From field to fork: Net zero starts in our food chain 

AS EARTH Day (Apr 22) approaches, more than ever, climate change will be at every corner we turn. And for good reason. From Instagram to LinkedIn, we’ll be met with a flurry of updates on what individuals and organisations are doing to help save the world.

While I applaud these efforts, it’s simply not enough. Tackling climate change isn’t just for the month of April; it needs to be on the agenda year-round. The ambitious net-zero targets set by governments and organisations alike are all well and good. Indeed, the public and private sectors must lead the way in reducing global greenhouse gas emissions, but consumers can absolutely play their part by making environmentally friendly lifestyle choices.

Food and climate change are inextricably linked. Although we must switch to renewable energy to meet climate targets, this can address only 55 per cent of emissions. To reach net zero, we need to change the way we make and use things, and that includes taking a good hard look at the food we eat.