Cop Ta Cop - Food in the Centre

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Food is a quarter of greenhouse gas emissions. A lot of the food that we eat is grown in some of the poorest country of the world. The focus of this cop was all about trying to get developing nations to sign up to more aggressive targets. And wasn't really about by diversity and tim ate, Ye imean says.

Today's episode comes from the How To Lead a Sustainable Business podcast, brought to you by Selfridges Group and Intelligence Squared. In the podcast, Alannah Weston, Chairman of Selfridges Group, speaks to inspiring leaders at the forefront of sustainability and business to find out what it takes to lead change and how businesses can put sustainability at their core. In this COP26 Special, Alannah is joined by Henry Dimbleby. Henry spent time as a journalist, cook and management consultant, before co-founding the healthy fast-food restaurant chain, Leon. He created the Sustainable Restaurants Association and London Union, a network of some of London’s largest street food markets. His philanthropic work includes campaigning tirelessly for healthy meals for school children, and he set up the Hackney School of Food. Most recently Henry was appointed lead non-executive board member at the Department for Environment, Food and Rural Affairs (DEFRA), where he has led the National Food Strategy, publishing a ground-breaking review of the UK food system in 2020. Together they reflect on the Glasgow summit and discuss the role of government in combating the climate crisis. How To Lead a Sustainable Business is brought to you by Selfridges Group and Intelligence Squared. If you enjoyed this episode please take a moment to rate and review us on Apple Podcasts.

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