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How innovation can help drive sustainable food choices
In this episode of the Sustainability Matters podcast, speakers discuss the global food system’s environmental impact, highlighting innovative technologies paving the way to more sustainable food choices.
When we sit down to enjoy a meal, at home or in a restaurant, we’re rarely aware of the environmental toll our food choices may take. However, the reality is that the journey from farm to table carries a significant environmental cost, often unseen but deeply impactful. This episode of the EY Sustainability Matters podcast delves deeper into the impact the global food system has on climate change, biodiversity and land use. It also explores how digital innovation can be leveraged to make food production more sustainable without sacrificing quality or taste.
Join host Bruno Sarda, EY Americas Climate Change and Sustainability Services Leader, and Hanne Thornam, EY Nordics Head of Climate Change and Sustainability Services, as they interview two leaders in the food sustainability sector to uncover the challenges facing this industry and how technology is playing a key role in addressing them.
Stephen Nolan, CEO of Nutritics and the 2022 EY Sustainability Entrepreneur of the Year, shares his insights on integrating sustainable practices within the food and hospitality industry. He debunks myths that equate sustainability with compromised quality or financial viability. Alongside him, Pete Statham, Head of Sustainability and Government Relations at Sysco GB, the world's leading broadline food distributor, discusses the practical applications of Nutritics' software in making large-scale, impactful changes. He shares how even a slight change in one menu item can multiply its positive or negative environmental effect, when delivered to thousands of customers across the world.
The discussion closes on a hopeful note, with the guests discussing the vast potential and opportunity that exists within the market to create a more sustainable and resilient food industry for the future.
Key takeaways:
30% of global greenhouse gas emissions trace back to our global food system
Digital innovation can enhance sustainability of food production without compromising taste, quality or value
As an emerging area without heavy regulation, accuracy and transparency are key to client and consumer trust
Food data management software can help design sustainable menus and lessen environmental impact
The industry needs to raise the sustainability standards, while making sure implementation is cost-effective and accessible to everybody
For your convenience, full text transcript of this podcast is also available.
Disclaimer: The views of third parties set out in this podcast are not necessarily the views of the global EY organization or its member firms. Moreover, they should be seen in the context of the time they were made
Pete Statham
So, how do you make a meal that's just as good and sustainable, even better?
Initially talking about sustainability, sustainable menus, there probably wasn't as much appetite.
People are like, “Oh no, we're just going to be serving rabbit food.”
Now, we're seeing that really change.
Stephen Nolan
There's lots of little tricks that food businesses can use that still doesn't impact the customer experience, but supports their environmental goals.
We can impact quite a lot and when you do that at scale you can certainly make real change.
Bruno Sarda
Hello and welcome to the EY Sustainability Matters podcast, our regular look at ESG and sustainability topics, and how they impact businesses around the globe. I am Bruno Sarda, EY Americas Climate Change and Sustainability Services Leader and your host for this series. In this episode, we will discuss the impact that the global food system has on climate change, biodiversity and land use, while also highlighting some of the innovative technologies that are paving the way for a more sustainable food system.
The reality is that the culinary experiences and the food we enjoy carry a somewhat hidden environmental cost, with current research suggesting that up to 30% of global greenhouse gas emissions trace back to our global food system, and the significant carbon footprint of the food sector as a result of intensive agricultural practices, the long-distance transport of ingredients and the generation of substantial waste. And these issues are compounded by the use of non-renewable energy for cooking or refrigeration, as well as the preference in many parts for meat heavy diets.
These diets not only demand more resources than plant-based alternatives, but also contribute significantly to methane emissions, one of the most potent greenhouse gases; livestock, especially cattle raised for beef and dairy products, which makes animal-based foods responsible for twice the greenhouse gas emissions of plant- based foods. There's also the pressing issue of biodiversity loss from our global food system; the transformation of natural habitats into agricultural land.
The use of monocultured farming and heavy reliance on meat production are rapidly degrading natural ecosystems and reducing biodiversity, leading to increased rates of species extinction. And this loss of biodiversity not only threatens the resilience of our ecosystems, but also the ability to sustain our populations and societies. So, all these, these alarming insights underscore the urgency for transformative solutions.
So, today we're diving into the innovative approaches being adopted to reduce the environmental footprint of the food services and hospitality industry. Joining us for this conversation is Stephen Nolan, the CEO of Nutritics, an Irish food data management software company, that assists businesses to optimize food data and measure their carbon footprint. Stephen also won 2022 EY Sustainability Entrepreneur of the Year Award for his substantial contributions to environmental sustainability through his business, Foodprint, which is a fully automated environmental impact scoring system that helps food businesses manage their carbon impact.
