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How to Create a Sustainable Food Industry


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Table of Contents

1. Introduction – towards perfect food

2. The challenge of feeding the world

3. The pathway to a sustainable transition

4. Uncovering social and environmental impacts

5. Analysing impact across the value chain

6. Stakeholder engagement and sustainable marketing

7. Sustainability solutions: accelerating your journey

8. Activating the transformation

About the Author

Melissa Barrett is Global Managing Director, Practices and Impact at dss+. She has twenty years of experience in consulting on food system and value chain sustainability, and as a board advisor to a number of startups. She holds a PhD in Environmental Sciences from the University of Adelaide, Australia, and has worked and taught in a number of research institutions including at the University of Cambridge, UK, the British Antarctic Survey and the South Australian Research and Development Institute.

Massimo Marino is an environmental engineer, specialist in Life Cycle Assessments (PhD) and Principal at dss+. He is the author and co-author of many publications, including the Life Cycle Analysis Manual (2008).

Francesca Brkic is a Manager at the sustainability consultancy dss+ and the Founder of an early stage start-up in the circular economy of infant food, Little Origins. She has an MSt in Sustainability Leadership from the University of Cambridge, UK, where she focused on frontier approaches to sustainability, such as circular economy and regenerative agriculture, and a BSc in Economics and Politics from the University of Bath, UK.

Carlo Alberto Pratesi is a Professor of Economics and Business Administration at the University of Roma Tre, Italy, where he leads courses on Marketing, Innovation and Sustainability. On the same topics, he consults for businesses, with a particular focus on the food and agriculture industry. He is the Founder and President of EIIS – the European Institute of Innovation for Sustainability.

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