Our Top Stories
Building a sustainable diet: WWF has created a new Diet Impact Calculator, which allows users to input their unique diet data, and see whether it is nutritionally and environmentally sustainable. The global NGO has written a report to back up the calculator, which examines the varying levels of impact of some of the major diet types across the world. The calculator shows that eating sustainably is possible, and can be achieved by everyone with simple small changes to eating habits. How we now influence these changes within consumers is the next challenge on the road to a sustainable food system. [WWF]
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Power sector emissions may have peaked: According to a new report from the climate think-tank Ember, global greenhouse gas emissions from electricity generation are likely to have peaked last year, due to a steep uptick in renewables and only a minor and temporary resurgence of coal. Edie highlights the other main findings of the study, including news that renewables and nuclear accounted for a record 39% of global electricity generation in 2022. The speed at which emissions will decline is yet to be seen, but it very much depends on consistent high growth rates of clean energy generation and the immediate scale-back of fossil fuels. [Edie]
The greenwashing problem: Greenwashing has become a major problem over the past few years, as irresponsible businesses try to capitalise on consumer climate anxiety. It also allows companies lacking robust credentials to gain customers and market advantage on false pretences. Ultimately, it hinders rather than helps progress towards emissions reduction goals. However, things are looking up. The Conversation takes a look into countries like Australia and the UK, who have been cracking down on more and more misleading environmental claims. [The Conversation]
Brand Spotlight - Chipotle
The Chipotle restaurant chain is piloting a new restaurant design to help the company reach its goal to halve operational greenhouse gas emissions by 2030. Next year, more than 100 of the burrito chain’s new locations will use all-electric equipment, powered completely by renewable energy. The end ambition is to expand the final design to all of its restaurants worldwide, and to use this pilot phase to test out the best implementation practices. [CNBC]
Research Corner
Designing restaurants to reduce meat consumption: Kenjin Chang and his team have conducted a meta-analysis of 31 studies that tested the most effective way to reduce restaurant meat consumption in the face of climate change. They found that, overall, multimodal interventions were found to be more reliable and effective in facilitating changes in food choice, rather than interventions that separately targeted the design of the retail environment or the conscious decision-making processes. As expected however, almost all of the 31 studies showed that an intervention of any kind did reduce meat consumption. [Frontiers]
Stat Attack
“Between 2015 and 2020, 24% of UK bird species increased, 28% showed little change and 48% declined. Woodland birds continue to fare the worst, with a 12% decline between 2015 and 2020. Wildlife experts agree that the decline in bird populations is largely driven by habitat loss.”
Source: The Guardian
The Big Picture
About Reewild
The food and agriculture industry is at the heart of the climate crisis, generating around a third of man-made greenhouse emissions. And while the challenge of reducing its impact may seem beyond our grasp, it is one that we all have the power to tackle.
We believe that the solution lies in climate transparency. That’s why we’re equipping businesses with the means to evaluate and communicate the emissions of their products. This, in turn, means consumers are armed with credible, independent information, which can be used to make more sustainable choices.
We know that many people want to take climate action but lack the necessary tools and information to do so. We're confident that, armed with the right knowledge, everyone can and will do their bit to build a greener, more sustainable food system.
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