And to demonstrate the real-world impact of Nutritics’ solutions, we're also joined by Pete Statham, Head of Sustainability and Government Relations at Sysco GB, the world's largest broadline food distributor and longstanding client of Nutritics. Welcome to the podcast. We're grateful to have you both today. And to facilitate our discussion we have my friend and colleague Hanne Thornam, who is Head of Climate Change and Sustainability Services for EY at Ernst & Young AS in the Nordics. Welcome to our show, Hanne. I'll turn it over to you to guide what promises to be an insightful conversation.
Hanne Thornam
Thank you, Bruno. I'm really excited to be part of this conversation today. Really looking forward to hearing from Stephen and Pete. Obviously, this is a really important question. The food industry is one of the largest contributors to the climate crisis and natural degradation, but also essential for good and happy lives for any human being.
So I'm excited to hear how you both are working in solving these challenges and how you've collaborated across the sector. And so, let's start with the big picture. So, Bruno's already given us a great introduction to some of the challenges that is faced by the food industry, but it would be great to hear from you guys as well what you believe are the main barriers that the industry is facing in adopting sustainable practices. So, can we start with you, Stephen?
What's your perspective?
Nolan
Thanks, Hanne. Yeah, I suppose that there are many challenges that we see within the food industry around this area, but I suppose a common thread that comes through all of that is the question around where do I start? There's so much that can be done and sometimes it can be quite overwhelming to tackle the whole thing at once, so we would see that quite a lot and really kind of trying to steer organizations with start somewhere as opposed to trying to be fearful of the overall picture. Some of the more kind of pertinent challenges that we would see is probably not just restricted to the food industry, but particular lack of knowledge around the ins and outs of sustainability and how to effect change.
In some cases we'd see lack of executive buy-in, where there may be people within the business who want to do it, but it may not be supported at a board level and I suppose if it's not supported at a board level, that makes things just that much harder. And alongside kind of traditional challenges around budget and so on, I suppose the fundamental piece within the food industry is that you would challenge to reduce emissions, but you still need to ensure that your food is delicious, affordable and appealing to customers. And that can be kind of two sides of a fence and it's really trying to help operators understand that actually it's possible to do both: it's possible to reduce emissions and still meet all of the particular goals that you have. And I suppose it's kind of bringing all of that together and really supporting food business in integrating sustainability, not only into kind of what they serve, but into everything that they do and make it a common thread of their whole business.
Thornam
That's such a good summary. It's very complex. You need buy-in at the top, and it's important to make it attractive as well. How about you, Pete? What would be your perspective on the challenges and maybe specifically to what Sysco is facing?
Statham
Yeah, absolutely. I think what, a lot of what Stephen has said resonates. Fortunately, not the piece about lack of buy-in, because we really do have that and that's absolutely key, the buy-in comes from the top of the business, and that we have even sustainability built into our incentive plans for colleagues so that really people are really focused on how do we build sustainability into the business? But, I think, to the point that Stephen was making around where do you start, the big challenges are there are so many issues.
Sustainability is such a broad topic covering every part of the business, and every element of that, every topic within it becomes so complex the more that you delve into it. And then added to that, the speed at which we need to change is rapid and increasing, because demand is increasing, commercial demand is increasing, that's fantastic, because that means there's a business case for us to act on sustainability. So, the challenge with all of that, the complexity, the scope of it and the speed of change, is all about how do you create this for the long term and how do you make sure it is properly embedded into the business.
And that's really been our focus. You know, we've got 20 thousand customers at Sysco, we’ve got over 800 suppliers, and that's just our business within Great Britain. So, it's really how do we make sure that our teams — we've got eight and a half thousand colleagues — how do we build that colleague base so they're really having the impacts that they can with all of our customer base, all of our supply base, but by keeping our sustainability team lean and really making sure that we're really adding value into the processes? I find myself constantly repeating that sustainability, you know, might be a newer topic and it's certainly a specialist topic, but the work that we need to do and the way that we do this isn't new.
This needs to build into today's existing business processes, today's ways of working, the teams that we have in place. So, to give you an example, when we look at things like packaging and packaging sustainability, that needs to be built into the way that our buyers are talking to suppliers and what they're asking from them around packaging and, you know, looking at their products and you could say the same about everything that we buy. It really needs to be built into the specialist teams who are real experts in that area.
