consumption – are known to account for a third of total greenhouse gas emissions. According to a Reuters report, food systems generated 17 billion metric tonnes of carbon dioxide equivalent in 2019.  While food waste – from production to consumption – contributes to half of all global food system emissions. Interestingly, decomposing food in landfills is said to make up a big portion of those emissions.

So in this issue, we continue to highlight the sustainability efforts of companies that are helping food and beverage manufacturers take further steps in limiting their own carbon footprint, in creating sustainable food products, and using better packaging. These efforts in the form of service or innovation come at a cost, but we look at the positive impact on the companies that created them and on those who apply them to their own manufacturing.  Meanwhile we as consumers – part of the – food system – are also expected to be conscious of our own food choices and learn to embrace more sustainable living.