How do we make our food systems more sustainable? It’s a big question and it is a huge challenge. But we know that progress can be made.

The food industry has a big impact on the climate and the environment, but we cannot just stop making food, we need to keep everyone fed. 

We also know that some of the processes we use to make food could be improved to lessen their impact on the world around us. 

In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we delve into the world of sustainable food systems to discover some of the incredible work already being done to reduce the industry’s impact on the climate and the environment.

And we look to the future to see where progress could be made in the years to come.

All of this progress is underpinned by the need to produce enough food to feed a growing population, whilst meeting the high safety standards the industry demands.

Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak

As Vice President of Climate and Biodiversity, Gilles leads a multicultural and multidisciplinary team that provides actions and solutions to meet the company’s net-zero trajectory, including the reduction of carbon emissions, the development and roll-out of a sustainable product portfolio, the responsible sourcing of materials and the restoration of biodiversity.

After starting his career at Business France, he joined L’Oréal as International Marketing Manager before becoming part of the Tetra Pak team in 2012.

At Tetra Pak, Gilles was working in different marketing, sales, business development and sustainability positions, before being appointed Vice President of Climate and Biodiversity in 2021.