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World Wildlife Fund Sustainability Works

  • Date: 14 May 2018
  • Author: Sheila Bonini, Senior Vice President of Private Sector Engagement at WWF
Sheila Bonini (002)

In the United States and around the world, we’re facing conservation challenges that no one entity can manage alone. We’re emitting carbon that is warming our planet, we’re consuming far more than our Earth can replenish, and with each passing day our actions are threatening the biodiversity of our planet and all who call it home.

The good news is, we know the trouble we’re in, and we have the help of a major partner to address it – business.

Companies understand that putting stress on our environment is bad for business and are looking beyond their four walls to create impact. They know the path to sustainability will provide long-term profitability – from saving money by consuming less energy to reducing costs through cutting waste. And at the same time, they can help drive change at the scale and speed needed to achieve conservation efforts globally.

Businesses are a massive force. They have global access to governments and consumers, financial wherewithal and the ability to move quickly – particularly when it comes to the technologies that will help us minimize and prevent the greatest conservation hurdles that affect our environment. Companies are a cornerstone of innovation – building, testing and distributing solutions of the future at a rapid rate.

At World Wildlife Fund (WWF), we believe deeply in the private sector’s ability to drive positive environmental change. Over the past decade we have seen the impact of companies reducing their carbon footprints, and the paths they are paving to address conservation and climate issues from a variety of angles. But more needs to be done.

WWF works with companies to leverage their assets and their reach. We bring our expertise from the field and our experience building strategies with high-level stakeholders and work collaboratively with business partners to design and reach conservation goals. We push companies to engage their supply chains, shift the buying behavior of their consumers, raise awareness with their employees and influence stakeholders in governments and communities.

We know that a single company cannot influence an industry. It is vital that companies and conservation experts share best practices and trends across industries and audiences, and that’s what this blog is all about. WWF Sustainability Works is a forum for discussion around strategies, commitments, technologies and more that will help businesses achieve conservation goals that are good for the planet and their bottom lines.

Companies are a pillar of our conservation efforts. They understand the reality of the issues we face and are holding themselves accountable to be a part of the solution. Together, as we create better business practices, we will create a better Earth.

  • Date: 27 April 2018
  • Author: Pete Pearson, Director of Food Waste

Food matters. When we waste food, we waste the energy, water and often wildlife habitat that was sacrificed to grow that food. Every bit of food we produce is precious and should be valued to its highest potential. WWF is working with Kroger on ZeroHungerZeroWaste, to help them achieve a zero waste future. We’ve seen time and again that what gets measured gets managed. We’re starting by identifying where food loss occurs within their business and beginning the journey to eliminate waste across the company by 2025.

Stop Food Waste Day is a perfect reminder that there’s much we can do to eliminate food waste in our own lives. Your own journey can begin with identifying and implementing and SHARING ways to reduce your own food waste every day.

In honor of Stop Food Waste Day, we’re excited to share this video and encourage YOU to share your ideas, tips and photos on how to cut waste with your friends and family on social media.

Be a #ZeroHero - join our fight against food waste and help WWF protect wildlife and their habitat.

 

  • Date: 27 April 2018
  • Author: Tess Lindsey Woodford, Redding, California

The kids are coming this weekend and I need to get out shopping.  Its been a tough week and, honestly, the last thing I want to do is shop.  In fact, I have taken to buying more online lately, not just for convenience sake, but also because of the wider selection of products I can choose from.  And these days, convenience seems to be everything, right? 

But the little voice inside my head always nudges me to shop local first and patronize the independent merchants whenever possible.  See, I’m like most consumers, I want the best price, to choose the best product from the largest selection, and still appease that part of my conscience that tells me to do the right thing.  I’ve always held the opinion that, while many things are out of my control, what I purchase, how I purchase, what I bring into my home, and put into my body, are made up of the choices that I make.   I want those choices to align with my value system for good health and what’s important to me.  And what’s important to me?   My children, grandchildren and their future here on Mother Earth. My family’s future is enough to keep me up at night. And it’s important enough to me to make me stop and shop more wisely and take the time to investigate the products I am looking to purchase. 

