How can we shift the habits, production, metrics and governance of our food systems towards sustainability? On 10 October, a group of experts within the food value chain came together to explore these questions during a side event on ‘Systemic change in our food systems‘ at the C40 World Mayors Summit.
Green public procurement of food provides the opportunity to drive local and regional food economies towards more sustainable paths. But despite general support for green procurement strategies at a governance level, measuring the climate impact of multiple raw materials for a meal is not straightforward.
Without methodological consensus to help educate procurement officers, kitchens and consumers to make informed choices and LCAs on product groups encompassing sustainable production methods, it is hard to transform the food system at the scale that is needed to reach the targets laid out in the 2015 Paris Agreement and the climate change objectives for 2030.
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