It's not for me and the sustainability team to really go out and kind of preach to suppliers, it's for our buying teams to build that into standards. The challenge is about, you know, changing perceptions because people do see it as something new. So it's really changing perceptions to make sure they're building it into what they're doing day-to-day and that's how we will create a wider business change.
Thornam
I love that, Pete. And I think so many people can relate to what you're saying, just because we all eat and we all sit in restaurants. And so, you know, we all know how complex it is and it's so important that you guys are working to try and help make it a little bit easier for everyone, and maybe that brings me to Stephen again with Nutritics. Could you say a little bit about how Nutritics has helped tackle these challenges in the food industry?
Nolan
Yeah, our software is, we feel, particularly innovative and kind of very specific to the challenges that the food service and hospitality industry faces. If you think of any local restaurant that you have and if you kind of think of the specials board and you think of just how the whole operation works, there's a lot of food that travels through that operation and, consequently, a lot of food that travels through the supply chain and that changes all of the time and the sourcing changes, and so on and so forth.
So, we challenged ourselves to find a way that we can support the industry to calculate their environmental impact, so the carbon impact, the water impact and so on, within a software tool and give them instant answers to the simple questions around what is the environmental impact of our menu? But you actually have to do that in a way that is solely science-based, so there has to be consistency across all of the data, so always being able to link it back to research papers.
And if you think of the volume of ingredients available even within the Sysco GB operation, that's a hell of a lot of research that you need to do to get that data in one place and, ultimately, make it consistent to make sure that it can be reliable and accurate and report it out to the customer. So, I suppose, when we kind of took that and brought it to market, there was three areas that really took off and continued, to support the industry. The first bit is just really around evaluating your supply chain and understanding what the environmental impact of your supply chain is.
So it's giving the food business a full A to Z of, “This is the environmental impact of all the different ingredients, menu items that you have.” And we do see some interesting results that come out of that, in particular around the sourcing and different alternatives that may be available at the same cost, but at a much lower environmental impact and that's kind of what we call a hot spot analysis; you can go in and identify the hot areas and kind of change that around with quite considerable impact in your supply chain. The second area is really within the restaurant operation.
So, when the food comes in the door as well as the chef creates the menu, and when they create that menu, they can use our software to create it and then review the environmental impact of either the recipe and the menu and reformulate accordingly. So, if it's reformulating burgers to bring more pulses in or just reformulating the dish to perhaps have more salad options versus other maybe higher emitting foods, or even reformulating the offer so that if you had a food that's maybe higher in emissions available once a week, you know, you now have that available once every 10 days.
And there's lots of little tricks that food businesses can use that still doesn't impact the customer experience, but supports their environmental goals. And I suppose the third bit and the final kind of main area that we would support with is really operators around how they communicate some of this information to their end customer.
So, in some cases we'd see environmental labels if you walk into cafes or restaurants that tells the customer directly the environmental impact of what they're eating, or in some cases it supports other literature they want to prepare within the operation around how, for example, your lunch compares to a car journey from A to B and so on to try and make it a little bit more tangible for the end customer. So, really the impact is end-to-end from the supply chain right the way through the customer and within that there's so many different opportunities to both manage, analyze and ultimately improve your environmental impact.
Thornam
Wow. I mean it's such a huge challenge you've taken on, but you've managed to make it really practical and concrete and, you know, help both the consumer and the businesses selling the food. But there must have been a lot of challenges in this. Could you describe some of the challenges that you've face?
Nolan
This is an emerging area, and I suppose in any emerging area there tends not to be too heavily regulated. So, I suppose when you're in a world that's not regulated but it's extremely important that you're accurate and reliable, you do need a yard stick to benchmark, for want of a better description. And we very firmly hold the view that none of the data within our software should come from within our business. It should be peer reviewed, published research that is available for all to see and you're able to see the methodology and so on. And that's something that we're very strict about.
And, you know, sometimes that may give different results to kind of other potential offerings on the market, but we're very grounded in the science because we know that, ultimately, it protects our customers from potential green washing and so on and so forth. So, that's a challenge, because you have to maintain that and update that and some research papers might be from farm gate through to distribution center and some might be from cradle to grave so there's consistency around data and so on. But fundamentally, once you stick to the science and invest in that area and publish and be very open about what you're doing, the customer gets the confidence that, in the absence of regulation, they have something that they can stand over.
Thornam
Really well-done in moving us in that direction. What about success stories?