Social media sees to it that we are inundated with a lot of different claims, and sometimes it’s difficult to maneuver through the claims and know what’s factual.  We all know that saying it, or reading it, doesn’t necessarily make it so.  So, I do my research and work to make responsible choices and lead by example.  I take my own bottle with me instead of adding another plastic container to the landfills.  I recycle. I try to buy second-hand.  I shop supermarkets that offer organic options.  But there's one label that has made my decision making easier, the Forest Stewardship Council® (FSC®) label . My research has told me that FSC’s existence is to assure me that these products and manufacturers are adhering to the standards that are important to me.  Whether its paper goods, lumber products, furniture or household goods, I don’t have to second guess and that appeases the little nudging voice inside my head.

I’m from a small town, and FSC choices aren’t always available to me.  I ask, and if not available, I reach further.   But the more I ask and consistently purchase locally, the more the retailers adhere to consumer demands.  I’m not going to wait for the politicians, I am going to effect change where I live, and for whom I love.  I do what I can and what is within my own reach.  It’s not a noisy and pushy campaign, but rather a quiet and personal selection.  I’m far from perfect.  I don’t drive an electric car, I don’t have solar panels on my house. But each day, I will continue to do my best within my means to make choices and buy products that work in harmony with the Earth.  Because if everyone does, things change.  And that’s a fact.

  • Date: 05 April 2018
  • Author: Monica McBride, Senior Program Officer for Food Waste at WWF

Every year, about 1.9 million conferences are hosted in the US, and around 250 million people attend them. You’ve probably been to one yourself. These 250 million eager conference-goers are fed at least one meal a day using the now standard method of delivering large amounts of food to large amounts of people in a short amount of time: the buffet. This style of food service is now the norm for large hotels and conference centers because it is easy, fast, and efficient for the kitchen staff.

But what may be a perceived efficiency in one respect, is inadvertently leading to a much greater inefficiency: food waste. Some food is over-prepared and left unconsumed on the buffet, while more is piled high and left on guests’ plates, neither of which is safe to be repurposed or donated and must be thrown away. All the money, labor, and energy that went into making that food also goes in the trash, and that is not efficient.  

The problem is a troublesome cycle of expectations. Chefs and hotel owners assume, often correctly, that clients and guests expect a never-ending abundance of food and want to provide the best possible customer experience. This leads to an “insurance” production and procurement model for events, which adds a little extra at each stage of the flow of food through the hotel. The meeting planner adds a few extra guests to cover possible late registrations, the sales staff adds another 3% to ensure they are not responsible for food shortages, and the chef adds a little more to guarantee the buffet never runs dry. The aim is for someone who visits the buffet ten minutes before the end to have the same choices as the first person through the line. By providing this experience of abundance, the hospitality industry continues to waste precious resources including the land, water, and wildlife habitat that were sacrificed to produce all this delicious food, not to mention millions of dollars from their bottom line in food, labor, and even waste hauling costs.

However, with some simple steps and an eye towards prevention, the hospitality industry could save millions, while also re-educating guests about the value of food and pushing other industries to account for the true cost (value) of food. World Wildlife Fund’s (WWF) recent partnership with the American Hotel and Lodging Association (AHLA), which focused on implementing food waste prevention strategies at ten hotel properties across the United States, proved small steps by dedicated staff can make a big impact. 

The tactics included training staff on food waste prevention techniques, redesigning menus, and incorporating new service and replenishment models to buffets. Did it work? Each of the ten properties saw at least a 15% reduction in food waste and 1-3% reductions in food costs over the course of just a four-month effort, showing it’s good for the bottom line.

Infographic Hotels FLW Business Case

Infographic taken from the Champions 12.3 report.

Champions 12.3 – the coalition dedicated to mobilizing action and tracking progress toward Sustainable Development Goal 12.3 of halving global food loss and waste - also recently released a hospitality-focused business case for investing in food waste reduction. In their study, 42 hotels saw on average a 7:1 benefit-cost ratio from food waste reduction investments, plus a 20% decline in food waste. The business case for food waste prevention is clear – the average site in the study invested less than one percent of annual food sales in prevention activities and saw 7 times that amount in returns.

