Miller Magazine Issue: 122 February 2020

74 MILLER / FEBRUARY 2020 Action needs to be taken both to reduce food waste and tackle climate impacts in and from the food supply chain. The key to make the future of food sustainable is the early adoption of best practices across the supply chain, for which technological innovation can be a major driver. In this article, I’ve explored options for food sustainability and what role the food industry needs to play to protect its future. Making the future of food sustainable With a rapidly growing population, adopting sustainable production practices on a global scale is an imperative to safeguard the future of our planet. The food supply chain is certainly one area where there is urgent need for improved sustainability. Without food – this precious re- source currently being wasted across the supply chain – society as a whole becomes unable to function. System inefficiencies in the food sector also cause an unnecessary output of energy during production, which amplifies the undeniably ne- gative impacts of climate change on agriculture, including unstable growing conditions for many crops and an overall reduction in the volume of produce from arable land. These issues, coupled with the rise in global population and demand for food, represent significant areas of concern for the food industry – from farm to fork. Action needs to be taken both to reduce food waste and tackle climate impacts in and from the food supply chain. The key to make the future of food sustainable is the early adoption of best practices across the supply chain, for which te- Nicolai Prytz Sustainability and Strategy Director TOMRA Food Nicolai Prytz, sustainability and strategy director at TOMRA, has looked at how businesses, consumers and policymakers can help make the future of food sustainable.