Nolan
I think, there's probably quite a few success stories if I'm honest. Maybe we should have another podcast just for that. But, if I just summarize maybe one or two — at the start, we kind of said, before we kind of launched this to the market, we want to actually do our own research paper and make sure that the kind of what we have can really deliver change.
So, we were a founding partner of an initiative across Europe called Climate Smart Chefs, which is about 500 chefs across Europe, and gathered together chefs and really over the course of a number of months and years, worked together to really use our software to see what could do they from an environmental perspective and some of the results around that were fantastic. Like, on average, the chefs reduced their carbon footprint by about 49% and the water footprint by about 34% in terms of what they were serving.
So when we saw that, kind of felt, “Okay, we have something here that could genuinely make change,” and when you put that at scale, that's a massive change. You know, we do have large customers who roll-out the software as well in quite a number of places around the world and I suppose one recent one was that we were the first-ever software provider to support the COP conferences at COP28 in Dubai with understanding the full environmental impact of the menu.
And the results around that were really fantastic where we kind of came onboard where really there'd be no menu worked on and kind of put all of the menus through the system, you know, a few months before the conference, and we actually reformulated and engineered the menus and reduced the environmental impact by about 30% of the food just served at COP. But equally as importantly, we didn't impact on the financial return that the operators benefited from. So it was a win-win in terms of the reduction in the emissions. But at the same time, everyone did well financially. So that's an equally important part of the jigsaw as well. So, they were a couple of nice, little success stories and hopefully a few more to come.
Thornam
Yes. That, that gives hope that you have these examples where you've both made sure that it's still attractive for the consumer, but that it's also financially viable. And then moving back to you, Pete, as we already discussed the sector and Sysco as part of it faces many obstacles in decarbonizing and becoming more sustainable. But I think an interesting question here is what role technology plays and, also specifically with Nutritics that you've been working with, how that has helped your sustainability efforts?
Statham
Yeah, absolutely. So, I talked a bit about, you know, our biggest impact is what ends up on our customer’s plate. So, when you look at our carbon footprint as a business, we run two thousand trucks and 30-odd buildings, but that on its own is still only about 5% of our carbon footprint. About 90% is the food, so really the impact is about what ends up on the plate.
That means that with our sale force, which is over a thousand colleagues, we've got a real opportunity to influence that kind of customer end as well as the sourcing piece, and that's the other end of it and the suppliers and how things are grown, and working with suppliers working in different ways. The customer piece and influencing that is absolutely vital. And, as Stephen's articulated perfectly, this isn't about going out with, “Oh, this is a sustainable meal." It's really about trying to create a meal that's just as delicious, nutritious, same margins — absolutely critical in all of the sectors we work with, they're all facing challenges; across hospitality, care, public sector, everyone is facing cost pressure. So it's critical the margin remains — allergens, nutrition impact. But also, we need to build sustainability into this.
So, how do you make a meal that's just as good and sustainable so, therefore, in my view, even better? And that's where the work with Nutritics has been key. So, how do we do this with our sales team? How do we bring them up to speed and convert them into ambassadors for sustainability? We worked with Knowledge Labs at Nutritics, and we developed a training — that's a kind of “101” on sustainability that really brings them, sustainability and the food system, it really brings them up to speed on what are the impacts of the food system, what impact can we have as Sysco, and what is that every element from kind of food waste and the impacts that food waste has and the scale of the issue there and the emissions that it causes to the operational sustainability.
We talk about what we're doing on buildings and trucks. We're doing a lot there, investing heavily, so we're proud of that. And our colleagues are really proud of it, so it's a really important area to talk about too. But also, you know, why is meat a higher carbon footprint than veg and why is it still important to have a mixed diet within that? We had a whole session around nutrition as well with our nutritionist, so really supporting and leading that. So, we've kind of covered every aspect of that in bite-size modules for our sales team. That's now available to all eight and a half thousand colleagues.
Next, we'll really focus on our buying teams to make sure that they know how to talk to our suppliers about sustainability and that they feel confident doing that. The feedback from our sales team has been really, really positive. We were very pleased to pick up an award for it as well, so that's always nice to celebrate along the way. But the training’s one piece, upskilling our colleagues, and then the other piece is the technology and, coming to your question, I will answer your question, [LAUGHS] the technology and how does that play a role?
Well, it's all well and good being able to talk about sustainability and understanding it, but what's been a challenge is being able to measure it. So, you know, when I first started talking to our development chef team, you know, we may move things around, but we're a food business and we've got the biggest team of development chefs in the industry, so they work with our customers on how do you design a menu, how do you design a menu in relevant sectors to be tasty, to be nutritious and all the rest of it. So really, a gap there on how do we build sustainability into that?