So, what’s the future of the buffet? Still abundant and delicious, but far more efficient using training, data, and improved communications along the flow of food.

How can you be part of that future? WWF developed a new platform called HotelKitchen.org. It contains an extensive toolkit for the hospitality industry that steps properties through establishing a Food Waste Task Force, developing a food waste prevention culture, and implementing waste reducing practices for buffets and banquets, along with a simple checklist, free training videos, and many additional resources.  

As of April 6th, WWF is expanding our hospitality food waste engagement globally, starting in Singapore where we are gathering participants from 6 of the larger hotel brands in the region along with partners from The Pacific Asia Transportation Association (PATA) and Waste and Resources Action Programme (WRAP) to discuss opportunities for food waste prevention, donation, and diversion at local and regional properties.  And we’ve got future convenings and workshops planned for Europe, South America, and China. Just like hanging your towel or declining daily room service is becoming an accepted norm, soon the wasteful buffet will be a thing of the past.

Hospitality is a global industry - wherever you may be located, if your property, brand or organization is interested in participating in future efforts, check out Hotel | Kitchen, sign-up and join the fight to reduce food waste. It’s good for the planet, and for your business.

  • Date: 22 March 2018
  • Author: John Marler, VP of Energy and Environment at AEG

This Saturday, March 24th at 8:30pm local time, millions of people and places around the world will turn out their lights in solidarity for the fight against climate change. This annual event, coined Earth Hour, is a time unite as a global community and re-commit to protecting our planet.

AEG, the global sports and entertainment company, is stepping up in a big way this Earth Hour. We caught up with John Marler, VP of Energy and Environment to ask how and why Earth Hour is a priority for AEG.

How is AEG participating in Earth Hour?

John Marler AEG

Each year our venues celebrate Earth Hour in a number of ways, from dimming lighting to engaging with guests and fans through Earth Hour-specific campaigns. This year we are taking it to the next level with our first ever AEG 1EARTH, AEG’s company-wide sustainability program, 2018 Earth Hour challenge, in which 20 of our most iconic venues worldwide will compete with one another to see who can conduct the most innovative and impactful Earth Hour campaign. AEG venues that are participating in this year’s competition include StubHub Center in Carson, CA, Mercedes-Benz Arena in Shanghai, Barclays Center in Brooklyn, NY and International Convention Center, Sydney in Australia. Being that we are in the sports and entertainment industry, our venues are very competitive so we can’t wait to see the final results. We’ll be announcing a Gold, Silver, and Bronze winner the Monday after Earth Hour. Nothing like a little friendly competition!

Why does Earth Hour matter?

For me, it’s a very visible and tangible reminder of how grave the threat of climate change is to the things we take for granted, like lighting and other basic services. 

What are some ways AEG helps limit carbon emissions all year round? 

Reducing one’s carbon footprint is an “all of the above” endeavor. Almost 80% of our emissions are due to electric power usage, so we work hard to run our buildings more efficiently to minimize energy wastage. We also purchase renewable energy, both directly from suppliers and from on-site solar installations, and indirectly through renewable energy credits.

Join AEG and World Wildlife Fund in celebrating our planet this Earth Hour. Turn our your lights, join the conversation on social media using #EarthHour, or build out an event for your friends, family, or business.

  • Date: 20 March 2018
  • Author: Pete Pearson, Director of Food Waste at WWF and Ron Cotterman, Vice President of Sustainability at Sealed Air

Globally, it is estimated that 35 percent of all consumable fish and seafood is wasted, and distribution and logistical challenges account for nearly 10 percent of supply chain losses. With one in nine people suffering from chronic undernourishment, and the demand for nutritious proteins on the rise, it's critical that we reduce waste.

At the recent Seafood Expo in Boston, Ron Cotterman, Vice President of Sustainability with Sealed Air Corporation, and Pete Pearson, Director of Food Waste with World Wildlife Fund, led a panel to discuss how each entity from sea to fork plays a role in preventing food loss and waste. After the panel, Ron and Pete kept talking about the issue, here’s a look at that conversation:

Pete at Seafood Expo

Ron: We know that waste occurs all along the food supply chain. Pete, you’ve led national sustainability programs within the retail grocery sector. What are some of the key opportunities for reducing waste at the retail level? 

