Prioritizing the planet: benefits of building a more sustainable food system

In the final episode of this podcast series, Alison Banks, EY-Parthenon, and David Shaw, The Kraft Heinz Company, focus on the scope of planet-friendly initiatives, the rewards for food companies doing it right and how to develop a strategy that works for your business. Our guests share how they are prioritizing the planet to drive long-term value for stakeholders, consumers and, of course, the environment by reimagining operations and creating products that are both loved by the market and have positive impacts for the planet.

Key takeaways:

  • Disparities across the food system value chain are creating opportunities to improve and introduce new business models with sustainability initiatives. Manufacturers, producers and intermediaries can improve verification and visibility internally and with each other to address supply chains, packaging and more.
  • Sustainability can be a value driver through innovation by creating new revenue streams and increasing market share.
  • Organizations are balancing the pressures from regulators, stakeholders, employees and consumers with differentiated priorities for sustainability efforts and outcomes.


Pamela DeLoach, a B2B food and restaurant expert


Alison Banks, Managing Director in the Food and Beverage Sector at EY-Parthenon, Ernst & Young LLP

David Shaw, ESG Director International at The Kraft Heinz Company

For your convenience, full text transcript of this podcast is also available.


Episode 4


25m 29s