So, rather than me kind of sitting there with our development chefs going, “that's better than that,” we can now use Nutritics to input the recipe, and then see the metrics change. And our chefs and our colleagues and our customers have really found, you know, we've had great feedback on being able to go in. “What happens if you take the cheese off a burger? How does that actually change the carbon footprint of it?”
And “What if you switched, like, dairy for an alternative plant-based milk in a recipe in the white sauce in a lasagne, in the cheese sauce in a lasagne, what would happen if you made that plant based? What would that do to the carbon footprint and the water footprint?” Being able to do all of that really makes it tangible, really shows the impact.
So, yeah, we've done — you know, it's been really key, both the training, the upskilling, and I should say as well, we had an in-person day with all of that development chef team to really get them around the tool, using it, thinking about how you design menus. And part of this was about repositioning the challenge because, Stephen has talked about sustainability being a compromise and it can't be a compromise.
And definitely, initially from, you know, all parts of the business, and the same all through my career really, you say a more sustainable version of something, sounds awful. People are like, “Oh no, we're just going to be serving rabbit food.” And that's really why we need to, you know, reposition this as a challenge and that's, that goes back to my first point on this, yeah, it's about building sustainability into what we already do, and mainstreaming it and making something that we do every day, which might be brave or stupid for someone who's built a career in sustainability and still has another probably 40-odds years left. But we will get to a point of mainstreaming sustainability where it is just a core part of everything we do.
Thornam
I love that picture of you kind of scenario-modelling a burger to understand its footprint, and so cool that you're able to do that now with Nutritics.
Statham
Yeah, absolutely. It's a real opportunity to be able to quantify and to be able to show the impact of change on the plate.
Thornam
Yeah. And your point around competence, I mean understanding what the impact is and building that competence with your teams being so central, but also, of course, it's so hard to build that competence if you don't have the insight and information, that you now have more of, and also tools to scenario model the burger is, it sounds very cool as well. So, just digging a little bit more into your collaborations, a question for both of you, can you give us some insight into challenges or successes with the collaboration?
Nolan
Pete has very well-articulated as well kind of what we set out to do and within the area of food, and particularly within the area of how chefs create menus and so on, this traditional area is that chefs will be very familiar with and would use software with, for example, ensuring the allergen profile of a menu is correct or, you know, making sure that the costs meet particular budgets and so on and that's really something that you can just do with software kind of by yourself.
But I suppose when you come to the world of sustainability, just having the software tool, it’s fantastic and it will get you a lot of the way. But it's great when it's supported by education and soundbites and suggestions around reformulation and so on. And, really kind of when we've worked together and partnered, we've kind of found that there's benefit to both, in terms of educating, as Pete mentioned, both the broader Sysco team, in terms of kind of what is the various terms and, you know, talking about healthy and sustainable diets and so on, and then the very specifics for the development chef team, where they can really bring it to life as well.
And they in turn, go and educate Sysco's customers and it's this lovely cycle of, or where the market is effectively picking up this information and I think that alone is quite a considerable success, because we're both in a position where we can impact quite a lot and when you do that at scale, you can certainly make real change.
Statham
And I think the really exciting opportunity is that the way that sustainability is viewed and the commercial opportunity for sustainability has just really changed over the last couple of years, so I think when you talk about the challenges and the opportunities for this, I think it does come down to that. Initially talking about sustainability, sustainable menus, there probably wasn't as much appetite.
Now, we're seeing that really change. And we had a session recently where we had exec chefs and heads of food from a real range of hospitality businesses across every kind of sector, every level of premiumization, really, talking about sustainable menus, and that is a real shift from just a couple of years ago. So, I think the excitement that we have among the teams and that is sort of helping us with this because there's a real appetite for the training.
The training wasn't just something that myself and my team came up with and thought, “I know, [LAUGHS] what would be good idea we could force everyone to do a training?” We were being asked for sustainability information constantly by account managers, who were being pushed by their customers, and there was a real need to upskill them, to be able to talk confidently about sustainability and see that it's not that terrifying a topic, because it's only going to come more and more. So, I think the challenges are sort of dwindling away, hopefully, as the appetite for sustainability and the commercial demand for it becomes more.
Thornam
Mmm. It's so good to hear that it's actual pull from the market from your customers as well, that they really find it attractive to have sustainable alternatives.
