goal
GHG emissions reduced across all scopes in line with the 1.5-degree science-based target (SBT).
Food systems are responsible for about a third of global GHG emissions. Without transforming food systems we cannot limit global warming to 1.5 degrees Celsius. We can not phase out food in the same way we can phase out fossil fuels, but food systems can be part of the solution to the climate crisis. Nature-positive food systems will help reduce emissions and also sequester carbon. But realising the potential of food systems to help mitigate climate change requires systemic approaches. Piecemeal action will not leadto change.2
RECOMMENDED ACTION
Set and publicly communicate a science-based target aligned to a 1.5-degree pathway for scope 1 and 23 emissions.
Commit to reducing your scope 34 emissions and establish a target.
Measure the GHG footprint in scopes 1 and 2 (suppliers), plus scope 3 (retailers), reduce GHG emissions in line with the 1.5-degree science based target and offset any remaining emissions e.g. by protecting and restoring natural habitats that sequester carbon.
Require public emissions reporting in supplier contracts. Collaborate with supply chain partners to make the necessary reductions, including those detailed in the deforestation, diets, agriculture and marine sections of the principles
ADVOCACY PRIORITIES
Advocate for EC governments to take action to support a net zero transition based on the 1.5-degree pathway.
Advocate for consistent mandatory reporting to create a level playing field.
Advocate for incentives and financial support for businesses to make the transition to carbon neutrality.
2 https://wwf.panda.org/discover/our_focus/food_practice/food_climate_cop26/
3 Scope 1 = GHG emissions from running the business; scope 2 = GHG emissions from purchased energy and electricity.
4 Scope 3 = GHG emissions from making the products you sell, and the impacts of those products when they are consumed.
