The way our food is produced and designed is one of the largest contributors to some of our most significant global challenges from biodiversity loss to climate change. But what if it was possible to reverse that and to create food that was nature and climate positive? In this episode we explore how this can be achieved through better design, which also represents a significant opportunity for food manufacturers and retailers to make food that’s better for customers, better for farmers, and better for business. We'll be joined by Emma Chow and Gaelle Le Gelard from the Ellen MacArthur Foundation's team to discuss our new publication, The Big Food Redesign, which demonstrates how companies can take a design-led approach that takes nature-positive food into the mainstream.
The way our food is produced and designed is one of the largest contributors to some of our most significant global challenges from biodiversity loss to climate change. But what if it was possible to reverse that and to create food that was nature and climate positive?
In this episode, we explore how this can be achieved through better design, which also represents a significant opportunity for food manufacturers and retailers to make food that’s better for customers, better for farmers, and better for business.
We'll be joined by Emma Chow and Gaelle Le Gelard from the Ellen MacArthur Foundation's team to discuss our new publication, The Big Food Redesign, which demonstrates how companies can take a design-led approach that takes nature-positive food into the mainstream.
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This podcast is based on episode 41 of the Circular Economy Show. Watch the full episode here.
Explore the Big Food Redesign report
Hear Amanda Ravenhill from the Buckmaster Fuller Institute on the Circular Economy Podcast