The food and drink industry is in a unique position to make significant strides in both decarbonisation and increasing biodiversity. According to Nature Positive associate director Tom Mason, food production has a direct impact on biodiversity and ecosystems due to the close interconnection between the two. Farmers, as the primary managers of the world’s soil and land, have a crucial role in determining how landscapes are used and maintained.
Agriculture is responsible for approximately 80% of native habitat loss, highlighting the urgent need for better control to protect plants, animals, and the global food supply. Regenerative agriculture practices are gaining importance in food and drink supply chains as they are seen as essential for building resilience against biodiversity loss and climate change. These practices focus on reducing harmful chemical use, promoting healthy soil and water, and contributing to habitat creation and restoration.
Biodiversity plays a vital role in ensuring better crop productivity, with pollinators like bees, birds, bats, and bugs contributing significantly to global crop production. By increasing habitat diversity, the food and drink industry can help build pollinator populations and improve yields. The decline in global pollinators poses a risk to crops worth billions of dollars, emphasizing the importance of biodiversity in food production.
In addition to biodiversity, the food and drink industry can make significant environmental gains by investing in circular economy initiatives. This includes increasing recycling rates, eliminating plastics from products and packaging, implementing closed-loop water systems, and adopting low-carbon energy solutions. Private equity firms have invested billions of dollars in regenerative agriculture start-ups to address the negative impacts on biodiversity, showcasing the growing interest in sustainable practices.
While progress in biodiversity and decarbonisation is slow, efforts are being made to reduce the sector’s environmental footprint. Manufacturers can implement energy-efficient technologies, optimize processes, utilize renewable energy sources, and collaborate with sustainable suppliers to reduce carbon emissions. Transportation remains a challenging area for carbon reduction, but improvements can be made through initiatives like lightening packaging and optimizing supply chains.
Overall, there is a need for continued investment and action across the food and drink supply chain to address biodiversity loss and decarbonisation. While challenges remain, the industry has the potential to make significant green gains by prioritizing sustainable practices and environmental stewardship. By working together and implementing innovative solutions, the food and drink industry can play a key role in creating a more sustainable and resilient future for food production.