The UK Government has committed to going ‘net zero’ by 2050. In practice this means getting rid of as many emissions as we produce. This can be achieved through removing harmful emissions as much as possible and in the instances where we still rely on fossil fuels, offsetting the emissions we produce.
This has particular ramifications for the food and nutrition industry, and will affect how businesses operate in the near future. From energy efficiency, to moving towards more sustainable practices, how will the industry be impacted? At the beginning of lockdown in March, we joined Emma Piercy, Head of Climate Change & Energy Policy at the Food and Drink Federation to find out, and to learn how businesses can take a proactive approach to do their part to achieve net zero.
About Emma Piercy
Emma Piercy, Head of Climate Change & Energy Policy – FDF
Emma joined FDF in October 2019 to lead the Food and Drink Federation’s work programme in Climate Change and Energy. With the UK’s target of net zero by 2050, Emma is currently focused on decarbonising heat in the manufacturing process, to feed into Government’s forthcoming Energy White Paper and Heat Decarbonisation Roadmap. Before joining FDF, Emma held a number of policy and regulation roles in the energy sector covering: RWE AG; RWE Npower Cogen; Elexon; Sustainable Energy Association; First Utility (now Shell Energy) and National Grid Gas.