For the past year, Still Good has proudly been carbon negative. But it doesn’t stop there! We are committed to creating a positive impact on the planet and we believe we can always do more. Our goal: to accelerate the transition to a sustainable food system.
What is carbon negativity?
We often hear about carbon neutrality, which means that for every amount of greenhouse gases (GHG) created, an offsetting action can remove the equivalent. Carbon negativity, on the other hand, involves eliminating more greenhouse gases than are generated.
The impact of food waste on GHGs
Globally, 1.3 billion tons of food, or one third of the food produced, is wasted each year. This waste is equivalent to 3.3 billion tons of CO2. If food waste were a country, it would be the third biggest polluter in the world.
Why does waste have such a big environmental impact? Quite simply because throwing away food means not using a resource whose production has consumed energy and released CO2, from its cultivation to its packaging, including its transport or conservation.
Upgrading to reduce the carbon footprint of the food industry
We know that we can make the food industry more sustainable by stopping waste. Reusing food by-products not only reduces GHG emissions, but also allows for better use of the food produced.
Together, we must advance the transition to a sustainable food system. Still Good wants to be the accelerator of this change by creating carbon-negative food products using our partners’ food by-products.
With our technology capable of transforming waste into nutritious and tasty ingredients, we help make the most of food production and positively influence the carbon footprint of the food industry.
Sources
FAO, Food wastage footprint: Impacts on natural resources – Summary report, [PDF File], 2013.
