HCC commits to developing sustainable food
Hybu Cig Cymru – Meat Promotion Wales (HCC) has signed an agreement to make food and drink production and consumption more sustainable.
‘Courtauld 2025’ is a voluntarily scheme that brings together organisations across the industry to achieve the common goal.
The initiative includes cutting down on the amount of food wastage and creating produce more efficiently to tackle global population growth and climate change.
“The Courtauld 2025 commitment fits well with many of the long-term strategic objectives of HCC,” explained Dr Julie Finch, corporate strategy and policy manager at HCC.
“We support a range of research which contributes to improving sustainability of grassland and meat production, and take an active role in communicating the latest research and development to farmers and others.”
Finch said that improving the efficiency of the overall meat supply chain brings financial benefits to farmers and producers alike, as well as helping to meet environmental sustainability goals.
“I’m proud that HCC has become the latest signatory to the Courtauld Commitment, and look forward to working with a range of partners to deliver greater efficiency and sustainability,” she added.
Richard Swannell, director of sustainable food systems for Waste and Resources Action Programme (WRAP), commented: “We are faced with some big challenges ahead with rising populations, climate change and dwindling resources. Courtauld 2025 is our most ambitious agreement yet and we are delighted that HCC has pledged its support as a signatory.”
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- HCC ,
- WRAP ,
- Hybu Cig Cymru - Meat Promotion Wales ,
- Richard Swannell ,
- Courtauld 2025 ,
- Waste and Resources Action Programme
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