The carbon and ESG challenges facing the agri-food sector
The food industry is a key sector for climate and sustainable development. A major emitter of greenhouse gases, it accounts for more than 25% of global emissions, the vast majority of which are generated by the activities in its value chain. Decarbonizing the sector and reducing its impact on biodiversity and the environment have become top priorities. The agri-food industry is also one of the first sectors to be affected by climate change, as well as an amplifier of solutions thanks to its capacity to capture carbon directly.
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What are the challenges of sustainable agriculture?
The challenges of sustainable agriculture are manifold, affecting the environment, society and the economy.
- Preserving the environment: Limiting ecological impact by protecting soil, water and biodiversity, and reducing greenhouse gas emissions to contribute to the global goal of carbon neutrality.
- Sustainable management of natural resources: Using resources responsibly, avoiding the depletion of agricultural land and preventing deforestation to ensure sustainable production.
- Adaptation to climate change: Adopt agricultural practices that increase resilience in the face of climate change
- Food security: Ensure equitable access to healthy, high-quality food for current and future populations.
- Fair working conditions: Guarantee fair incomes and better living conditions for farmers and agricultural workers.
- Local economy: Support local farms by promoting short supply chains.
- Reduction of chemical inputs: Reduce the use of pesticides, chemical fertilizers and other synthetic products to limit pollution and protect human health.
What is sustainable agrifood?
Sustainable agri-food refers to a set of practices aimed at producing, processing and distributing food in a way that is environmentally friendly, socially equitable and economically viable. It contributes to several of the UN's sustainable development goals.
Sustainable agriculture minimizes ecological impact by reducing greenhouse gas emissions, preserving natural resources (water, soil, biodiversity) and promoting short supply chains and local agricultural production.
Sustainable agriculture includes the use of organic and agro-ecological methods, as well as animal welfare.
Socially, it guarantees fair working conditions and access to sustainable products for all populations.
Economically, it aims to ensure the viability of agricultural enterprises, while guaranteeing fair prices for producers and affordability for consumers.
In parallel, sustainable agri-food strives to reduce food waste and promote recycling practices.
Finally, it involves responsible consumption, raising citizens' awareness of the importance of healthy, local and sustainable food.
This agro-ecological transition is an integrated approach that aims to meet the challenges of climate change, food security and social inequalities.
What is sustainable food?
Sustainable food refers to a way of consuming food that aims to reconcile health, respect for the environment, social equity and economic viability in the food sector.
It is based on food choices that reduce ecological impact, notably by favoring local, seasonal and organic or agro-ecological produce.
Sustainable food also favors more balanced diets, rich in plants and less dependent on animal products, the production of which can have a significant environmental impact.
On a social level, it promotes food justice, making healthy products accessible to all and supporting farmers and producers through short, fair supply chains. Reducing food waste is also a central element, as is the responsible management of natural resources and limiting packaging, especially plastic.
In short, sustainable food seeks to guarantee the health of individuals while preserving the planet and promoting a fairer, more resilient food system for current and future generations.