Nolan
I think it also provides a competitive advantage as well, where you have an army of people who are very well versed in the area of sustainability who can go confidently into customers and talk to them about sustainability and at the other side of the table there may be experts who are very familiar with sustainability and being able to speak their language and so on. Everyone wins under that scenario, which is, which I think is hugely, hugely beneficial.
Thornam
And Pete, do you have any lessons learned or any advice that you would like to give other companies in the industry on the same journey?
Statham
I think it's about focusing on what you could influence and the opportunities that you have. Sustainability is such a broad topic, as we talked about, and can be kind of terrifying when you think about the scope of what you're covering. But really, we realize this opportunity through the demand that we're having from customers for information and to be able to train our commercial teams and educate customers and also create competitive advantage through that. So I think it's really about just taking that time to understand where's the biggest impact opportunity and focusing there.
I also don't want to paint a kind of rosy picture of “it's going to be easy,” because all of our customers are asking for it and it's just a case of giving them the information and they will all source more sustainable products. There's clearly significant areas of our customer base where they're under massive cost pressures, as I've talked about, and they're not as focused around sustainability. There we have a real role to look at how do we increase standards through the supply chain, so that when they're sourcing from Sysco, they know that we're a sustainable supplier, there's meeting certain standards.
Thornam
Excellent. And a final question for you, Stephen, since you're in this technology space. When looking ahead, what do you think are the emerging technology trends that can help the food industry become more sustainable?
Nolan
I think we're really only at the very, very start of this journey. And to give you a couple of examples as to why I think that, in no particular order, if you look at consumers’ understanding of sustainability and kind of what they're eating and so on, and you compare that to allergens or nutrition where there's lots of tools available where you can search anything and really fully understand the calorific content or allergen profile of foods, I see a huge move toward that with technology supporting that over time, and really educating the customers, not only about the environmental impact but also the traceability and transparency and so on of the product.
As you kind of move into more kind of food waste area, you know, artificial intelligence and big data plays, and will play an ever-increasing role in that in terms of accurately predicting what food you should produce with an operation, alongside supporting the traceability piece. And then other areas, for example, like Pete referenced earlier, around sustainable packaging and the role that technology can play in that and helping suppliers into the sector with more biodegradable or compostable packaging or even edible packaging, you know, alongside the kind of recyclability and so on.
I suppose into kind of the more, the heavy technology side, you know, really advance supply chain management and using real, deep analytics to get a real strong sense of your supply chain and kind of how it travels through and how exactly it's, for example if it's a farm, what exactly happens, how the farm is potentially, you know, engaging in sustainable or regenerative farming and so on, and really building that up. So, there's a huge amount of areas that could go on in terms of energy efficiency, or the whole area of farming and technology is a significant area and sourcing and the whole circular economy.
It's really, really exciting to look at it and kind of look forward and really see all of these areas of opportunity, see where we are today and as the market is moving and the one or two percent of technology out there and where it can go, you know, I'm excited that we’ll look back in 10 or 20 years and just be, like, technology had a massive role to play in terms of bringing this whole topic forward and fundamentally making the plan for a better place.
Thornam
Uh, that also gives me hope that we're tackling some of the biggest challenges in one of the most challenging sectors that have some of the most impact, but that is also one of the most important for us as human beings. Thank you so much for giving us insight into what you're doing and how you've been collaborating and giving us a bit of hope for a more sustainable food industry in the future.
Nolan
Thanks Hanne.
Statham
Thanks for having us.
Sarda
Well, Stephen, Peter, Hanne, thank you so much for joining us for this podcast to talk about such an important topic as the mitigation of the role of the food industry as it relates to climate change, which has to start with good measurement and management systems. I was really interested in hearing more about what Nutritics does and how Sysco puts it to use. And, as you all discussed, this all has to be compatible with the need to keep food reliable, affordable, nutritious and delicious, and for the logistics and economics to remain positive for all food industry participants. As I said at the beginning of this episode, this is the Sustainability Matters podcast. You can find all past episodes of the show on ey.com or wherever you get your podcasts.
Thank you for listening. If you enjoyed this episode of Sustainability Matters, we'd love for you to subscribe. Ratings, reviews and comments are also very welcome. Please also visit ey.com where you'll find a wide range of related and interesting articles that will help put these bigger topics in the context of your business priorities. I look forward to welcoming you on the next episode of Sustainability Matters. My name is Bruno Sarda. You can find me on LinkedIn and feel free to connect with me there. Thanks so much for listening.