Pete: Any time you have waste, it represents a design flaw. This was my first time attending the Boston Seafood Expo and it reaffirmed my observation that there is significant emphasis on merchandising and product marketing displays in the seafood industry. We need to get creative and drive seafood sales without fish spoiling over ice. With so many of our oceans fully exploited and some near the brink of collapse, the way we sell seafood has to change. There is loss and waste at all points in the supply chain. If we were to redesign our system with zero tolerance for loss and waste, retail presentation of seafood would probably look very different – different packages, lower temperatures and a re-education to consumers on what “fresh” really is.

Ron: That’s a good point. “Fresh” can mean different things depending on where you are in the world. In many parts of Asia, live fish or fish on ice are still very common, but this leads waste in retail and in homes. In the U.S., consumers generally prefer thawed versus frozen fish and seafood. Still, retailers often report throwing out an average of 5 to 20 percent of all products from refrigerated cases. Whatever the preference, packaging and lower temperatures can make a big difference in keeping food fresher for a longer period of time.

Pete: That’s important because when you lose or waste fish and seafood, we have to remember that we’re throwing away wildlife caught from the ocean. When talking about farmed seafood, it represents a waste of the energy, feed and resources that go into growing that product, in addition to all the transportation and refrigeration costs.

Ron: The good news is that we’re seeing a lot of innovations and technologies that are making a difference. Better temperature control, better traceability and better pacakging solutions are a part of that equation. One of the challenges though is communicating that to consumers. What is WWF doing to help educate consumers about food waste?

Pete: As a starting point, WWF’s campaign is about getting everyone, both businesses and consumers, to understand the implications of food loss and waste. Wildlife habitat and the health of fisheries are in jeopardy due to pressure from the food system. WWF is sponsoring research looking at consumer waste patterns and seafood loss and waste throughout the supply chain. Waste has to be measured to be managed and all actors in the system should consider making more data transparent so that everyone in the value chain can learn from each other. When we measure loss and waste, we begin to understand the benefits and trade-offs of shelf-life solutions like better packaging and temperature control.

Ron: So it’s not just saying “food waste is a problem,” it’s also showing people how they can help resolve it. And there are plenty of benefits to resolving it, including economic benefits. Champions 12.3 surveyed 2100 organizations and found that for every dollar invested in preventing food waste, there was a $14 return on investment. Whether in foodservice, retail or the consumer's home kitchen, there are opportunities to save.

Pete: If we continue to tolerate food loss and waste, we simply won’t have anything left for future generations and a growing affluent population. The cost of inaction to my children and grandchildren is extremely high. From an environmental perspective, we are reaching planetary boundaries. If we can show people there are wonderful ways to enjoy fish and seafood in a highly efficient, waste-free and sustainable way, that’s a win for everyone. We need to challenge our consumer definitions of “fresh” and begin measuring our progress towards a system that can deliver high quality products to retail and food service customers while eliminating waste at all levels of the supply chain.

Listen to the recording of Ron and Pete’s panel “Combating waste in the global fish and seafood supply chain” from Seafood Expo.

This blog was originally posted by Sealed Air.

  • Date: 02 March 2018
  • Author: Lindsay Bass, WWF Manager for US Corporate Water Stewardship; Eliza Roberts, Ceres Senior Manager for Agriculture Water Stewardship

Cape Town, South Africa could run out of water in a few months, literally turning off the spigot for some four million residents. If a solution to the crisis is not found, social unrest is feared. Beyond the human rights concerns, the region’s vegetable, citrus, grape and nut growers may face shortages as 40 percent of Western Cape Town’s water is currently allocated to agriculture.

This frightening scenario may play out with increasing frequency around the world, as population growth, water pollution and climate change place further stress on dwindling water resources. Forty percent of water demand is unlikely to be met by 2030, according to a recent U.N. report, and the value at risk to business is estimated at $63 trillion. Food companies, whose supply chains rely on 70 percent of the world’s water, ought to be paying attention.

And some are, as evidenced by the significant growth in agricultural sustainability standards that in recent years have come to represent a key mechanism through which large multinational firms address their sustainability goals, including for water.

