Sustainability is a key issue for the food industry, especially in the lead up towards the UN Sustainability Development Goals' deadline of 2030.

This is not merely a PR call and companies and brands will be increasingly taken to task over 'doing the right thing' and being 'environmental' and 'ethical.' There is a huge emphasis on shifting meat-centric diets toward less resource-intensive foods - putting pressure on farmers to be more responsible and producers to source their ingredients responsibly.

Sustainable practices can reduce environmental impacts in a number of ways including through reduced energy usage, water usage, greenhouse gas emissions, waste and increased transport efficiency - which, in turn, reduces costs for the producer. We've seen a rise in new product launches with claims like 'working to advance regenerative agriculture', 'save water by snacking' and 'help fight climate change with every box', while established brands are quickly realizing the benefits of certifications such as Climate Neutral and Climate Friendly.

But what does it all mean? We also examine the strategies adopted by producers aiming to hit the neutral-net zero-positive sweet spot.