Every plate we serve carries a climate cost—and every decision we make about food has the power to change that story.

This week on Eating at a Meeting Podcast LIVE, I'm joined by Anya Doherty, environmental scientist and founder of Foodsteps, to talk about the role food plays in tackling climate change. Anya's research at the University of Cambridge helped lead the largest experimental trial on carbon labelling for food—and revealed that labels alone weren't enough. Real transformation happened when chefs, procurement teams, and food leaders saw the data behind their decisions and acted on it.

Now, as corporate clients increasingly demand emissions data, the food industry faces new urgency—and opportunity. Anya brings her global experience working with businesses serving hundreds of millions of meals annually to unpack what that means for all of us.

Together, we'll explore: ▶︎ The key challenges food companies face in reducing emissions today—and how to drive meaningful action. ▶︎ The myths about food sustainability that are holding the industry back. ▶︎ Why supply chain transparency isn't as simple as many believe. ▶︎ How reducing food emissions can strengthen both the bottom line and guest experiences.

As we recognize Climate Week in New York, this conversation is a reminder that food is one of the most powerful levers we have to protect the planet—and that safe, sustainable, and inclusive dining should be the default, not the exception.

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