To spur further growth in this promising area, Ceres and World Wildlife Fund (WWF) created the AgWater Challenge, a joint initiative to help companies advance their sustainable sourcing strategies. Through the AgWater Challenge, Ceres and WWF work together with food and beverage companies to develop stronger, more transparent water stewardship commitments in agricultural supply chains.

Launched in 2016, with an inaugural group of seven companies — Diageo, General Mills, Hain Celestial Group, Hormel Foods, Kellogg Company, PepsiCo, and DanoneWave (formerly WhiteWave Foods) — the AgWater Challenge is now open to new food and beverage companies seeking to embrace water stewardship beyond their four walls.

Companies that join the challenge receive technical support from Ceres and WWF (and other NGO partners) in analyzing water issues within their supply chains, and in refining or making new sourcing commitments that enable them to better address their risk. Participating companies benefit from the opportunities for peer-to-peer learning on best practices for managing water risks, setting time-bound goals and engaging with growers.

Among the commitments recognized by the AgWater Challenge in 2016:

  • General Mills completed a comprehensive risk assessment through which it identified eight high-risk watershed regions globally, including California. It pledged to develop water stewardship plans for these regions by 2025 by working with NGOs, farmers and other stakeholders.
  • Hormel Foods’ plans include the development of a comprehensive water stewardship policy with management expectations that surpass regulatory compliance for its major suppliers, contract animal growers and growers that supply animal feed.
  • Kellogg committed to responsibly source its global 10 priority ingredients by 2020 through continuous improvement for row crops via water and fertilizer use metrics. The company’s water sustainability efforts are supporting 17,000 agricultural suppliers, millers and farmers across 22 countries helping them optimize water use and enhance watershed quality.
  • PepsiCo committed to working with its agricultural suppliers to improve water efficiency within its supply chain by 15 percent by 2025 (using a 2015 baseline) in high water risk sourcing areas, with a specific focus on India and Mexico. PepsiCo’s AgWater Challenge goals cover all of its major crops directly sourced, such as potatoes, corn, oats and citrus, as well as other key commodities directly contracted and indirectly procured.

These companies’ commitments reflect their understanding that, as major global food brands, they can be a powerful and constructive force for scaling water stewardship, especially at the farm level — where the biggest footprint is by far.

And they’re not alone in seeing the rising risks to our water supply. Sixty-eight percent of companies believe that exposure to water risk could generate a substantive change in their business, operations or revenue, according to a 2014 Carbon Disclosure Project (CDP) report.

For food companies, sustainable sourcing is a smart strategy for mitigating water risk, and the AgWater Challenge is a resource for companies wherever they may be on their journey for water stewardship.

As Jerry Lynch, Chief Sustainability Officer at General Mills, put it, “The challenges facing our company and our planet are more pressing than ever, so we have to build resiliency in our supply chains to ensure that we can continue to serve the world by making food people love. Our ambition through the AgWater Challenge and all of our water initiatives is to lead by example and we hope to encourage others to do the same.”

To join, please contact Lindsay Bass, WWF Manager for US Corporate Water Stewardship or Eliza Roberts, Ceres Senior Manager for Agriculture Water Stewardship.

This article was originally posted by Sustainable Brands. Link here.

 

  • Date: 01 March 2018
  • Author: Raj Kundra, VP of International Finance

Deforestation is responsible for releasing more carbon dioxide into the atmosphere than all of the world’s cars and trucks on the road today. And what’s behind most of that forest loss? The production of beef, soy, and palm oil.

Of concern to World Wildlife Fund (WWF), these practices force wildlife from their homes, drive soil erosion and water pollution, and disrupt climates locally and globally. They also threaten the stability of our food supply and pose financial, legal, operational, and reputational risks not just to companies but to their banks, as well.

Environmental degradation and climate change exacerbate difficult growing conditions, undermine agricultural productivity, and threaten to destabilize commodity supply chains. And when companies and their investors cannot see illegal or harmful practices within fragmented and opaque supply chains, it can put companies, including their lenders and investors, in legal and financial jeopardy. Less tangible but no less material, it can also damage brands.

