How does sustainable consumption improve climate impact?

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Food production accounts for a quarter of global greenhouse gas emissions. Simple changes to diets and enjoying more plant-based foods can make a substantial difference for the climate. But what are the steps organisations can make to change diets? What impact can they realistically expect?

Join us to hear Edwina Hughes, Head of Stakeholder Engagement, Cool Food, WRI, discussing the role organisations can play in addressing the climate challenge.