Circular Food

Featuring: Rob Cameron, global head of public affairs and ESG engagement at Nestlé; Philippe Schuler, global impact manager at Too Good to Go; Turner Wyatt, founder and CEO of the Upcycled Food Association; and Winnie Yegon, food systems analyst at the FAO and African food systems leadership fellow.

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Inside the Circle is a four-part podcast series exploring the circular economy in action. Tune in as we unpack the technological and business innovations, policy solutions, and challenges associated with making plastics, food, fashion and cities more circular.

Episode 2: Circular Food

Food designs that encourage regenerative food production and the business solutions aimed at reducing food loss and waste

The Intergovernmental Panel on Climate Change estimates that the global food system accounts for about 30% of global carbon emissions. However, data from the United Nations Environment Programme suggest that a third of food continues to be lost or wasted every year. Policymakers, producers, processors, vendors and consumers all have a role to play—from devising policies that support greater stakeholder collaboration and encouraging more regenerative food production, to using produce that would otherwise be lost and reducing the amount of food being wasted in retail, restaurants and households. How can we redesign food products and food systems in ways that help us to meet biodiversity targets and address the climate crisis?

Stay tuned for our next episode on fashion.

This podcast is supported by the Ellen MacArthur Foundation and was produced by a team of Economist Impact researchers, writers, editors, producers and graphic designers, including: Martin Koehring, Martina Chow, Isobel Farquharson, Caroline Kinneberg, Melissa North, Stefan Georgiou, Muireann Price, Huseyin Kemal Gunduzler, Elsa Lima and Maria Gonzalez.