While a growing number of banks are committed to protecting natural habitats and promoting environmentally and socially responsible practices among the companies to which they lend, the process is complicated and progress is slow. Fortunately, it may become easier thanks to a new tool from the Global Canopy Program and its partners WWF, Ceres, CDP, and Zoological Society of London.

SCRIPT (Soft Commodity Risk Platform) is a web-based platform that any financial institution can use to identify the business risks associated with financing unsustainable companies; understand and adopt corporate best practices for reducing deforestation associated with soft commodities; and effectively engage companies operating in soft commodity supply chains with step-by step guidance.

SCRIPT hosts two tools: one for benchmarking policy and another to assess portfolio risk. The former, which WWF developed with Global Canopy Program, enables companies to assess the strength and quality of their policy against 150 peer institutions (aggregated and anonymized to protect proprietary data and privacy) and to identify areas of excellence and opportunities for improvement. The custom analysis and subsequent guidance provides information financial institutions can use to quickly improve their policies or to promote areas in which they lead.

The risk tool enables companies to identify and effectively engage clients that are failing to mitigate their exposure to the risks associated with deforestation. With the tool, financial institutions can understand the exposure of their portfolio to deforestation risks, generate risk assessments for portfolios, with customizable criteria, and develop strategies tailored to the institution’s portfolio and issue areas for engaging with portfolio companies.

Financial institutions that make lending and investment decisions based on environmental and social risks and opportunities tend to generate long-term returns that are as good as or better than institutions that do not.

Fortunately, more and more investees and borrowers are taking action. According to the CDP, 87% of companies reporting to them have identified opportunities associated with addressing deforestation, and 73% report a commitment to reduce or remove deforestation from their supply chains. The Tropical Forest Alliance 2020 suggests the investment opportunity will roughly total US$200 billion annually for deforestation-free investment and financing by 2020.

For financial institutions, there are more and more reasons to adopt more sustainable lending and investing practices. And with the advent of tools like SCRIPT that make such transitions easier, the excuses for not taking action are fewer and fewer.

  • Date: 20 February 2018
  • Author: Pete Pearson, Director of Food Waste

GreenBiz is one of my favorite forums for professionals to gather and exchange ideas on sustainable business. It’s part modern grocery store, where one is immediately overwhelmed by the depth and quantity of amazing thinkers and presentations. It’s also part comradery, where you can reconnect with colleagues to salute the successes and lament in the failures of our work. I was invited to join an amazing panel talking about Cultivating Change in the Food System, from Farm to Fork. Food loss and waste has become a very hot issue, and for good reason. In terms of sustainably managing a planet, it is astounding to think we allocate the largest portion of our resources (e.g. energy, water, land) to producing food and risk the loss of all remaining habitat and biodiversity, just so we can waste one-third of it in the process. Finding a balance between nature and agriculture is one of the biggest issues of our time.

This year, as I arrived into Phoenix at the beautiful JW Marriott Desert Ridge Resort and Spa, I was immediately intrigued to learn more about how they were making this a zero-waste event in collaboration with GreenBiz. Specifically, how they were working to prevent, donate and divert food waste.

In November 2017, WWF and the AHLA, with support from The Rockefeller Foundation launched a new platform called HotelKitchen.org. The goal of this platform is to accelerate action within the hospitality sector, not just solve the problem of food waste. This can only be done if hotels and conference centers across the country (and globe) make the decision to run their operations a little differently.

I decided to put together a very quick video blog while I was attending GreenBiz, and self-publish an interview with the Executive Chef, Ryan Lamkin, at the Desert Ridge Resort and Spa. What I found was quite refreshing and frankly what is needed. Changing human behavior and re-aligning our norms and irrational expectations is a great recipe for accelerating the change. Kudos to the GreenBiz team, Chef Ryan and the new culture he’s building in one small corner of the world. Don’t stop, Chef. And to the rest of us, let’s keep lighting more small fires of change.

  • Date: 01 February 2018

The annual GreenBiz forum is just around the corner, marking the first major opportunity in 2018 for leaders across industry to come together and talk sustainability. Brainstorming innovative solutions that are good for business while protecting our planet is a top priority for WWF. At GreenBiz18, our WWF experts will be on stage discussing sustainability in business through a variety of lenses. Here’s a preview of who you’ll see and what you’ll hear from WWF:

Sheila Bonini (002)

Sheila Bonini, Senior Vice President, Private Sector Engagement

What are you most excited to talk about at GreenBiz18?

