When we sit down to enjoy a meal, at home or in a restaurant, we’re rarely aware of the environmental toll our food choices may take. However, the reality is that the journey from farm to table carries a significant environmental cost, often unseen but deeply impactful. This episode of the EY Sustainability Matters podcast delves deeper into the impact the global food system has on climate change, biodiversity and land use. It also explores how digital innovation can be leveraged to make food production more sustainable without sacrificing quality or taste.

Join host Bruno Sarda, EY Americas Climate Change and Sustainability Services Leader, and Hanne Thornam, EY Nordics Head of Climate Change and Sustainability Services, as they interview two leaders in the food sustainability sector to uncover the challenges facing this industry and how technology is playing a key role in addressing them.

Stephen Nolan, CEO of Nutritics and the 2022 EY Sustainability Entrepreneur of the Year, shares his insights on integrating sustainable practices within the food and hospitality industry. He debunks myths that equate sustainability with compromised quality or financial viability. Alongside him, Pete Statham, Head of Sustainability and Government Relations at Sysco GB, the world's leading broadline food distributor, discusses the practical applications of Nutritics' software in making large-scale, impactful changes. He shares how even a slight change in one menu item can multiply its positive or negative environmental effect, when delivered to thousands of customers across the world.

The discussion closes on a hopeful note, with the guests discussing the vast potential and opportunity that exists within the market to create a more sustainable and resilient food industry for the future.

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