search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
CLIMATE CHANGE


Climate crisis T


A new report on climate change stresses the gloomy prospects for all sectors, including foodservice, without immediate action


he world’s climate is undergoing unprecedented and potentially catastrophic changes, according


to the latest report from the Intergovernmental Panel on Climate Change (IPCC). The climate crisis has profound consequences for food production and foodservice, putting in danger food security. The report provides new


estimates of the chances of crossing the global warming level of 1.5˚ Celsius in the next decades and asserts that, without concerted efforts, limiting warming to even 2˚ Celsius will be beyond reach Some of the changes that have already been instigated to a large degree caused by human behavior and activities, such as rising sea levels, are now irreversible. The report does offer hope in emphasizing that “strong and sustained reductions in emissions of carbon dioxide and other greenhouse gases would limit climate change”. Foodservice companies have a leading role to play in changing the direction, according to Kip Serfozo FCSI, director of design, East Coast


Cini-Little. “Other industries have a more direct impact on climate change than foodservice – transportation, farming, building and manufacturing. But the foodservice sector relies on so many of these industries to bring food and service to customers,” he says. “So, the foodservice sector is indirectly tied to climate change. The fact that everyone on the planet has to eat and people’s eating behaviors do affect C02 emissions leaves us with a responsibility to take action.” Serfozo says there are many ways operators, consultants and chefs can start to help mitigating the devastating impact of climate change. “They include buying local as much as possible; reducing portion size; minimizing food waste; reducing packaging; cutting back on beef and lamb on menus; and reducing energy costs through solar/renewables, energy star appliances, and optimizing building energy usage,” he says. “We need responsible foodservice companies to take a leadership role.”


21


WORLDWIDE


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132