I am excited to share the power of bold ambition on the part of business to help solve some of the world’s most pressing conservation challenges. For years, the traditional focus in sustainability has been to reduce the company’s environmental footprint. If we’re going to create real change at the scale that matters, companies need to go beyond zero footprint and make a positive impact. I am excited to see that companies are leveraging their influence to make a significant impact not just on their own operations, but across their value chain. That’s why WWF is working with Walmart on Project Gigaton – an innovative new program to avoid one gigaton of emissions across their supply chain by 2030. We’ll share more about this at GreenBiz, and hopefully inspire more companies to join us!

What are you most excited to learn more about at GreenBiz18?

Circular economy is a buzzword these days, and there is a surge in interest in marine waste. I’m so glad these important topics are coming to the forefront and am excited to learn about the innovative and practical approaches business is beginning to take to approach the problem. We waste valuable resources each day. To extend the life of our natural resources, we need to develop a global system to capture and reuse materials in the marketplace. I’m excited to learn how companies are committing to solving the problem differently – like the new commitments by McDonald’s and The Coca-Cola Company on materials and waste. If we all work together, we can develop a more sustainable global system around materials and waste.

Where to see Sheila at GreenBiz 18:

Sustainable Solutions: Collaborating for Climate Change - Plenary
Wednesday, February 7, 2018 - 11:55am
Grand Saguaro North & South

kerry

Kerry Cesareo, Vice President, Forests

What are you most excited to share at GreenBiz 18?

I’m excited to talk about what companies can do, beyond sourcing materials from responsibly-managed forests, to create what we call a “forest positive” future—one where enough forest land and the right quality of forest land is conserved. And I want to share how our unique collaboration with Apple in China, as well as Apple’s journey toward a closed loop supply chain, has helped advance our thinking on how to get there.

What are you most excited to learn more about at GreenBiz18?

I’m excited to learn what other companies are doing to set and achieve science-based sustainability targets, how behavioral economics principles can be used to advance sustainability, and what I can do to advance diversity and inclusion in the sustainability movement. 

Where to see Kerry at GreenBiz 18:

Growing a Successful Strategy to Conserve the World's Forests - Breakout
Tuesday, February 6, 2018 - 4:00pm
Grand Canyon 10

marty

Marty Spitzer, Senior Director, Renewable Energy

What are you most excited to share at GreenBiz 18?

There is incredible excitement surrounding We Are Still In, the movement of non-state actors to reiterate their commitment to the Paris Agreement’s goals, and I'm looking forward to sharing that with the GreenBiz community. For all the companies taking action on climate change, it's a great and critical time to add your voice to We Are Still In and the many states, cities, universities, businesses and faith groups pulling together in 2018 to demonstrate action. 

What are you most excited to learn more about at GreenBiz18?

I'm excited to learn about what’s cutting edge on the growing circular economy movement – a movement we must continue to advance to ensure we’re protecting our resources and our planet. 

Where to see Marty at GreenBiz 18:

Thursday, February 8, 2018 - 8:30am
Grand Sonoran H

We Are Still In - Plenary
Thursday, February 8, 2018 – 11:40am
Grand Saguaro North & South

pete

Pete Pearson, Director, Food Waste

What are you most excited to share at GreenBiz 18?

In today’s society, we waste an unprecedented amount of the food we produce – that takes a toll on our environment, our animals and even our wallets. It’s a problem we can solve, and one of the best ways to do so is to hear about accomplishments and advancements from friends and colleagues around the country. I look forward to adding to those conversations and creating new connections to generate new ideas for action.

What are you most excited to learn more about at GreenBiz18?

I’m excited to learn more about how sustainable food systems and sustainable agriculture is gaining momentum as a topic in the US and globally.

Where to see Pete at GreenBiz 18:

Cultivating Change in the Food System, from Farm to Fork - Workshop
Wednesday, February 7, 2018 - 1:30pm
Grand Sonoran J

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